Go Back

Fermented Pickles

Print Recipe

Ingredients
  

  • 3-4 cucumbers sliced or whole if they are ground or mini; enough to fill your jar(s)
  • boiled water enough to cover the cucumbers in the jar
  • 1 tbsp Himalayan salt approximately 1 tsp to 1 cup; amount can be adjusted but it does need to be salty !
  • 2-4 garlic cloves sliced / can add more for extra garlicky flavor
  • horseradish root a slice
  • few fresh dill branches
  • 1 tsp of each dill seeds, mustard seeds, coriander seeds, peppercorns
  • 2 bay leaves or an apple leaf, grape leaf or oakleaf

Instructions
 

  • Make the brine: boil water and dissolve salt in it.
  • Put some garlic, horseradish, dill, bay leaves at the bottom of the jar.
  • Add cucumbers to the jar, press it down.
  • Add remaining ingredients.
  • Pour the brine over the top and make sure everything is submerged in it.
  • Gently shake the jar side to side to get any air bubbles out.
  • Screw on jar's lid and leave it in a room temperature to ferment.
  • Half sour pickles take about a week. Full sour pickles will take 14-21 days.

Notes

  • Ground cucumbers are used often. I usually have a hard time finding them. So any work. Pictured: bigger jar I used long, small jar I used mini cucumbers. 
  • You can use whole cucumbers if they are ground (even preferred) or mini instead of cutting them.
  • Bay, apple, grape or oak leaves are a source of tannic acid which helps pickles stay crisp. 
  • Amount or kinds of spices and herbs can be adjusted. But garlic, bay leaves, dill seeds (or fresh dill) are a must. 
  • I like to use hot brine, but cooled off brine works too.