Fermented Pickles are full of probiotics which help with healthy digestive system. Both fermented pickles and the pickle juice (the salty brine) are full of gut-health promoting probiotics, electrolytes and disease fighting antioxidants.
Most store bought pickles are not fermented but preserved in vinegar and those do not offer any probiotic benefits. Moreover, they can be harmful to your health since they often have added coloring and chemicals to enhance the look and to mimic the taste of real pickling spices such as garlic, dill, mustard seeds, horseradish.
Pictured to the left: 1st jar -freshly made mini cucumbers, 2nd jar – a week old long cucumbers.
Fermented Pickles
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.
- 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.
Sources:
“Why Your Diet Needs More Fermented Pickles.” Time Magazine. https://time.com/6958510/are-pickles-good-for-you/
“6 Health Benefits of Drinking Pickle Juice.” Cleveland Clinic. https://health.clevelandclinic.org/6-health-benefits-of-drinking-pickle-juice
“What is the Difference Between Fermenting and Pickling?” https://www.kilnerjar.co.uk/blog/what-is-the-difference-between-fermenting-and-pickling
“Fermented Pickles Benefit the Gut, Skin, Brain & More.” Dr. Axe. https://draxe.com/nutrition/fermented-pickles/
- “Fact or Fiction: Learn the Truth About Pickle Juice and Electrolyte Drinks.” Olive My Pickle. https://www.olivemypickle.com/blogs/news/pickle-juice-myths