Homemade Fermented Pickle Recipe

This homemade fermented pickle recipe is so simple to make! Seriously, just combine cucumbers, water, and salt and you have a delicious, mildly-sour, probiotic pickle.

If you grow your own cucumbers, you know how quickly they begin to overwhelm your kitchen! Fermented pickles are an easy way to use up a bunch of cucumbers. Making your own fermented pickles is also much cheaper and healthier than purchasing them at the store. Convinced to give this recipe a try yet?

Interested in even more easy homemade recipes? Check these out: Easy Homemade Spaghetti Sauce, Homemade Sourdough Cheddar Crackers, Oven-Baked Chicken Tenders, and Homemade Chili Seasoning | Recipe.

How to Make This Homemade Fermented Pickle Recipe

Notes:

• DON’T use iodized table salt.
• It is normal for the brine to get cloudy. This is a natural byproduct of vegetable fermentation and does not mean mold. Take one out and try it. If it is sour enough for you, put the lid on tightly, and throw the jar in the fridge. If you would like them to get a little more sour, leave them out at room temperature to ferment a little longer.
• After you make your first batch, you can use some of the brine to make your next batch. It already contains a plethora of good bacteria, so you’ll be giving your next batch pf probiotic pickles a head start.
• Fermented vegetables, like these fermented pickles, can last six months or more in the refrigerator.

Needed Supplies:

• Cucumbers
• Filtered water
• 1/2 gallon sized mason jar (optional)
• 2 quart sized mason jars
• 2 TBS of sea salt
• Herbs (optional)
• Bay leaves

Instructions:

1. Begin by adding two TBS of salt to a 1/2 gallon sized mason jar. You can also divide it between two quart sized mason jars if thats all you have! Just add one TBS of salt to each jar.
2. Next, bring 2 cups of filtered water to a simmer.
3. Add the hot water to the salt and stir to combine.
4. Fill the jar the rest of the way with filtered water and set aside to cool.
5. Add thick sliced cucumbers to two empty quart sized mason jars.
6. Add in optional herbs such as fresh dill, garlic, parsley, or peppercorns. If you want to make dill pickles, add about one heads of fresh dill per quart.
7. After the salt water brine has cooled, add it to the jar of cucumbers, leaving at least 2 inches of headspace at the top.
8. Add 1 bay leaf to each jar. This aids in keeping the pickles crunchy.
9. Add a weight to the top of the jar to keep the sliced cucumbers under the brine.
10. After the cucumbers are weighted down in the salty brine, put the jar lid on loosely. Fermenting does create some natural gases that need to be released, so don’t screw the lid on too tightly, but do keep it covered so flies and varmints don’t decide to feast on your pickles.
11. After five (or so) days, they are ready to eat!
12. Move to the refrigerator for storage.

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