When I first started preserving my own home grown vegetables, I was interested in all of the different things I could do. I was fascinated by the fact that I can seal something in a jar and it will last for 1+ years. I researched. I read. I watched tons of YouTube videos. Eventually I knew I had to try fermented pickles.
When I started, instead of taking it easy I jumped right in and started off with pressure canning! HA! The recommendation is that you start slow and ease your way in by doing water canning first. It is much easier. Oh well!
Fast forward to now and I feel that I have a great handle on canning and preserving. However, at this point in my busy life I am all about easy and fast. I am back in the office working full-time, and my time to harvest and preserve is limited. Enter fermenting!
Fermenting provides a great way to preserve your food that does not require babysitting a water bath or pressure canner, or being afraid to leave your kitchen. After a few Facebook friends recommended that I give it a try, I did some research and was surprised at just how easy it is. Last year I became a bit obsessed with fermenting. My favorite? Fermented pickles! If you want a crunchy, flavorful pickle, fermenting is the way to go.
This comes in very handy when the garden harvests are rolling in fast, you are drowning in cucumbers, and don’t always have time to process everything. It takes only a few minutes to prep a ferment, and the rest happens mostly on it’s own.
Looking to learn more about the science behind fermenting? Check out the Guidance tab on Insane in the Brine. That site is full of awesome info and recipes.
The below is a combination of a couple of different recipes that I found online. You know I had to add my own touch. 🙂 That is the beauty of fermenting! You can add safe ingredients, and as long as your salt content is right, it will work out fine. I’ve been told that my pickles are so good I should sell them. 😀
Now, when I jotted down this recipe I had no intention of publishing it here, so I did not get all of the fancy recipe photos that you see on most food blogs. But, people keep asking so I wanted to get it typed up. Next time I ferment some pickles I will do that and add more photos. Until then… deal with it! 😀
The below contains affiliate links.
What Supplies Do I need to Ferment?
Fermenting requires a few easy to find supplies to set up a successful ferment. I am a fan of the mason jar method.
- One 64 oz Mason jar or two 32 oz Mason Jars – You can get them at Walmart, Meijer, Target, or any store that sells canning supplies. Don’t want to go looking? Order them online.
- 1 Fermentation Lid – After trying a couple of different types, I like these AIEVE Fermentation Lids that allow you to set the date of when it started. It makes it super easy to keep track. They are also self-burping. I have also had good luck with this Jillmo Fermentation Kit. I also like the Ball Fermentation Lids. They are very easy to use and they come with a spring to use in place of the weight.
- 1 Pickle Weight – Fermentation weights are useful for holding the food down fully in the brine to ensure a good, safe ferment. Anything that rises above the brine won’t ferment properly and may need to be discarded. There are many available on Amazon like this 9 pack of Glass Fermentation Weights.
This recipe is for one jar. But, of course if you have an abundance of cukes coming in you can double it, or more. The pickles will stay crisp in your fridge for several months. If you want them even longer, you can water bath can them. However, that will soften them up.
What Ingredients Can I Use?
As long as you follow the recommended salt brine content ratio, you have a little freedom with ingredients. In the below I used Lemon Cucumbers, and added an Orange Cayenne pepper for heat.
I tend to just dump my spices and herbs into the jar, but if you like you can use a reusable spice bag or spice ball. However, keep in mind that it will take up space in the jar.
If you decide to make your own fermented pickles, please comment and let me know! You can also join my gardening Facebook group, AeroGarden, Kratky, and Gardening Fanatics, to post photos, recipes, garden chatter, and more.
Easy Delicious Fermented Pickles
Equipment
- One 64 oz mason jar
- 1 Fermentation Lid
- 1 Pickle weight
Ingredients
- Enough cucumbers to pack the jar You can choose to quarter them, slice them, or leave them whole.
- 3 TBSP Salt You can use canning salt, Pink Himalayan salt or similar. Avoid iodized salt.
- 6 Cloves Garlic
- 4 cups Filtered water
- 2 heads Fresh dill (the flower on top)
- 1 TBSP Black Peppercorns
- 1 TBSP Mustard seeds
- 1 tsp Celery Seeds
- 2 Bay leaves
- 1/2 tsp Crushed Red Pepper Flakes More if you like spicy. You can also use one small fresh pepper such as jalapeno or Thai chili, chopped with seeds included.
Instructions
- Prepare your salt brine by dissolving the salt in the appropriate amount of water until fully dissolved.
- Add half of all dry ingredients, and half of the garlic to the bottom of the jar
- Add one bay leaf to the bottom of the jar
- Add cucumbers to the jar packed in tightly
- Add the rest of the garlic, and dry ingredients on top of the cucumbers
- Slowly pour the brine over the cucumbers until it covers them, leaving about 1" from the top of the jar
- Lay the 2nd bay leaf on top of the cucumbers
- Place your cleaned pickle weight on top of the veggies and push down to fully submerge all cucumbers under the brine.
- Screw on your fermentation cap tightly
- If using the recommended lids, use the included pump to pump out the air until a little liquid escapes
- Sit your jars in a place out of direct light, but where you will not forget about them. I like to use the top of my pantry closet.
- Check your jars daily for any signs of mold, or food raising above the weight.=.
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