Fermented Pickles Recipe: Learn How To Naturally Ferment Pickles
While the word “pickle” may suggest that this delicious food is, in fact, pickled cucumber, that’s not always the case. The name of this delightful treat comes from the Dutch word “pekel” or the northern German word “pókel,” translating to “salt” or “brine.”
And while salt and brine are essential in the pickling process, they are also crucial in fermentation.
you will love our naturally fermented pickle recipe prepared through a curing process that can last for days to several weeks.
This recipe for fermented pickles starts in a salt brine, not in vinegar, and gets its delicious and spicy tart quality from light fermentation rather than vinegar.
During this process, fermentative bacteria produce acids that are not only necessary for the preservation of the pickles but their sour flavor. This is why fermented pickles do not require vinegar.
So, how do you make naturally fermented pickles, and how long does it take? This article takes you through everything you need about naturally fermented pickles.
The Best Cucumbers for Pickles
First things first - what are the best cucumbers for fermented pickles?
The overall consensus is that Kirby cucumbers work best for fermenting pickles. Otherwise known as “pickling cucumbers,” Kirby cucumbers contain fewer seeds than regular cucumbers, are less watery, and are denser than the slicing variety.
Small Persian cucumbers also work well when fermenting pickles, as they are exceptionally crisp and crunchy.
The general rule for choosing cucumbers for fermented pickles is the smaller, the better. Use fresh cucumber with no soft spots, and do not use slicing cucumbers.
Slicing cucumber does not ferment well and will become soggy during the process.
In addition, these types of cucumber are often coated in wax, which will disrupt the fermentation of your homemade pickles.
Why Ferment Pickles?
Fermented foods are delicious, loaded with probiotics, and easier to digest than cooked or raw vegetables. They also have an increased nutritional value compared to canned pickles that you’ll find in the aisle of your supermarket.
Related Topic: How to Find The Best Brands of Pickles with Probiotics
The lactic acid fermentation that occurs in the fermentation process increases the vitamins, minerals, and enzymes already found in the pickles.
This means you absorb more beneficial nutrients than you would without fermented foods.
Fermented Pickle Recipe
If you want the best-fermented pickle recipe, you’ve come to the right place! Dill pickles are the most common types of pickles to make through fermentation.
Why? Fermented pickles are often seasoned with dill seeds and dill weed, giving them their distinct fermented pickle flavor.
Keep reading to find out how to make the best naturally fermented dill pickles you can’t find in stores.
Prep the Cucumbers
This recipe calls for 2 lbs of pickling cucumbers to fill a ½ gallon mason jar. It is essential to choose your cucumbers carefully, ensuring they do not have any soft spots.
They should all be roughly the same size (4-5 inches long) and fit easily into the jar. This is important to ensure that they all ferment at the same rate.
Wash your cucumbers well and slice off 1/16 inch of the bottom end. This is an important step; the enzymes in the bottom end can make your pickles less crisp and crunchy.
Submerge your cucumbers in an ice bath for 15-30 minutes to make them firm and crisp.
Similar Recipes from Fermenters Kitchen: Fermented Curtido
Make the Spice Seasoning
Getting your spice seasoning right is one of the most crucial parts of fermenting pickles.
However, much of this is up to personal preference. Play around with the seasoning combinations to create your desired level of garlic dill pickles. Or, use a store-bought pickling spice blend.
Optional but highly recommended ingredients for your spice seasoning include:
● Chilies
● Garlic
● Mustard seed
● Allspice
● Red pepper flakes
● Celery seeds
● Fennel seeds
● Peppercorns
Natural Tannins for Crunchy Pickles
2-4 fresh dill flowers or 1 teaspoon dill seeds are essential to your fermented dill pickle recipe. The tannins keep the skin of the cucumbers firm and crunchy and add flavor.
Check out my post, 11 Natural Sources of Tannins for Crunchy Fermented Pickles, to learn how to keep pickles crunchy during fermentation.
Grape leaf or bay leaf is another option for spice seasoning and tannins to prevent the skins from turning out soft.
Garlic for Garlicky Pickles
3 - 4 Fresh garlic cloves will add a nice flavor to the recipe. If you want a stronger garlicky kick of flavor, add 10 -12 cloves.
Fresh garlic is best; avoid the minced kind from a jar.
Salt to Water Ratio for Fermented Pickles
Next, you must make your saltwater brine. It’s essential to calculate the proper ratio of salt in the fermentation process.
The right balance of salt and water will allow good bacteria to grow and destroy unbeneficial bacteria.
This recipe uses 7 grams of fine, unprocessed sea salt per 1 cup of unchlorinated, filtered water, equal to a 3% saltwater brine.
Combine All Ingredients
Next, layer your cucumbers, spices, dill, garlic, and chilies in your mason jar or home canning system. Layer your fermentation mixture right to the top and press down.
Do not hesitate to fill your mason jar with as many cucumbers as comfortably as possible.
Fill the jar with the salt brine.
Weigh Down the Vegetables
It’s essential to use a fermentation weight or system (you can substitute with water inside a small zip lock bag) to ensure that the cucumbers are completely submerged below the saltwater brine. Here are some tips on how to weigh down fermented vegetables.
You risk your naturally fermented pickles growing mold if they are exposed to air.
We recommend the Complete Mason Jar Fermentation Kit by Masontops for everything you need to start fermenting food at home! You can check out more gift ideas for the home fermenter here.
How Long Does it Take to Ferment Pickles?
After covering your mason jar loosely with its lid or a towel, store it in a dark, cool place. Place your mason jar in a container to catch any overflow.
After 2-3 days, you can check the fermented pickles for bubbles and/or cloudy water. Essentially, you are looking for signs of life! If brine has overflowed into your container, this counts.
Once you see bubbles, you can taste your fermented pickles to see if you would like to leave them out longer or if you would prefer to put them in the refrigerator to slow the fermentation process.
The longer you leave your pickles out, the tangier they’ll get, but keep in mind that they will also get softer.
Half sour pickles take between 3-5 days and produce a nice crisp, white interior.
While a full-sour pickle can take between 14-21 days, the longer fermentation time often produces a tangier flavor, but it can be softer too.
If you prefer a more sour flavor, let them sit for up to 4 weeks, tasting as you go along until it reaches the desired sourness and texture.
Time to Enjoy Your Naturally Fermented Pickles
Fermented pickles are tangy and delicious and contain beneficial bacteria that are good for your gut. Fermenting pickles is not only good for you, but it’s incredibly easy, especially with the help of a fermentation kit.
More Fermentation Recipes
- Homemade Sauerkraut
- Kimchi Recipe
- Kimchi Pickled Eggs
- Kefir Cheese
- Fermented Carrots
- Fermented Green Beans
Fermented Pickles
How to make Fermented Dill Pickles! This simple recipe makes the most crunchy, tangy garlic dill pickles with only 30 minutes of hands-on time. These traditionally fermented dill pickles are perfect for any sandwich or a gut-healthy snack.
Ingredients
- 2– 2 ½ lbs pickling cucumbers– Kirby and Persian cucumbers are excellent choices, all roughly the same size (4-5 inches long)
- 2 Tablespoons Himalayan salt or one heaping teaspoon fine sea salt (7 grams) per one cup of water for a 3% brine
- 6 cups non-chlorinated water
- Seasoning and spices: Play around with the seasoning combinations to create your desired level of garlic dill pickles. Or, use a store-bought pickling spice blend.
- 1 teaspoon of each of the following seasoning options
- Chilies
- Mustard seed
- Allspice
- Red pepper flakes
- Celery seeds
- Fennel seeds
- Peppercorns
- 3 -4 garlic cloves, sliced (add more for extra garlicky)
- 2-4 whole fresh dill flowers or 1 teaspoon dill seeds. Bay leaves, and grape leaves are another great source to help the pickles turn out crisp.
Instructions
Prep the Cucumbers:
1. Rinse the cucumbers, and cut the end off of each cucumber, about 1/16-inch.
2. Give them an ice-water bath to crisp them up (15-30 minutes). Do not slice the cucumbers.
Make the Salt Brine:
1. Mix 2 tablespoons of salt and 6 cups water until dissolved.
Add to the Jar:
1. Layer the spices, cucumbers, garlic, and dill in the two-quart mason jar. If using two smaller jars, distribute them evenly.
2. Place the cucumbers in the jar standing up, not lying flat.
3. Press everything down while leaving an inch of headroom.
4. Pour the salt water brine over the top and hold down the cucumbers with a fermentation weight.
5. Place the lid on the jar loosely or with a cloth secured with a rubber band. The pickles will bubble, and you want air to be able to escape.
Store the Jar:
1. Place the jar in a large bowl to collect any spillage and leave it in a cool place (60-65F) away from direct sunlight. Bubbles or overflow are a good sign that fermentation is happening. A cloudy brine is also a good sign.
2. Taste the pickles after 3-5 days.
3. Place them in the refrigerator once you are happy with the flavor.
Notes
How Long To Ferment Pickles:
Half sour pickles take between 3-5 days and produce a nice crisp, white interior.
While a full-sour pickle can take between 14-21 days, the longer fermentation time often produces a tangier flavor, but it can be softer too.
If you prefer a more sour flavor, let them sit for up to 4 weeks, tasting as you go along until it reaches the desired sourness and texture.
Temperature:
If it is colder than 65F, fermentation may take longer. If the temperatures are warmer, they will ferment faster.
