How to Make Easy Homemade Fermented Pickles

Introduction:

Fermented pickles are a delicious and equally healthy snack. Pickle lovers have been fermenting and crunching on them for countless generations. Unlike vinegar pickles, we make fermented pickles through a natural fermentation process that creates a complex and tangy flavor. In this blog post, we’ll dive specifically into everything you need to know about fermented pickles, including their health benefits, how to make them at home, and some recipe ideas to get you started. This recipe will show you how to make easy homemade fermented pickles.

What Are Lacto Fermented Pickles?

Lacto-fermented pickles are a type of pickles made using a natural fermentation process that involves the growth of beneficial bacteria.

Health Benefits of Fermented Pickles:

Fermented pickles are rich in beneficial bacteria called probiotics, which can improve digestion, boost immunity, and support overall health. Additionally, fermented pickles are low in calories and fat, making them a great snack for weight management. They also contain antioxidants and anti-inflammatory compounds that can help prevent chronic diseases such as cancer and heart disease.

How to Make Fermented Pickles at Home:

Making fermented pickles at home is surprisingly easy and affordable. You will need some cucumbers, of course, and also non-iodized salt, water, and any seasonings you’d like to add, such as dill, garlic, or mustard seeds. Simply follow the recipe outlined in the next section, and straightaway you’ll have delicious homemade pickles.

Recipe Ideas:

There are endless ways to enjoy fermented pickles. Here are a few recipe ideas that you can try:

Fermented Pickle Spears: Simply slice your cucumbers into spears, add them to a jar with the brine and any desired seasonings, and let them ferment for a few days. These are great as a snack or served alongside a sandwich or burger.
Fermented Pickle Relish: Finely chop your fermented pickles and mix them with some diced onions, vinegar, and a pinch of (UNREFINED!) sugar to create a tangy and flavorful relish. This is great as a topping for hot dogs or burgers.
Fermented Pickle Bloody Mary: Add some chopped fermented pickles and a splash of brine to your favorite Bloody Mary recipe for a tangy and refreshing twist.

ALSO NOTE : This recipe below is NOT limited to pickles! Try it with any fresh produce- Radishes, Turnips, or our FAVORITE : Pickled Okra!

Make easy homemade fermented pickles:

Lacto-fermented pickles are so easy to make at home. Here’s a basic recipe for making simple, delicious, lacto-fermented pickles:

Ingredients:

Fresh cucumbers
3 tablespoons of sea salt (non-iodized)
Fresh dill, garlic, and other flavorings (optional)
Filtered water

What you need:

Wide Mouth Mason Jars
Lids (we like these plastic ones to prevent rust)
Mason Lids Fermenting Kit (LOVE!) *comes with everything you need: weights, pipes, etc.*
Fermentation crock (if you are doing a larger batch)

Instructions:

Firstly, wash the cucumbers and cut off the ends. Leave them whole or slice them into spears or chips.
Mix the salt with enough water to completely cover the cucumbers in a jar. You can use a fermentation crock or any other food-grade container.
Next, add the dill, garlic, and other flavorings if desired.
Pack the cucumbers tightly into the jar. Make sure to completely submerge them in the saltwater solution. You can use a glass weight or a small plate to keep the cucumbers submerged.
Cover the jar with a lid or a cloth secured with a rubber band to keep out flies and other bugs during fermentation.
Store the jar in a cool, dark place, ideally between 60-70°F. Check the jar daily to make sure the cucumbers are still submerged. Skim off any scum that forms on the surface of the brine.
Taste the pickles after a few days, and continue to taste them daily until they reach the desired level of sourness. This can take anywhere from 3 days to a few weeks depending on the temperature and the size of the cucumbers.
Now, at last, the pickles are ready, store them in the fridge to slow down the fermentation process. They will keep for several weeks to several months in the fridge.

Conclusion:

Homemade fermented pickles are a delicious and healthy snack, and you can enjoy them in a variety of ways. By making them at home, you can undoubtedly ensure that you’re getting all the health benefits of probiotics and antioxidants without any added preservatives or artificial flavors. So why not give them a try? Your taste buds and your gut will surely thank you!

Notes:

It’s important to use non-iodized salt because iodine can inhibit the growth of the beneficial bacteria that are responsible for the fermentation process. Also, make sure to use filtered water because chlorine and other chemicals in tap water can also interfere with the fermentation process.

We love making a large jar of brine (salt & water mixture) and adding all ingredients to a separate jar and pouring as much brine as you need over your filled jar. That way, you don’t loose brine AND you get to keep whatever is leftover for your next fermentation project!

Add fresh grape leaves to your fermentation jar to ensure an extra crunchy pickle! The tannins in the grape leaves allow the pickle to stay firm when fermenting, leaving you with delicious crunchy pickles. Just find a vine outside, pick them and then rinse them, and place them on the bottom and the top of your fermenting jar!