Do fermented pickles go bad?

Name: Simple Fermented Pickles
Prep time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 5 medium-sized pickling cucumbers (4-6); 2 cup filtered water; 2 tbsp sea salt (non-iodized); 3 garlic cloves, peeled and lightly smashed; 2 fresh dill sprigs (or 1 tablespoon dried dill seed or weed); 1 tsp whole black peppercorns; Optional: Grape, oak, or horseradish leaves (these help keep pickles crunchy); Optional: A pinch of red pepper flakes for some heat

Once the fermentation process is complete and they've been refrigerated, they can last for several months in the fridge. However, once you open the jar, the pickles will begin to lose their crispness more rapidly. After opening, it's best to consume the pickles within 1-2 months for optimal flavor and texture. They may last longer, but the quality will degrade over time. Always use clean utensils when removing pickles from the jar to avoid introducing contaminants, and make sure the pickles remain submerged in the brine to prevent mold growth. It's also essential to keep an eye out for signs that the pickles have gone bad: off or sour smell (different from the typical fermented scent), mold growth, or a slimy texture. If any of these signs are present, it's best to discard the pickles.

Simple Fermented Pickles

This page is accessible to Bloom members only!

Get access to this recipe and our entire cookbook & recipe collection - For Just $1

Already a member? Login here

Print Recipe

5 from 1 vote

Simple Fermented Pickles

Created by: Tanja Enke Cuisine: The Art of Fermentation Courses: Appetizer, Fermentation Recipes, Fermented Fruits & Vegetables, Lunch & Dinner, Side Dishes, Snacks

Difficulty: Beginner Prep Time 20 mins Total Time 20 mins

Servings: 5

Description

All you need are cucumbers, salt, and a few flavorful additions to get started. The best part? They're super easy to make and provide a range of health benefits similar to those of sauerkraut. Prep time: 20 minutes Fermentation duration: 3-7 days Serves: Depending on the use, this can vary. If one pickle is considered a serving, then this would serve approximately 4-6 (based on the 4-6 medium-sized pickling cucumbers used). However, if used as a side or in dishes, it could serve more.

Ingredients

5 medium-sized pickling cucumbers (4-6)
2 cup filtered water
2 tbsp sea salt (non-iodized)
3 garlic cloves, peeled and lightly smashed
2 fresh dill sprigs (or 1 tablespoon dried dill seed or weed)
1 tsp whole black peppercorns
Optional: Grape, oak, or horseradish leaves (these help keep pickles crunchy)
Optional: A pinch of red pepper flakes for some heat

Instructions

Clean the cucumbers, ensuring all dirt is removed, and trim off the blossom end.
Dissolve the sea salt in the filtered water to prepare your brine.
Place garlic, dill, peppercorns, and optional red pepper flakes at the bottom of the jar.
Pack the cucumbers vertically into the jar.
Pour the brine over, ensuring cucumbers are submerged.
Weigh down cucumbers or use an airlock lid. Ensure no cucumber is exposed to air.
Place the jar in a dark place at around 65-70 degrees F. Ferment for 3-7 days, tasting occasionally.
Once the desired level of fermentation is reached, refrigerate.
Serving suggestions:

Enjoy your pickles straight from the jar, or add them to salads, sandwiches, or even as a side to grilled dishes for a tangy twist! If you're feeling adventurous, chop them up and mix with vegan mayo for a quick relish.

Note

Tips and Tricks

Recipe variations

Add slices of fresh ginger, mustard seeds, or other herbs like rosemary for a unique flavor twist.

Check for mold: If any pickle is exposed to air, it might discolor. If mold appears or it smells off, discard the batch.

Choose a good quality salt: Essential for fermentation, salt prevents bad bacteria growth. Non-iodized sea salt is ideal.

Brine: Ensure all cucumbers remain submerged. If needed, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).

Airlock: An airlock can be useful if you want a hands-off fermentation process without needing to "burp" the jar.

Rate this recipe:

Simple Fermented Pickles