Simple Fermented Pickles
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.
Instructions
9 stepsClean 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.
Recipe Notes
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.
