Ever needed a fermented pickle recipe? Yes, the answer is yes. These garlic and dill pickles are naturally fermented and result in a salty and sour pickle that's both crunchy and reminiscent of a classic old-fashioned deli pickle. Unlike water-bath canned pickles made with vinegar, these are fermented in a saltwater brine and boast healthy probiotics.
Ya'll know how much I love me a good, crunchy pickle… every year during harvest season I'm whipping up batches of my great-grandmother's mustard pickles, these fermented pickles, bread and butter refrigerator pickles, and I can't forget my favorite pickled asparagus recipe that I make in the early spring!
Saltwater Brine Pickles
Saltwater brine pickles are also known as fermented pickles, but in reality, they're both just old-fashioned salt and water pickles that have gone through a natural fermentation process. Something many of our great-grandparents knew how to make and had barrels full of fermenting pickles in a crock.
They have a trendy name today as fermented vegetables are quickly becoming popular again, but they're really one and the same. It's a form of using a saltwater brine that creates a fermented culture of beneficial lactic acid microbes! Think probiotics exactly as God made them. And fermented cucumber slices make a delicious snack!
Buying fermented pickles from the store may be slightly pasteurized, however, for consistency and the safety of transporting the product. Once you know how simple they are to make at home, you'll never need to buy them again!
What's the difference between fermented pickles and canned pickles?
While there is certainly enough room in my heart for both fermented pickles and my beloved great-grandmother's mustard pickle recipe, fermented pickles have not been heated and the naturally occurring enzymes and beneficial vitamins are still fully present (even heightened!).
When you water bath can pickles in a vinegar brine, you're essentially killing all organisms that may cause the pickles to spoil when stored at room temperature.
Even refrigerator pickles are different than fermented pickles. The difference here is you still pour a hot vinegar-based brine over the pickles, but instead of water bath canning them, they're placed in the refrigerator.
There are certainly places for all the above methods, but fermented pickles have my heart because they're the quickest and easiest recipe to follow. Plus they allow me to put cucumbers up as they're ripe in the garden.
What is Fermentation?
Fermentation is a form of food preservation, especially for vegetables. Before we had refrigeration, freezers, and even one of my main loves in life, the Mason jar, fermented foods were a common food found in many pioneer homes. They would pack their harvest into barrels and crocks with water and salt and leave them to do their thing.
The naturally occurring bacteria (and sometimes yeasts) will break down the sugars in the vegetable into acid, carbon dioxide gas, and other flavor compounds.
It's the acid that produces a tartness to the vegetable and the carbon dioxide gives it that fizzy, almost carbonated effect. Once properly fermented, the acid keeps the vegetables safe by inhibiting bad bacterial growth.
Making fermented pickles are relatively easy and can be done with pretty much any fruit or vegetable.
Listen to the Podcast
Listen in below to the full podcast, Episode #92 Old-fashioned Saltwater Brine Pickles, of the Pioneering Today Podcast, where we don’t just inspire you, but give you the clear steps to create the homegrown garden, pantry, kitchen, and life you want for your family and homestead.
Watch Me Make Fermented Pickles
Are Fermented Foods Healthy?
The beauty of fermented food is that fermentation actually makes the food more nutritious due to being more easily digested and used by your body because of the cultures.
Did you know that some new studies in science are showing that our immune system is actually in our gut and that beneficial bacteria helps your digestive tract, therefore your immune system as well?
While I adore my canner, I'm discovering fermented foods are quickly becoming my second preserving love. Fermented pickles health benefits are many because the food is still raw and has the addition of probiotics, score!
Why you need to be making fermented pickles NOW:
- When you only have a small number of ripe cucumbers, you can still preserve them, because as long as you have enough jars, you can make as many (or as little) jars as you want. This is perfect at the beginning and end of the growing season when you usually don't have enough cucumbers ready at the same time to can a full run (aka batch).
- No heating up the kitchen as with traditional canning (don't worry, I still do several runs of regular pickles so my water bath canner doesn't feel jealous or left out). Boiling water, boiling brine, all equals raising the temperature by several degrees and no one wants that happening in the hot summer months.
- A time-saver, seriously, I can have a 1/2 gallon jar of fermented pickles going in as little as 10 minutes.
- They're ready to eat in about a week, whereas I let my canned pickles sit for at least 6 weeks to develop more flavor.
- Cheap, your main ingredient besides the pickles is a couple of Tablespoons of salt and water. No cost for vinegar.
- Sugar-free, many canning recipes use some sugar to help cut the strong vinegar taste (it's never safe to lower the amount of vinegar to taste when canning, as this lowers the acidity level).
- Flavor control. With canning pickles, you're kind of stuck with the pucker power of the vinegar for safety reasons, but with fermented pickles, you can “lessen” the sour punch by shortening the number of days you allow it to ferment. (I like a strong sour taste, but not all do.)
- Free probiotics and gut health. Have you seen the price tag on probiotics in the store? These are totally free and you're getting your veggies in.
- Preserves your food. While fermented foods are not considered shelf-stable after their initial ferment (they need to be stored in the refrigerator for long term storage), they will keep in the fridge for months. I had a jar of fermented green tomato pickles last an entire year!
- Saves on water. My water bath canner takes quite a bit of water to fill it up, but with fermented pickles, I'm only using 4 cups of water for a 1/2 gallon jar of pickles.
- Makes you feel like Ma Ingalls and a real pioneer, which is totally a legit reason in my book.
Have I convinced you yet?
Ingredients Needed To Make Fermented Pickles
Just a few simple ingredients are all you need for these gut-friendly, healthy, and probiotic pickles.
- Clean glass jar or pickling crock (I prefer a Mason jar for everything except sauerkraut)
- Airlock fermenting lids (these fermenting lids are my favorite, they seem to be more airtight than the silicone Mason jar tops, though I do use both)
- Fermenting weight (you can use a ziplock bag or a small baby food jar filled with water but I prefer these glass fermenting weights)
- Pickling cucumbers
- Fermenting Salt (table salt won't work, you need a salt that has minerals and nutrients in it, I use Redmond's Real Salt and buy it in a 10-pound bucket for the best deal, but any good sea salt will work)
- Fresh dill
- Garlic
- Brine (a combination of salt and water)
- Grape leaves (optional)
- Pickling spices, caraway seeds, or mustard seeds (optional)
Lacto Fermented Pickles Recipe
1. Gather all your ingredients – this recipe whips up super quickly when you have all your ingredients and supplies ready to go.
2. Wash all equipment very well – It's important you're working with very clean supplies as you don't want to introduce any bad bacteria (or even soap residue) to your ferments.
3. Mix up your brine – Use 2 Tablespoons of salt to 1 quart (4 cups) of water. Stir the salt into water until it's dissolved. It's recommended to use bottled spring water, filtered water, or well water. We don't want chlorine, you can either boil water with chlorine in it for 10 minutes or let it sit on the counter overnight.
4. Pack your vegetables into the clean container leaving a 2-inch headspace – Even though we're not canning this recipe, headspace is essential to ensure all food stays submerged below the surface of the brine. Headspace is the space between the top of the jar and the top of the food). Just like any pickle making, the freshness, and quality of ingredients are going to determine the end product. As fresh as possible is best. (Use these 7 tips for crunchy pickles every time.)
5. Fill the jar with the brine a 1-inch headspace – leave space because your weight will displace the water further and you don't want it to overflow your jar.
6. Place a weight into the jar to keep the food beneath the brine surface – This is very important, if food rises above the liquid, it may mold. I prefer the fermenting weights as pictured below, but a small washed glass baby food jar will work as well.
7. Place a lid on the jar – preferably a fermenting lid as pictured below, the goal is to keep the oxygen out and make it airtight. A regular two-piece canning lid can work. However, you'll need to observe your ferment carefully and, if pressure is building, give your jar a burp every day or so by unscrewing the metal band until you see the air escape, then tighten the band again. (You can usually tell pressure is building up when the metal lid is domed upward.)
8. Let pickles sit! That's really all it takes to ferment your pickles. (Be sure to read my tips below on how long to ferment the pickles.)
How Long to Ferment Pickles
Put the jar in a warm area (70 degrees Fahrenheit is ideal but anywhere from 65 degrees to 80 degrees Fahrenheit is fine) out of direct sunlight and not next to any appliances. Ferment for 4 days.
After a day or two, you'll notice the presence of bubbles and you may notice a cloudy brine. These are joyous signs that your ferment is working!
Check the taste of your pickles after a few days. If they're not “tangy” enough, let them continue to ferment. It sometimes takes up to 10 days if the room is cold.
When they're done fermenting, they must be moved to the fridge or a similar cold area. Take off the fermenting lid and replace it with a two-piece metal canning lid and band. They will keep for months in the fridge, but they're not shelf stable for the pantry.
Tips for Getting the Best Pickles
- Add 1 fresh grape leaf, oak leaf, horseradish leaf, cherry leaf or 1 tsp black tea to your jar before fermenting. These ingredients include tannins that will help keep the pickles crispy and crunchy.
- Use pickles that are as fresh as possible. If you start with a limp cucumber, you will NOT end up with a crunchy pickle.
- Remove both the stem and blossom ends off the cucumber. The blossom end contains an enzyme that will result in mushy pickles.
- Use a fermentation weight to keep all food below the brine.
- Use a fermentation lid. If you don't have a fermentation lid, be sure to burp your jar every day or two.
- Taste your pickles after 2 days and continue to ferment until desired sourness is achieved.
- Store finished pickles in the refrigerator.
Resources for Making Fermented Brine Pickles
- Salt- the correct salt will make a huge difference in the success of your fermentation. Do not use table, pickling or canning salt. The best choices for salt are unrefined sea salts with no additives listed on the packaging, this is the salt I use for fermenting. Celtic Sea Salt-Light Gray or Redmond's Sea Salt (I buy it in a 10-pound bucket here).
- Pickling lid- these are special lids that help keep oxygen out (which helps keep mold and bacteria out of your ferment) to keep your ferment healthy and happy. I've tried fermenting without these, and with the exception of sauerkraut, have found these to be so worth it and haven't had to throw any food out due to mold since using them. I also love these silicone Mason jar fermenting lids too.
- Fermenting Weight- you can use a small cup, a glass fermenting weight, or anything that will keep the contents below the brine. These fermenting cups go right inside the jar and are by far the cheapest I've found.
- Fermenting Crock- this is best for doing things like sauerkraut or kimchi, I prefer the fermenting lid for things like cucumbers and green beans due to having batches spoil in the crocks. The cabbage tends to be hardier.
- My book, Hand Made: The Modern Guide to Made-from-Scratch Living has some of my favorite fermented recipes in it, along with tons of other Hand Made tutorials and goodies. Go grab your copy now (because you know you'll forget later).
Click Here for Your FREE Resource & Recipe file from today's post!
Other Pickled Recipes
- Best Pickled Asparagus
- How to Make Mustard Pickles Great-Grandma's Recipe
- Bread & Butter Refrigerator Quick Pickles
- 7 Tips for Crunchy Pickles EVERY time
More Fermentation Articles
- Fermentation for Health Benefits
- How to Store Lemons (For a Year!) – Fermented Lemons
- Fresh Fermented Salsa Recipe
- Kahm Yeast (What, Why & Does it Ruin a Ferment)
- Ultimate Guide to Fermenting Vegetables
- Fermented Dairy – Why You Should Be Doing This Now
- How to Make Yogurt at Home
- 8 Tips for Strengthening Your Immune System Now
Fermented Pickle Recipe Old-fashioned Saltwater Brine Pickles
Ingredients
Brine for fermenting
- 2 Tablespoons salt
- 4 cups water
- cucumbers to fill wide mouth 1/2 gallon jar
- 2 heads dill
- 4 to 5 cloves garlic or more
Instructions
- Clean 1/2 gallon (or 2 wide-mouth quart jars) Mason jar.
- Make your brine, use 2 Tablespoons of salt to 1 quart of water (4 cups). Stir salt into water until it's dissolved.
- Pack your vegetables into the clean container leaving a 2 inch head space (space between top of jar and the top of the food). Just like any pickle making, the freshness and quality of ingredients going in determines the end product. As fresh as possible is best.
- Fill the jar with the brine a 1 inch head space. Place a weight into the jar to keep the food beneath the brine surface. This is very important, if it rises above, it may mold.
- Place a lid on the jar, preferably a fermenting lid below, the goal is to keep the oxygen out and make it air tight.
- Put the jar in warm area (70 degrees Farenheit is ideal but down to 65 degrees Farenheit is also fine) out of direct sunlight and not next to any appliances. Ferment for 4 days.
- After a day or two you'll notice the presence of bubbles and the water will turn cloudy. These are joyous signs!
- Check the taste of your pickles after a few days. If they're not "tangy" enough, let them continue to ferment. It sometimes takes up to 10 days if the room is cold.
- Take off the fermenting lid and replace with a two piece metal canning lid and band. They will keep for months in the fridge, but they're not shelf stable for the pantry.
- When they're done fermenting, they must be moved to the fridge or a similar cold area.
Notes
- you can add 1 fresh grape leaf to the bottom of the jar for a crispier pickle
- make sure you remove both ends of the pickles
There you have it, my fermented pickle recipe. Have you ever had a traditional fermented pickle or saltwater brine pickles?f
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Melissa, thank you so much for this recipe. I think the first thing I’ll ferment is mixed vegetables for my husband. He love it.
Can you use canning and pickling salt instead of what you recommend? I have some of it.
Deborah,
It’s not recommended to use canning and pickling salt as there’s not the mineral content to help feed the live bacteria. You could try it, but it not might ferment as well for you, so if at all possible, I’d use the other salts mentioned.
I use canning salt to ferment Kosher Dill Pickles and Sauerkraut, and they always turn out great. Besides Sodium, what minerals are in other salts, and why does that make them better for fermenting?
My mother used what she called river salt?
Canning and pickling salts are perfectly fine and will work great. I’m not certain where that recommendation stems from. The only salt you truly want to *avoid* is iodized (or table) salt. I’ve fermented dills for over a decade and never noticed any difference using pickling, kosher, or other salts. All the food the required by the lactobacillus is in the cucumbers. I often use less refined (Himalayan and sea salts of various kinds) but mostly because that’s what I have on hand. I personally wouldn’t recommend pink Himalayan or other salts that impart a color to the brine, at least for 1st timers, only because it can confuse whether or not the batch has gone off. A bad batch can develop a pink look to the brine and pink Himalyan hides that to some extent unless you know what you’re looking for. But at the end of the day the only salt that will truly interfere with fermentation is iodized varieties and those with added anti-caking agents.
Can I get your recipe for fermented garlic dilly beans?
Kristen,
I just use the above brine recipe and blanch the beans in boiling water for 2 minutes, rinse until cool, add 4 cloves of smashed garlic to the jar with 2 heads of fresh dill (you could also use 1 Tablespoon of dried dill seed), and add the brine. 🙂
Melissa, My father once told me the worst “licking” he ever got from his father was when he got caught drinking the juice off the top of the sauerkraut barrel – lol…On the farm in the late 20’s they used a wooden barrel to ferment their sauerkraut for a family of 12. Dad truly loved his sauerkraut juice. When he died in 1978 we found 10-12 cans of sauerkraut juice in his pantry. While I do not share his joy for sauerkraut I do enjoy fermented pickles. I will enjoy your recipe. Thanks
Ron,
I love that story, one of my best friends drinks pickle juice. While I like my pickles, I’m like you, I’m not so fond of it as a beverage, lol. What a great memory of your father.
Did the pioneers use Celtic sea salt. If so where did they get it. Mom used to use canning salt. So why can’t we use canning salt?
You might have missed it, but I’ve stated several times that any unrefined sea salt is fine, but the Celtic brand has the most minerals in it. My understanding is the pioneer’s salt wasn’t as refined as our salt today is. If you’d like to try your batch with canning salt, go for it. I hope it turns out wonderful. I just share the tips I’ve found to be most helpful with others for their success.
Thank you for being so thorough with your recipe and instructions! A podcast and a video should more than suffice for my lack of cooking ability. I hope to make some delicious old-fashioned pickles using your recipe. Thank you as well for the link to the book on fermented vegetables as well! If I get more in depth into this I’ll have to check this book out so I can venture down an avenue with more veggies to ferment! Wish me luck!
You’re so welcome! I hope you enjoy them, let me know how they turn out.
Thank you Melissa for sharing your experience!
Could you share your canned vinegar pickle recipe?
I hope you have a wonderful Sunday!
-Ann
Melissa,
Thank-you for your website and videos…I’m getting ready to try fermenting pickles, however, I was also wondering…though quality of product affects the end result you said, is there any way to do some pickling with cucumbers that have gone soft? We had an abundance and I didn’t get to them right away but I sure don’t want to just toss them all either! Thanks so much!
Val
Hi Val, if you don’t mind the pickles being soft then you can use them, but they’ll turn softer than they are currently. I use soft cucumbers to make all of my relishes, as they’re soft anyway and cut so small, it doesn’t really matter.
When mold form are these bad
It depends on what color and if it’s truly mold or a yeast layer
I prefer glass over plastic, but I must confess, this Korean fermenter has turned out the best kimchi and sauerkraut I have ever made. https://www.amazon.com/gp/product/B00M40ANSI/ref=ppx_yo_dt_bs_asin_title_o09_s01?ie=UTF8&psc=1
Inner lid adjusts to liquid level and seals out air. Outer lid seals out smells for those who don’t appreciate fermented foods. Good for any pickled vegetables. I’ve used it for the last year or so, and it works very well and is lighter and more affordable than crockery.
I can’t find fresh dill anywhere!! Can I use dry dill seed for my pickles??
I’ve been crocking pickles for about 50 years and mostly using glass jars but some times using the crock from my grandmother and mother.
I do it a little differently than you do. I use regular tap water which has never affected the fermentation. I also boil the water with the table salt in it..
Placing the fresh dill and garlic and cucumbers, then I add the boiled salted water, I leave lid off and then put lid on.
With the crock, I fill with the boiled salted water and put a heavy plate and/ or heavy bowl.
It takes a little longer with the crock, but with jars it takes anywhere from 3 to 4 days.. I’ve been successful with this for a very long time and recipe is from my Grandma and mom..
Can I reuse the brine? We made some pickles that were way too salty, so I’m guessing we used too much salt. That said, we’re left with some salty, post-pickle water and don’t want to waste it.
Thanks for your great recipe! My wife recently started fermenting food using your method, and it’s borderline addictive – perhaps an indicator that my gut was craving something.
You can use some to jump start the next batch provided it’s not been sitting without any other vegetables in it for longer than 2 weeks (otherwise the culture begins to die off without any food source).
You did a wonderful job with instructions! I was wondering if the pickles could be canned instead of putting them in the refrigerator. If so, do you have instructions for canning the pickles?
Canning these ruins the wonderful gut bacteria and because these are a salt brine they’re not safe for canning (canning uses vinegar). If you want a canning pickle it’s best to use a straight canning recipe.
My short attention span made it pretty hard to get through the long preamble. But once I finally found the recipe, it turned out to be quite short and easy to remember.
I all ready know the benefits of brined food, we were raised this way, reading the original Mother Earth News. But mother’s recipes were all divided up, so I was just looking for a quick reference. I should have just scrolled to the bottom instead of reading and reading….
Thank you for providing the recipe.
Best if luck to you.
Can I water bath these when they are done fermenting for longer shelf life? Love the article by the way.
No, these don’t have any vinegar so they’re not acidic, and canning them would destroy all the probiotic and good bacteria we get from fermenting.
Ryan, if you want these to have a long shelf life do this:
Sterilize your jars by boiling them in a pot on the stove , put the spices, grape leaf, oak leaf and dill into the sterilized jar. Add the pickles. Boil water, add the salt and stir to dissolve. Pour the boiling salted water into the jar of pickles. Sterilize the lid and put the lid on over the jar. The pickles will ferment in the jar and are good for years. Mine are eaten within the year because my family loves these pickles. Check the lids to make sure they sealed. If not, put them into the refrigerator AFTER they are done fermenting.
So today is day 4 of the fermenting so I tried my pickles. I used pink Himalayan salt because I didn’t have sea salt and I didn’t have dill so I used fresh jalapeños and garlic from my garden. When I opened the jar a bunch of bubbles rushed to the surface and when I taste tested a spear it was like biting soda, it fizzed in my mouth. Is that normal??
Yes, pretty normal with pickles, after they go in the fridge that tends to settle down some.
Thank you for letting me know!! I’ve never liked pickles before so I thought I’d try these for the lack of vinegar, and I did like it it just scared me!! Haha
what is the difference in taste between fermented and refrigerated or canned pickles?
There’s no vinegar so you don’t have that bite but it’s tangy from the fermentation, a different type of sour flavor.
I’ve never fermented anything before so this will be a great way for me to start. Do you take the weights out once they ferment for 4 days or leave it in all the time? Of they need to be refrigerated how did pioneers and people before electricity do it?
The pioneers had cool spots such as root cellars, spring houses, dugouts (ice houses), etc. for their ferments. They also would eat things past the point of ferments most of now days would enjoy if it got too warm and kept fermenting. I take the weights out once I put them in the fridge as long as the vegetables stay beneath the brine level.
Just wondering how long the pickles will last in the refrigerator? I’m new to fermenting:)
Since our cucumbers are a larger size, is it possible to slice these and it still work in this recipe? Or do I need to pick them when they are babies?
You can absolutely slice them for this recipe!
Hello. Please clarify. The video first degrees for 12-24 hours then put in refrig. But the , as the video goes on and I’m thinking they are already supposed to be in the refrigerator, you say, “taste-test and move to refrig within 4-10 days. I tried fermenting once and was scared to eat the food because it seemed to smell rotted to me. So how do we not we will not poison ourselves until we gain experience and know what we are doing? Thank you!
It’s all on flavor preference, fermenting is nothing like canning so you can’t poison yourself. The longer it ferments at room temperature the stronger the flavor, you won’t see fermenting action at 12 hours usually. It takes a few days. Taste test on day 4 and when it’s strong enough for you move it to the fridge.
Trying your salt brine pickles- this is day 2 1/2. So far, so good. Fermenting
well.
I HAD to try the recipe right away and do not have fermentation lids for my large Ball jar, so am using the regular band with commercial grade plastic wrap replacing the center of the lid, and a brine filled baby food jar for the weight.
Today wrap center is puffed, but not to bursting. Am considering poking tiny hole with sterile needle to let it force air out but should not let air in.
Hope it works- got 3 friends waiting to try them…besides my husband and I! and I only had 2 cucumbers from the garden!
Melissa, hi. Question once you use this form of preserving candy you can, or seal the jars to stay shelf stable? I’m working on Sauerkraut and don’t always have room in my refrigerator. Thank you for all the informational podcasts Kay Morris
I’m intrigued by these and would like to try them. Do you think dill seed would work in place of the fresh dill? I don’t have any fresh dill and hate to spend the money on it since it’s hard to find and pricey.
Yes, dill seed will work fine!
These are VERY bubbly… and they stink. Like, they really stink.
No idea what went wrong, but these are nasty.
Sounds like they over fermented or got some bad bacteria in them.
There is absolutely no problem with using canning salt. The ingredients on my bag of canning salt are as follows: SALT. Stop spreading myth.
It’s not a myth, there aren’t the other minerals in there that the good bacteria thrive on, which is why it says CANNING salt, and this is fermenting, so the other salts that were recommended in this post are the best salts to use for fermenting. That’s not a myth, but obviously, you can use whatever you want, I prefer to give people the full information and what has worked best for me over the years.
I actually purchased a pickle barrel would you use the same recipe for that
I read other recipes for fermenting pickles and they call for 1 Tbsp to 4C of water (the Prairie Homestead). I made my first batch about 5 days ago and now I’m worried… I did not use this much salt! Ugh!
Brine solutions for ferments are between 2.5 and 5% solution (between 1 to 3 Tablespoons salt per quart of water). Cucumbers are recommended at 3.5 to 5% which is why you see a slightly higher salt ratio in mine. But if you don’t see any mold and it’s fermenting then I wouldn’t worry a bit. You can test another batch with more salt and see how you like the difference.
Okay, finally got to try this fermented pickle recipe this year. Fermented three, one quart jars and one 1/2 jar. Process started at the end of June. Fermented each jar 4 days. Just tasted pickle from first jar. Oh what a joy. These are delicious.
Thank You so much.
I wasn’t thinking and used dill seeds and chopped garlic – any ideas to keep these small pieces under the brine? I just have a 4oz jar on it right now but they’re coming up and around it to the top.
You can use a grape or cabbage leaf beneath the jar to help keep them submerged
I have a sweet pickles recipe that my grandmother used to do and I now have that recipe. I have made a couple of batches of these sweet pickles and they taste just like I remember. The recipe states that you ferment the cucumbers in brine water for 14 days. Pour off and rinse then soak for 24 hrs in allum water, then rinse and cut up and soak in vinager for 24 hrs. Pour off vinager and layer cucumbers, sugar and pickling spices . I make enough to make a gallon of pickles. It states on the recipe that you do not have to refrigerate these pickles. I know she never did. They are not sealed in a water bathbor anything.
The ones I have soaking now have turned really cloudy and you can see the bubbles. They will be drained Sunday. The other ones I did did not turn cloudy like these have. Do you think there is anything wrong?
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Hi Melissa. I have three jars that are fermenting. I’ve noticed after the 2nd day the water has gotten cloudy. One of the jars the cloudiness has gotten into the fermenting bubble and actual overflowed the bubble. Is this normal? Will the cloudiness go away or is that normal?
Do you need to use pickling cucumbers for fermenting or will other cucumbers work also?
For the tea to add tannins, is it 1 tsp brewed black tea or 1 tsp of the tea leaves?
It’s 1 tsp of the tea leaves brewed in the brine.
Also, since these ferments have a no air in valve, can they be safely placed next to other ferments like Kombucha?
No, I would still separate them
once the pickles are ready for fridge, do I change lid and remove glass weight?