Fermented Pickles Recipe | Easy Old-Fashioned Salt Brine Pickles

A jar of fermented pickles sitting in between freshly washed cucumbers and Melissa's book "Everything Worth Preserving".

3.98 from 72 votes

Fermented Pickles Recipe | Easy Old-Fashioned Salt Brine Pickles

Skip the vinegar and learn how to make crisp, tangy fermented pickles the traditional way. This easy fermented pickles recipe uses simple ingredients and delivers gut-healthy probiotics in every bite. Perfect for preserving fresh cucumbers and adding bold flavor to your meals.

Prep Time10

Fermenting Time7

Total Time7 10

Course: Appetizer, Condiment, Snack

Cuisine: American

Keyword: fermented pickles, fermented pickles recipe, how to ferment cucumbers

Servings: Quarts

Calories: 161kcal

Author: Melissa Norris

Cost: Varies

Equipment

Quart Mason Jars or fermenting crock
Fermenting weight I love these fermenting weights.
Fermentation Lids I love these fermentation lids.

Ingredients

Brine for fermenting

2 Tablespoons Salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
4 cups Water
16 Small Pickling Cucumbers 10-16 medium or 16-24 small cucumbers
2 Heads Fresh Dill or dried
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

Recipe Tips:

Just like any pickle-making, the freshness and quality of the ingredients will determine the end product. As fresh as possible is best.
Trim the blossom end to prevent soft pickles
Use filtered water to avoid chlorine interfering with fermentation.
Headspace is essential to ensure that all food stays submerged in the brine.
Check daily to ensure everything stays submerged.
If foam or bubbles form, that is normal during fermentation.
If you see mold, discard and start fresh.
Use these 7 tips for crunchy pickles every time.

Serving Suggestions:

These fermented pickles are incredibly versatile and add a punch of flavor to everyday meals.

Serve alongside burgers or sandwiches
Chop into this creamy potato salad recipe or egg salad
Enjoy straight from the jar as a probiotic-rich snack
Add to charcuterie boards with marinated mozzarella balls for a tangy contrast
Slice into wraps or grain bowls

Storage Instructions:

Once your fermented pickles have reached the desired flavor, keep the pickles submerged in the brine and store the jar in the refrigerator for up to 2 months. Remember that the flavor will develop slowly over time, and always use clean utensils to avoid contamination.

Nutrition