Fermented pickles are a delicious, crunchy, and probiotic-rich snack that are amazing for gut health. Unlike vinegar-pickled cucumbers, these pickles develop their signature tangy flavor through natural lacto-fermentation. This process not only enhances their taste but also provides beneficial bacteria that aid digestion and improve overall well-being.

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How to Make Fermented Pickles:​

Why Fermented Pickles Are Good for Your Gut:

Fermentation is an ancient preservation technique that naturally enhances the flavor and health benefits of foods. Unlike store-bought pickles made with vinegar, fermented pickles contain live probiotics that support a healthy gut microbiome. Here’s why they’re worth making:

Rich in probiotics: Supports digestion and gut health.

Naturally preserved: No need for artificial preservatives.

Enhanced flavor: Develops a deep, tangy taste over time.

Easy to make: Requires minimal ingredients and effort.

Fermentation Kit Fermentation Kit
32oz Mason Jars 32oz Mason Jars
Red Pepper Powder Red Pepper Powder
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Serving Suggestions & Recipe Variations

How to Enjoy Fermented Pickles:

  • Straight from the jar – A perfect probiotic-rich snack!
  • On sandwiches & burgers – Adds a tangy crunch.
  • Chopped in salads – Great in potato salad or coleslaw.
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Frequently Asked Questions

Are fermented pickles good for your gut?

Yes! They contain live probiotics that support digestion and a healthy microbiome.

How long do fermented pickles last?

Properly refrigerated, they can last up to 1 year.

Can I make fermented pickles without vinegar?

Absolutely! The fermentation process naturally creates a tangy flavor without needing vinegar. For quick pickled vegetables you do use vinegar, but I prefer this method as you are getting a ton of probiotics which benefit your gut.

What’s the difference between fermented pickles and vinegar pickles?

Vinegar pickles are preserved using an acidic brine, while fermented pickles develop their flavor naturally through lacto-fermentation, promoting gut-friendly bacteria.

What’s the difference between fermented pickles and vinegar pickles?

Vinegar pickles are preserved using an acidic brine, while fermented pickles develop their flavor naturally through lacto-fermentation, promoting gut-friendly bacteria.

Do I need a special fermenting lid?

No, but an airlock lid or loosely fitting lid helps prevent pressure buildup and unwanted bacteria. I use THIS ONE from Amazon.

How can I tell if the fermentation didn’t work and the pickles have gone bad?

A rotten smell coming from your jar means it’s gone bad and you sadly need to toss everything in the jar. Sometimes you’ll find a thin layer of Kahm yeast which is a harmless white film on top of your jar – just remove that film and continue fermenting. If you find anything fuzzy or blue/green, then it is mold and you’ll need to toss everything in the jar.

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Flavor Variations:

The standard pickle recipe for an 800ml jar filled with tall pickle spears is filtered water near the top of the jar and 3-4 tsp sea salt. Here are other mix-ins you can add:

Kimchi Style: Add 1 tsp gochugaru (Korean chili flakes), 3 garlic cloves, 1 stalk chopped green onions, and about 1-2 tsp chopped ginger.

Classic Garlic Dill: Add a handful of fresh dill, 3 garlic cloves, 1/4 tsp black peppercorns, and 1/2 tsp ground mustard.

Sweet & Tangy: Add one thinly sliced shallot, 1/2 tsp turmeric, and 3 garlic cloves.

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{If you like this recipe you’ll love my VEGAN CRAB CAKES and my EDAMAME AVOCADO SPREAD.}

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5 from 1 rating

Fermented Pickles

Yield: 1 jar
Let's make tangy and naturally fermented pickles that last a year in the fridge.
Total: 14 days
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Ingredients

  • 1 Large Cucumber, sliced into spears or rounds, Rounds will require either 2-3 pickles OR a smaller jar. If using a smaller jar, reduce the amount of salt by about half
  • 3-4 tsp Sea Salt, Add 4 tsp of salt if you want a super briney and tangy result
  • Filtered Water, Enough to submerge the pickles, about 800ml if using a 32oz jar
  • Mix-ins of choice, See blog post for ideas

Instructions
 

Prepare the Cucumbers

  • Wash and cut cucumbers into spears.

Pack the Jar

  • Place cucumber spears into your mason jar. I use a wide mouth 32oz mason jar which fits 1 cucumber sliced into tall spears. If you are using a smaller jar which holds less water, reduce the amount of salt by about half. For example, 800ml water = 3-4 tsp salt, 400ml water = 1.5 – 2 tsp salt)

Add Seasonings

  • Add in mix-ins of choice – see blog post for ideas.

Cover with Water

  • Pour filtered water into the jar, ensuring the cucumbers are completely submerged. For a 32oz jar, I use about 800ml of water. I recommend using a weight to keep all of the ingredients pressed down so they ferment evenly. Find the one I use linked in the blog post.

Ferment at Room Temperature

  • Secure with an airlock lid and leave at room temperature for about 2 weeks. If you don't have an airlock lid, just add a regular lid but don't tighten it. Remove the lid once a day to release pressure. You can stop the fermentation process after a week, but in my opinion they’re not tangy enough. I recommend 14 days, but don’t be afraid to give them a taste throughout the process to see where you’re at.

Store in the Fridge

  • Once fermentation is complete, replace the airlock lid with a normal lid and refrigerate. Pickles can last up to 1 year!
Author: Annie Kimmelman