Fermented Pickles
Let's make tangy and naturally fermented pickles that last a year in the fridge.
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!