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–+ servings

Fermented Pickles

Crisp and tangy fermented pickles made with fresh cucumbers and a simple brine.
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Prep Time 15 minutes
Total Time 7 minutes
Servings: 4 servings
Course: condiment, Snack
Cuisine: American
Calories: 15
Ingredients Method Nutrition Notes

Ingredients
  

Cucumbers
  • 4 cups fresh cucumbers sliced or whole
Brine
  • 4 cups water filtered or distilled
  • 2 tablespoons sea salt non-iodized
  • 1 tablespoon sugar optional, for sweetness
Flavorings
  • 2 cloves garlic peeled and smashed
  • 1 tablespoon dill seeds or fresh dill
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds

Method
 

Prepare the Brine
  1. In a mixing bowl, combine water, sea salt, and sugar. Stir until dissolved.
Pack the Jar
  1. Place cucumbers in a glass jar, packing them tightly. Add garlic, dill seeds, peppercorns, and mustard seeds.
Add the Brine
  1. Pour the brine over the cucumbers, ensuring they are fully submerged. Leave about an inch of headspace.
Fermentation
  1. Seal the jar loosely and let it sit at room temperature for 5-7 days. Check daily and press down cucumbers if needed.
Refrigerate
  1. Once fermented to your liking, seal the jar tightly and refrigerate. Enjoy within a month.

Nutrition

Serving: 1servingCalories: 15kcalCarbohydrates: 3gProtein: 1gSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Fermentation time may vary based on temperature and personal taste preferences.

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