Description
A simple recipe for making naturally fermented pickles that are good for your gut.
Ingredients
Scale
- 1 pound Kirby cucumbers
- 2 cups filtered water
- 1 tablespoon sea salt
- 2 cloves garlic, smashed
- 1 teaspoon dill seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Wash cucumbers thoroughly.
- In a clean jar, combine filtered water and sea salt. Stir until salt is dissolved. This is your brine.
- Add smashed garlic cloves, dill seeds, mustard seeds, and red pepper flakes (if using) to the bottom of the jar.
- Pack the cucumbers tightly into the jar, ensuring they are submerged in the brine. You may need to trim them to fit.
- Place a fermentation weight or a smaller jar filled with water on top of the cucumbers to keep them submerged.
- Cover the jar with a lid that allows gas to escape, such as a fermentation lid or a regular lid with the ring loosened.
- Place the jar in a cool, dark place (around 65-75°F or 18-24°C) for 5-14 days.
- Check the pickles daily. You may see bubbles, which is a sign of fermentation. Skim off any white scum that forms on the surface.
- Taste the pickles after 5 days. When they reach your desired level of sourness, remove the fermentation weight and seal the jar tightly.
- Transfer the jar to the refrigerator. The pickles will continue to ferment slowly and will be ready to eat.
Notes
- Use non-chlorinated water for the brine.
- Ensure all equipment is clean to prevent unwanted mold growth.
- The fermentation time can vary depending on the temperature.
- Adjust the spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Preservation
- Method: Fermentation
- Cuisine: General
Nutrition
- Serving Size: 1 pickle
- Calories: 5
- Sugar: 0g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: fermented pickles, pickled cucumbers, gut-friendly, probiotic, lacto-fermentation, homemade pickles