How to Make Fermented Pickles
Submerge cucumbers in a salt brine (about 2 to 3 tablespoons of salt per quart of water), keep them under the brine at cool room temperature, and ferment 3 to 10 days until sour to taste, then refrigerate.
Fermented pickles are made the old way: cucumbers, salt and water, left to sour naturally. No vinegar, no canning, just time and the good bacteria already on the vegetables. The result is crunchy, tangy and alive.
What you need
- Small, firm pickling cucumbers (thin-skinned, fresh)
- Non-iodised salt (sea or pickling salt)
- Filtered or non-chlorinated water
- A jar or crock, plus a weight to keep cucumbers submerged, see fermentation kits
- Optional: garlic, dill, peppercorns; a grape/oak leaf or black tea for crunch
The brine
A reliable starting ratio is about 2 to 3 tablespoons of salt per quart (about 1 litre) of water. Stir until dissolved. The salt suppresses spoilage organisms while the beneficial bacteria do their work, so do not skimp on it.
Steps
- Pack clean cucumbers into the jar with any garlic and spices.
- Pour over the brine until the cucumbers are fully covered.
- Add a weight so nothing floats above the brine, exposed vegetables can mold.
- Cover with an airlock lid or loose lid so gas can escape.
- Ferment at cool room temperature (around 65–72F is comfortable) for 3 to 10 days, tasting from day 3.
- When sour to your liking, seal and refrigerate to slow it down.
Keep them crunchy
Softness is the usual complaint. Use very fresh cucumbers, trim the blossom end (it carries softening enzymes), add a tannin source such as a grape or oak leaf or a pinch of black tea, keep the ferment cool, and refrigerate once ready rather than over-fermenting.
Wondering how long the finished jar keeps? See how long fermented vegetables last. For bigger batches, a fermentation crock makes the job easier.
Frequently asked questions
Are fermented pickles the same as vinegar pickles?
No. Fermented pickles sour naturally through lacto-fermentation in a salt brine; vinegar (quick) pickles get their tang from added vinegar and are not fermented.
How do I keep fermented pickles crunchy?
Use fresh, firm cucumbers, add a tannin source like a grape or oak leaf or a little black tea, keep the brine cool, and do not over-ferment.
Do fermented pickles need to be refrigerated?
Once they reach the sourness you like, move them to the fridge to slow fermentation. They then keep for a couple of months.