How have I been blogging this long and not written a post on one of the easiest and most popular vegetable ferments? I absolutely love fermented cucumber pickles, they were probably what originally got me into fermenting to begin with. I’ve been a pickle lover ever since I was a kid, and love all varieties, including the canned vinegar kind. My mom makes awesome sweet bread and butter pickles, and her dill pickles are to die for, but there is something to be said for traditional fermented cucumber pickles. They have that authentic deli taste that I crave, and they are super easy to make!
I suppose what prompted this post is that my local natural food co-op had these amazing looking pickling cucumbers in. I’m growing my own, but they won’t be ready for a good while, so I figured I’d jump the gun and bit and make some cucumber pickles now while I had the opportunity!
Pickling cucumbers work best in this recipe, as they are less seedy and watery than regular slicing cucumbers. I’ve also used the small Persian cukes (they usually have them at Trader Joe’s) with success.
Fermented Cucumber Pickles Recipe
Fermented Cucumber Pickles RecipeThis recipe will make about 1 quart of pickles. The number of cucumbers to use will vary greatly depending on their size. As you can see, the recipe is very customizable, so make your pickles how you like them!
MY LATEST VIDEOSIngredients
- About 3-6 pickling cucumbers, cut into spears (or in half if they are on the smaller side)
- 1 1/2 Tbsp Kosher or sea salt (do not use iodized salt)
- Spices – can use any combination of peppercorns, mustard seeds, coriander seeds, dill seeds, red pepper flakes, etc.
- Extras – whole fresh dill heads, dried hot peppers, garlic cloves, etc.
- Filtered water
Directions
Put your cucumbers into a quart sized jar and add the salt and whatever spices and extras you like. As you can see, I did two jars, one with a fresh dill head from my garden, and one with a spicy dried pepper.
Fill the jar with filtered water, leaving a bit of head space. Cover with a lid and shake until all of the salt has dissolved.
Use a weight of some sort to keep your cukes under the brine. If you have a weight and airlock kit like Fermentools, that’s great, but isn’t totally necessary. I will often use a super clean smaller jar filled with water as a weight, covered with a kitchen towel to keep the bugs out.
Put your jar (or jars, if you’re like me and can’t make just one) in a cool and dark place. If you’re using the smaller jar weight method, put them on a plate as there may be a bit of brine leakage as the cucumbers extract some of their liquid. Check them every few days to see how they’re doing. It’s been pretty warm around here, so these were done to my liking in about a week.
They will be paler green in color and a bit softer, but not mushy. Give one a taste if you’re unsure, and once they are how you like them, then they are done!
Then you can revel in pickle-y goodness! These are so tasty, they don’t last very long at my house. You gotta get ’em while they’re hot!
Here are some of my other favorite fermented vegetable recipes:
- How to Make Sauerkraut
- How to Make Kimchi
- How to Make Fermented Hot Sauce (the best!)
- Lacto Fermented Dilly Beans
- Fermented Green Tomatoes
Have you ever made traditionally fermented cucumber pickles? What’s your favorite flavor?
You made this sound so easy ! I haven’t tried fermenting yet cause the instructions are so complicated. I can’t wait to try it now thanks to you. One question, sterilized jars or not ? This is gonna be fun !
I’ve been thinking of making fermented pickles. This recipe looks great!
This is so yummie!
I learned fermenting with sauerkraut and worked my way up to pickles. Love them all. But I usually make pickles, green beans, okra, etc… right after a batch of kraut so I can use a little starter brine. I lost a few batches to spoilage, even in a fermenting crock with weights and water-lock lid. Have had much better luck with organic veggies but still an occasional problem without a starter.
Has this ever been a problem for you? I get about 75% success on non-cabbage organic veggies but 100% success with a starter.
I tried this, but there was some fuzzy stuff growing around the edge of the jar, not on the pickles or in the water. I had a smaller jar inside the larger jar to weigh things down and where the 2 jars met is where the mold was growing. I guess something went wrong. I only left them 4 days. They smell good, but I are they safe to eat?
After some reading, the white stuff may be a type of yeast not mold.
Please, please, please use ORGANIC cucumbers! Cucumbers are on the list for being one of the most highly pesticided and chemically fertilized crops there is.
Thank you for your detailed recipe! Seeing this done outside and out in the sunlight is a fresh take on a recipe like this one. Usually most pictures are inside, dark, gloomy. Your pictures are colorful, bright, and attractive! I’ll have to give your recipe a try and see if I can pull off the same look and final product you have. I’ve been doing a ton of research on pickling and fermenting to try and make my own products so I don’t have to purchase them from the store any longer. Plus, I will know exactly what is going into my products! Wish me luck!
Just be sure if you buy pickles that they
Don’t have a waxy coating.
Using grape leaves is supposed to help keep rhe crunch. It adds a nice flavor.
The tannins in grape leaves keep the pickles crunchy. Use a few bay leaves if you don’t have grape leaves handy.