Fermented Pickles

Fermented Pickles, also known as lacto-fermented pickles, are a popular type of pickle that are made by allowing cucumbers to sit in a saltwater solution for several days. This solution encourages beneficial bacteria to grow, which causes the cucumber to ferment and develop its characteristic tangy flavor.

Why fermented pickles?

Fermented pickles are often associated with health benefits, as the fermentation process creates probiotics that can aid in digestion and gut health. They are also a popular traditional food in many cultures and have grown in popularity recently as people look for more natural and wholesome food options. Whether enjoyed as a snack, added to sandwiches or salads, or used as a topping for burgers or hot dogs, fermented pickles are a delicious and nutritious addition to any meal.

Why You Should Eat Fermented Pickles

• They are rich in probiotics: Fermented pickles are a great source of probiotics, which are beneficial bacteria that can help promote a healthy gut. These probiotics can improve digestion, boost the immune system, and even potentially reduce the risk of certain diseases.
• They contain fewer additives: Compared to store-bought pickles that are often made with preservatives and artificial colorings, fermented pickles usually only contain cucumbers, salt, water, and any added herbs or spices. This makes them a healthier and more natural option.
• They have a unique and tangy flavor: Fermented pickles have a distinct flavor that sets them apart from other types of pickles. The tangy, slightly sour taste comes from the fermentation process, which gives them a depth of flavor and complexity that is hard to replicate in other types of pickles.

Ingredients Needed

• Quarts jars or Half gallon mason jars – You will need a jar or jars to hold the cucumbers and brine while they ferment. A half-gallon mason jar or two quart-sized jars are the perfect size.
• Water – Water is a basic ingredient needed to make the brine, which pickles the cucumbers.
• Redmond Real Salt (code: LAURA15) – This particular kind of salt is recommended because it contains minerals and trace elements that enhance the flavor and texture of the cucumbers, and it also helps to prevent the growth of harmful bacteria.
• Small pickling cucumbers – It’s important to use small pickling cucumbers, not large cucumbers, as larger cucumbers can result in mushy pickles.
• Heads fresh dill – Fresh dill adds flavor and aroma to the pickles. You can use the heads or just the fronds.
• Garlic cloves – Garlic is an optional ingredient, but adds a nice flavor and aroma to the pickles.
• Grape leaves, oak leaves or bay leaves (optional) – These leaves contain tannins which can help to keep the cucumbers firm during the fermentation process.
• Pickling spice (optional) – Pickling spice is a blend of spices that can be added to the brine to add flavor and complexity to the pickles.
• Fermentation weights-weights help to keep the produce submerged under the brine. Exposed produce may mold.
• Fermentation lid-these lids make it SO easy because they are breathable so the lid automatically vents. No burping of the lid required!

FAQs

What can you put fermented pickles on?

• Sandwiches: Add some tangy slices of pickles to your favorite sandwich for an extra burst of flavor.
• Burgers and hot dogs: Top off your burger or hot dog with some fermented pickles for a delicious and unique twist on a classic favorite.
• Salads: Chop up some these pickles and add them to your favorite salad for some extra zing and a boost of digestion-promoting probiotics.
• Charcuterie boards: Featuring some homemade fermented pickles on your charcuterie board can add color, flavor, and a touch of homemade charm.

More Fermented Foods

• Fermented Salsa
• Traditional Fermented Sourdough

Watch me make fermented pickles here:

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Fermented Pickles

These pickles aren’t just pickled…they’re fermented!-Pickling: submerging food in something acidic such as vinegar. The texture and the taste of food are changed, creating a sour flavor.

Ingredients

• 2 quarts jars or 1 half gallon mason jar
• 4 cups water
• 2 tablespooons @redmondrealsalt 
• 1.5 lbs small pickling cucumbers (don’t slice a large cucumber; that results in mush!) 
• 1-2 heads heads fresh dill 
• 4  garlic cloves
• 1-2 grape leaves, oak leaves or bay leaves (optional but this helps keep the cucumbers firm)
• 1 tablespoons pickling spice (optional)
• *Use fresh, firm ingredients for the best quality final product*

Instructions

• Dissolve salt in the water to make a brine (can warm the water to help the salt to dissolve, then cool). Put the pickling spice and garlic in the bottom of the jar(s).
• Fill the jars with cucumbers, packing it tightly, but leave room at the top for the weight. Add the dill and leaves to the jar.
• Pour the brine over the cucumbers, leaving at least 1 inch of head space. Place weight in the jar, keeping all food under the surface of the brine. 
• Leave countertop (out of direct sunlight or direct heat) for several days, checking frequently that food is still submerged and taste for a nice “tang”. Cloudy brine is normal over time. 
• Keep refrigerated once the pickles are fermented to a flavor you like. These last several weeks in the fridge.

Notes

Try dilly carrots, cauliflower or green beans! You can add jalapeños and really make this to your own taste.