Description
Fermented pickles bring a burst of tangy flavor and a satisfying crunch to your meals. Made from fresh cucumbers and a simple brine, these pickles are not only delicious but also packed with probiotics that support gut health. Perfect for barbecues, picnics, or adding zest to a charcuterie board, making your own fermented pickles is easy and rewarding!
Ingredients
Scale
- 1 lb fresh cucumbers (small to medium-sized)
- 4 cups filtered water
- 4 tbsp non-iodized sea salt
- 4 garlic cloves (peeled)
- 4 sprigs fresh dill
- 2 tsp mustard seeds
- 2 tsp black peppercorns
Instructions
- 1. Prepare Your Cucumbers: Wash and cut cucumbers as desired (whole or sliced).
- 2. Create Your Brine: In a bowl, mix water and sea salt (1 tbsp salt per cup of water) until dissolved.
- 3. Pack It Up: Layer cucumbers in clean jars with garlic, dill, mustard seeds, and peppercorns.
- 4. Pour in the Brine: Cover cucumbers completely with brine, leaving an inch of space at the top.
- 5. Seal and Store: Loosely seal jars and let them ferment at room temperature in a dark place for about one week.
- 6. Enjoy: After seven days, taste your pickles; refrigerate once they reach your desired tanginess.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Condiment
- Method: Fermentation
- Cuisine: Preserved
Nutrition
- Serving Size: 28g
- Calories: 6
- Sugar: 0g
- Sodium: 137mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg