Basic Fermented Cucumber Pickles

Most supermarket cucumber pickles are vinegar brined. This is also the main way of making them for home canning. However, there is another way to make cucumber pickles with natural fermentation: saltwater brine. Fermented cucumbers often have a fresh taste and crisp texture. The ingredients are simple: cucumbers and a saltwater brine, with the addition of garlic, onions, or some herbs to round out the flavor. The fermentation time is short, a few days to a week at most. If you are a gardener with an abundance of summer cucumbers or are just looking to try out a different kind of pickle, this is a worthwhile recipe.

By | June 01, 2017

Ingredients

  • Whole pickling cucumbers
  • Saltwater brine (Dissolve 2-3 tbsp of salt in a gallon of water.)
  • 3-6 whole garlic cloves
  • 1 tbsp or more of fresh chopped dill or dill seeds
  • 1 or 2 grape leaves or oak leaves

Instructions

Leaving the cucumbers whole (you can slice them after they’re done fermenting), pack tightly into a small crock or large jar with the garlic and dill. Add enough saltwater brine to cover the cucumbers with at least ½ inch of liquid. The cucumbers will float, so use a weight (a small plate or saucer often works well in crocks) to keep them submerged. Cover the whole container with a light kitchen towel to keep out dust and insects and place somewhere out of direct sunlight. In the heat of summer, when fresh cucumbers are most abundant, fermentation will happen quite fast and if allowed to go too long can result in mushy pickles. The tannins in grape or oak leaves can help preserve the cucumber crispness, but it’s best to start checking your pickles after a few days for desired flavor and crunch. Letting the ferment go more than a week will result in soft pickles. Once you have reached the desired level of fermentation, move the pickles into a sealed container in the refrigerator, where they will last with good flavor for several weeks.
 
Variations: Any number of fresh herbs or spices can be used to flavor fermented cucumbers. Curry powder and mustard seeds work well, as does fresh basil and thyme. You can also add other vegetables like carrot and celery for a bit more variety. Fresh ferments like this do not result in quite as much acid as pickles in a vinegar brine, so you may want to add a bit of white or apple cider vinegar to the cucumbers before putting them in the fridge.

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Ingredients

  • Whole pickling cucumbers
  • Saltwater brine (Dissolve 2-3 tbsp of salt in a gallon of water.)
  • 3-6 whole garlic cloves
  • 1 tbsp or more of fresh chopped dill or dill seeds
  • 1 or 2 grape leaves or oak leaves