Is your garden overflowing with cucumbers? If you have time to slice them up and add them to salt water, you have time for fresh homemade fermented pickles. This is seriously the simplest recipe ever and make the best tasting slightly sour pickles.

This easy fermented pickle recipe honestly seems like a pretty sorry excuse for a blog post.

I mean really. How could anything with so few steps and ingredients ever be considered revolutionary enough to be worthy of your time, dear reader?

Well, if your garden overfloweth with cucumbers and/or you want to start incorporating more fermented vegetables into your diet,  I think you will love this super simple recipe.

Honestly, it has been a game changer for me with my last few cucumber harvests.

I remember last year, we ate more vinegar cucumbers, cucumber cream cheese sandwiches on sourdough, and plain old salted cucumbers than we could stand. Soon I started making cucumber mint infused water by the gallon. But after all that, what else was a girl to do?

I mean making pickles is hard, right? Surely no mom of four has time for that!

Now I’m thinking, why the heck didn’t I just make more pickles?!

Homemade Fermented Pickles

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 5 days

Total Time: 5 days 15 minutes

Is your garden overflowing with cucumbers? If you have time to slice them up and add them to salt water, you have time for fresh homemade fermented pickles. This is seriously the simplest recipe ever!

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Ingredients

• 4 medium cucumbers
• 1/2 gallon filtered water
• 4 tablespoons sea salt

Instructions

1. Add four tablespoons of salt to a half gallon size mason jar.
2. Bring 2 cups of filtered water to a simmer.
3. Add sliced cucumbers to a half gallon mason jar.
4. After the salt water has cooled, add it to the jar.
5. Fill the half gallon mason jar the rest of the way with filtered water.
6. Add a weight to keep the sliced cucumbers under the brine.
7. After the cucumbers are weighted down in the salty brine, put the jar lid on loosely. Fermenting does create some natural gases that need to be released, so don’t screw the lid on too tightly, but do keep it covered so flies and varmints don’t decide to feast on your pickles.
8. After five (or so) days, they will taste perfectly pickle-ish.

Notes

I like to use pink Himalayan salt. You could use sea salt or Celtic salt, but don’t use iodized table salt.