Homemade lacto-fermented pickles couldn’t be easier or more delicious. If you have time to slice them up and add them to salt water, you have time to make this recipe. This is seriously the simplest recipe ever and makes the best tasting, mildly sour, probiotic 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 homegrown 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 fermented cucumber pickles is hard, right? Surely no mom of seven has time for that!
Now, I’m thinking, “Why the heck didn’t I just make more lacto-fermented pickles?!”
Read more on the benefits of fermented vegetables HERE.
Spoiler alert: there are only three ingredients in this recipe: cucumbers, water, and salt.
That’s it.
You may be thinking that fermenting vegetables is intimidating and scary.
Isn’t there some recipe that doesn’t require fermenting?
Yes, there are. But, guess what? They are actually HARDER than this simple recipe, and nowhere near as beneficial for the gut!
Homemade Fermented Pickles Are Super Simple To Make
Before I started fermenting vegetables myself, I was overwhelmed by all the options that I saw all over Pinterest. “How to Ferment Vegetables with Whey”, “Best Starter for Homemade Fermented Vegetables”, “Why Lacto Fermentation is the Best”, “Best Air Locks for Home Fermenting”…… Whaaaaaa?
For a few years I decided that fermenting was too difficult. I was going to go crawl in a hole and avoid any article that resembled a fermenting tutorial.
Friends, I’ve been there. If you’re where I was, let me gently back you off that ledge and give a quick science lesson.
Salt is a special little mineral that prevents the growth of harmful bacteria.
When ferments are submerged in a salt brine, the good bacteria present on the fresh vegetables, namely Lactobacillus, can proliferate and grow uninhibited by bad bacteria. It also helps turn sugars into lactic acid.
So, my point is… all you need for vegetable fermentation is salt, veggies, and water. The process really couldn’t be any easier and less intimidating.
Read about how to make homemade sauerkraut here and homemade kimchi here.
Think of fermentation as growing your own probiotics full of health benefits.
Now, on to the easy fermented pickle recipe.
We Love Fermented Foods!
We love these sour pickles, and you can bet I will be making many, many more this summer, as we are up to our ears in garden cucumbers.
For my next batch, I am going to just throw the freshly sliced cucumbers in the brine from the previous batch. Since it is already teeming with the beneficial bacteria, it will serve as a jump start for the process in the next batch.
Fermented vegetables, like these fermented pickles, can last six months or more in the refrigerator, IF you can go that long without eating them all up.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
A Few Notes And Tips:
- It is normal for the saltwater brine to get cloudy. This is a natural byproduct of vegetable fermentation and does not mean mold. For more fermented vegetable troubleshooting questions, check out THIS article.
- Take one out and try it. If it is sour enough for you, put the lid on tightly, and throw the jar in the fridge. If you would like them to get a little more sour, leave them out at room temperature to ferment a little longer.
- After you make your first batch, you can use some of the brine to make your next batch of probiotic pickles. It already contains a plethora of good bacteria, so you’ll be giving your next batch a head start.
- I like to use pink Himalayan salt. You could use sea salt or Celtic salt, but don’t use iodized table salt.
Fermented Pickles Ingredients:
Salt – Himalayan salt and sea salt are your best options. You don’t want to use iodized salt. Kosher salt may also be a good option, but it may contain anti-caking agents which you want to avoid.
Water – Preferably filtered water. City water can contain chlorine which can inhibit the good bacteria growth.
Cucumbers – Pickling varieties of cucumbers are the best choice because they contain less water and tend to stay crunchier than other types. You can use other types of cucumbers, but they may not have a great texture after fermentation.
What Type Of Pickles Should Be Used For Fermenting:
Pickling cucumbers work best due to their lower water concentration, but any cucumbers will work.
- Boston pickling cucumbers are my favorite.
- Kirby
- Bush pickle
- National pickling cucumber
- Calypso
- northern pickling
- Picklebush
- Carolina, just to name a few.
- Kirby cucumbers
Choose small to medium sized cucumbers. Small cucumbers are the best.
Salt In Fermentation:
I like to use Pink Himalayan Salt. You could use sea salt or Celtic salt, but don’t use iodized table salt.
Salt creates an environment that prevents bad bacteria from growing and allows the good bacteria, Lactobacillus, to thrive. It also helps keep the vegetables crunchy and slows down the fermentation process which helps add a lot of flavor.
Tools you may need:
Half gallon glass jar. Quart jar will also work, I just like to make big batches at a time.
Berkey Water Filter (optional)
Knife
Cutting board
How To Make Lacto-Fermented Pickles:
Making the brine
Add four tablespoons of salt to a half gallon size mason jar.
Next, bring a couple cups of filtered water to a simmer. This is going to be used to dissolve the salt.
Add the hot water to the salt and stir to combine. Fill the jar the rest of the way with filtered water and set aside to cool.
Slice Cucumbers
Add sliced cucumbers to another half gallon mason jar. I like using small, firm pickling cucumbers.
I like to slice them in approximately half-inch rounds. If they are too thin, they can get soggy, and who likes soggy pickles?
Optional Add-Ins
Now, this is the part where you could get creative and add parsley, dill, cloves of garlic, or whole black peppercorns.
Emphasis on the COULD.
As in, you don’t have to.
My kiddos love these sour brine pickles, and I just don’t want to mess a good thing up. I’m afraid they would turn their noses up at garlic parsley pickles with peppercorns, and we wouldn’t want that.
If you want to make dill pickles, add about two heads of fresh dill per half gallon or some dill seeds.
I added some parsley for the photo, but like I said, I just pulled that little sprig right back out and got on with my plain Jane pickle makin’.
After the salt water brine has cooled, add it to the jar of cucumbers, leaving at least 2 inches of headspace at the top.
Add a Weight
Add a fermentation weight to keep the sliced cucumbers under the brine. You want to make sure the cucumbers stay under the brine to prevent mold from developing.
Screw on the Lid
After the cucumbers are weighed down in the salty brine, cover the jar with a fermentation lid and place the jar ring on loosely.
Fermenting does create some natural gases that need to be released, so if you are not using a fermentation lid, don’t screw the lid on too tightly. However, do keep it covered so flies and varmints don’t decide to feast on your pickles.
You can also use these Pickle It fermenting lids, but you definitely don’t have to. The purpose of the lids is to allow gases to escape, while letting nothing else in.
I use them all the time, but they were already in use in other ferments when I was making this tutorial. You can pretty much accomplish the same thing with a loose lid.
Place in a dark place out of direct sunlight.
Allow to ferment until desired taste is reached. This can be 3-5 days if they are in a warm place, or longer depending on the environment.
FAQ:
How long does it take to ferment pickles?
It usually takes 5-7 days for the fermentation process. After five (or so) days, they will usually taste perfectly pickle-ish.
What is the salt-to-water ratio needed for fermentation?
The salt-to-water ratio is commonly between 2-5%. Somewhat depends on taste. Most recipes will call for about 2 tablespoons of salt per quart of water.
Can fermented pickles make you sick?
There is a low risk of pickles making you sick. Always make sure your tools and jars are very clean. Always check for signs of mold and toss if there is mold.
How do you keep homemade pickles crunchy?
If you want your pickles to stay really crunchy you can add a grape leaf to them. This is totally optional, but the tannins in the grape leaf help keep that crunch.
What is brine pickling?
Brine pickling is the process of preserving with salt water.
What is pickle brine made of?
Water and salt. It is that simple. You can also add other herbs and spices if desired.
Is brine the same as vinegar?
No, they are different. Brine refers to a salt-water mixture, while vinegar is an acidic liquid made from the fermentation of alcohol.
Are all pickles lacto-fermented?
No. Most store bought pickles are not lacto-fermented unless stated on the label. Due to the canning process, all the good bacteria produced during the fermenting process would be killed.
Is lacto-fermentation the same as pickling?
No, lacto-fermentation has the presence of good bacteria that ferments and helps preserve the vegetables. Whereas, pickling is the process of soaking vegetables in a mixture of vinegar, salt, and water which gives it a sour taste.
What do lacto-fermented pickles taste like?
They have a salty, tangy, and slightly acidic flavor.
Can I add other spices to fermented pickles?
Yes. Add garlic cloves, dill, mustard seeds, red pepper flakes (for some heat), bay leaves, etc.
What vegetables can you lacto-ferment?
There are lots of vegetables you can lacto-ferment like: beets, cabbage, carrots, cauliflower, cucumbers, garlic, green beans, kohlrabi, peppers, radishes, snap beans, tomatoes (we love making fermented salsa), turnips, and zucchini. I created a whole guide on how to lacto-ferment vegetables here.
How To Make Crunchy Pickles
Typically, I find that my pickles stay pretty crunchy, but if you are struggling with mushy pickles, you can add something that has tannins in it like oat leaves or grape leaves. Adding tannins is an easy way to ensure you get crunchy pickles.
Try More Delicious Fermented Recipes:
- Homemade Fermented Ketchup
- Lacto-Fermented Garlic
- How To Make Fermented Fruit
- Lacto Fermented Salsa Recipe
- Fermented Carrots Recipe
- How To Make Fermented Jalapeños
- Fermented Balsamic Blueberry Vinaigrette
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
Homemade Fermented Pickles
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!
Ingredients
- 4 medium cucumbers
- 1/2 gallon filtered water
- 4 tablespoons sea salt - Pink Himalayan Salt, sea salt or Celtic salt*
Instructions
- Add four tablespoons of salt to a half gallon size mason jar.
- Next, bring a couple cups of filtered water to a simmer.
- Add the hot water to the salt and stir to combine.
- Fill the jar the rest of the way with filtered water and set aside to cool.
- Add thick sliced cucumbers to another half gallon mason jar.
- Add in optional herbs such as fresh dill, garlic, parsley, or peppercorns. If you want to make dill pickles, add about two heads of fresh dill per half gallon.
- After the salt water brine has cooled, add it to the jar of cucumbers, leaving at least 2 inches of headspace at the top.
- Add a weight to keep the sliced cucumbers under the brine.
- 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.
- After five (or so) days, they will taste perfectly pickle-ish.
Notes
*Don’t use iodized table salt.
It is normal for the brine to get cloudy. This is a natural byproduct of vegetable fermentation and does not mean mold.
Take one out and try it. If it is sour enough for you, put the lid on tightly, and throw the jar in the fridge. If you would like them to get a little more sour, leave them out at room temperature to ferment a little longer.
After you make your first batch, you can use some of the brine to make your next batch. It already contains a plethora of good bacteria, so you’ll be giving your next batch pf probiotic pickles a head start.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 15Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3450mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
Dallas says
Thanks so much this was very helpful
Shauna says
Made these this past week. My first attempt at making fermented foods. They turned out amazing. So easy to make thank you for sharing. I do have a question, is the water supposed to be cloudy when done?
Lisa says
Yes! That does happen. I should mention that in the post. 🙂 . So glad they turned out for you!
Aliisa says
I made these and the flavor is amazing but they arent crisp. I had hoped that the inside wouldnt get mushy. Are there any tips that I can try to keep my pickles crisp?
Aspen says
I’ve read that grape or oak leaves help keep them crisp.
Stephanie says
I made these and they are terrific! Better than pickles with vinegar if you ask me! Do you store yours in the fridge in the brine? I noticed your video had no brine in one of the jars that you showed. Thanks!
Babz says
Raspberry leaves have tannins also. They keep my fermented pickles crisp.
Cara says
I’ve been adding a bay leaf and a scoop of loose-leaf black tea to my cucumber ferments and they stay surprisingly crisp…not the same as store-bought pickles if that’s what you’re used to, but quite crisp!
Sarah says
Just made a batch of these and can’t wait to try them out! I was wondering, though: is there any difference when fermenting spears as opposed to round slices?
Kathy says
Just silly questions, perhaps … could we use smaller grocery store cucumbers rather than home grown, since it’s too early here for garden produce yet? I’m concerned that the stores may source veggies that have been treated in any number of ways to cause disruption of the fermentation process? If so, will buying organic ensure that this won’t be a problem?
Thanks for this great recipe!
Lisa says
Yes you definitely can! I have been doing that all winter. 🙂
Aspen says
Would this work to make bread and butter pickles? I know most bread and butter recipes required sugar or honey so I’m curious if it would fermented properly still?
Marcie says
Can the brining water be used again for 2nd batch? Or start fresh each time? I love how simple you make things!
Lisa says
Yes it sure can! That would give the next batch a jump start in introducing probiotics. 🙂
Jen says
How long do these last in the refrigerator before going bad?
April says
My saurkraut turned out great but my pickles were beyond soggy! What did I do wrong? I chopped them fairly thick.
Ronit says
My pickles come out really bed. Can it be because I used the long cucumber From the grocery store?
Lisa says
Were they mushy? That sometimes happen if they are the big cucumbers.
Emily says
I made your pickles and your sauerkraut and they are delicious! Could I use this basic pickling method for jalapeños? Have you done that? Wondering if they would stay crunchy. We eat a lot of jalapeños and I would love to ferment them if I can. Thanks!
Lisa says
I haven’t done it with jalapenos, but this is the basic recipe to ferment any vegetables, so I’m sure it would work and be delicious.
Emily says
Wonderful! Thank you so much!
Hannah says
This comment is late after the post, hopefully I can still get an answer haha! 🙂 I have no experience in fermenting… so once the pickles are done after 5 days, do you take them out of the jar and store them in the fridge in a different container? Or just pop them in the fridge? You said you didn’t want to keep fermenting them so I just assume you have to remove them from the brine?…. or does refrigeration stop the fermentation process? I know… I’m clueless! Thank you 😀
Mishelle says
I love this super rasy recipe! In czech republic we have simillar recipe for fermented pickles, but we are adding dill and horseradish for more spicy taste. it os so yummy and everybody on village are cooking them 🙂
Amanda says
Does the weight need to be completely submerged? Or can the weight be half submerged? Every time I try this recipe, they mold! HELP! 🙂 I even use a silicone fermenting venting lid! I just want pickles and saurkraut!!!
~Amanda
Rubie says
Hi Lisa, I tried fermenting cucumbers and beans for the first time using your recipe!! Unfortunately, mold formed in most of them after 6 days…. I am baffled as to what went wrong, maybe I should have sterilized the jars to make sure they are super clean?? Maybe it was too warm in the pantry?? And last question is, there’s no retrieving now when moods form, correct? I should just toss the whole thing? Thank you for sharing your wisdom on this! Appreciate it a lot!
Nicole says
Hello! I am so excited to try this! I was wondering if one has to use filtered water. We live on a farm and have well water. It is tested and is safe. Can I just use our regular well water for this?
Lisa says
Possibly so! I still use my Berkey water filter water for ferments now that we are on well water, but I would venture to guess it would be fine.
Vicki says
I, too, want to know if you’ve tried sweet pickles. Or bread and butter.
Also, when you add fresh cucumbers to a brine you’ve already used, do you take it out of the fridge and leave on the counter for 5 days again?
Thank you for your recipes!
Jessi says
Hello!
We’ve made a few batches so far, but I feel like we’re having contamination issues.. a film develops on the top of the water that makes me think that it’s mold. Is that normal? Does that sound like contamination of some sort? We had the same thing happen with a batch of sauerkraut. One jar was fine, the other one did not taste right
Adele says
Hi!
Just wanted to clarify your instructions.
…Add four tablespoons of salt to a half gallon size mason jar.
Bring 2 cups of filtered water to a simmer.
Add sliced cucumbers to a half gallon mason jar.
After the salt water has cooled, add it to the jar.
Are we supposed to add the 4 tbsp of salt to the 2 cups that are simmering? And not in the mason jar?
Jan says
In recipe, first step says to add salt to jar. Later step says to add salted water to jar. Was the salt to be added to the water instead before simmering?
Phoebe says
My son and I made pickles today! He is two and enjoyed putting the pickles in the jar.
Sumitha says
I loved your detailed note on fermenting vegetables. Reminded me of the pickled lime, pinaple and gooseberry in my home town.
This is a small video – https://www.facebook.com/1971470749753179/posts/2841810589385853/
Herbs and pepper can be modified based on your taste buds.
Melanie King says
I actually saw this on your blog in the middle of winter and wanted to try it. Now that my cucumbers are coming on strong, I can finally try it.
Stephanie says
Can’t wait to try this. We have cucumber coming out the ears! Would love to see your mint, cucumber water recipe post. Thanks!
Olaf Jensen says
Hi and thanks for your time and effort. The shop-bought pickles are mostly too hard for my taste. Does fermenting longer soften them up? Also, what are them herbs etc floating about and where to buy them, please?
Virginia says
I made this after reading the great reviews but mine are SO salty. I used 4 tablespoons of sea salt, just as the recipe says. What would have caused this?
Brenda says
Do your fermented pickles, get a cloudy color water? Mine are only 3 days in the fermenting stage, but it looks kind of gross, a cloudy murky looking water. Do you have any suggestions as to what might be wrong, or is that normal?
Thank you any advice would be greatly appreciated.
Brenda
Emily Wadman says
Your step by step needs to be adjusted. It says add salt to the mason jars not the water then later on you say when the salt water has cooled?? I’ve already added the salt to the bottom of my mason jars and the cucumbers so there’s no retrieving it. Having someone proof read your step by step instructions will be good for the future. Love your channel!
Lisa says
Hi Emily, I read back through the instructions and I meant for the cucumbers to go in a separate mason jar, not the same one as the brine. Sorry about the confusion. I updated the instructions to make it more clear.
Lisa LaBarbera says
I couldn’t fit all the water into the jar with the cucumbers. I had about 3 cups left even after packing it down and adding a weight. Is that ok for the salt ratio? Last time I made your fermented sauerkraut I used the leftover bribe to add to the jar as it fermented bc some spilled over the top. That came out delicious!
Christine says
Hi Lisa! These are absolutely delicious!! We are thoroughly enjoying them. 🙂 My question is about the weight – once I transfer the pickles to the fridge can I take the weight out? Is it okay if some pickles are peaking out of the top of the brine?
Lisa says
Glad you enjoyed them! Yes and yes. You can remove the weight once they are in the fridge. Also, replace the fermentation lid with a regular mason jar lid.
Sarah says
I just made these for the first time. First time making pickles actually. The salt didn’t fully dissolve and not all the water fit in the jar. Will this still work if not all the salt ends up in the jar?
Lisa says
All the brine doesn’t have to fit into the jar with the cucumbers, but you do want all the salt to dissolve and a proper ratio of water to salt because the salt is what inhibits the bad bacteria from the bacteria.
Stacey Smith says
I made 2 24 oz.jars today one with dill and one without.
Nina Ivey says
Do these need to be refrigerated at any point?
Lisa says
Yes. After they have fermented you will want to stick them in the fridge.
Zirrus says
I’ve done this using kefir whey and salt and it went fine, tried it again and there are white blobs that *almost* look like mold (but don’t smell moldy) that have shown up. Do you know what’s happening and if I should be concerned?
Lisa says
Sounds like it could be kahm yeast. If so, it is harmless, but hard to say without seeing and smelling them. Are the pickles crunchy or slimy?
Maggie Sears says
So I followed the directions. But all the water won’t fit. I read a comment about that being okay, you just need to make sure the salt to water ratio is correct. So do I need four TB of salt in each half gallon jar, or can I make the brine and disperse it between jars? Thank you so much. I’m so excited to use our cucumber harvest and help our guts!
Lisa says
Yes. That is correct. You make the brine and then just fill up the jars until it is filled and covering the cucumbers. You may have brine left over that is ok.
Mary kirk says
Thank you for your tips. They where very helpful.
Good so good 👍
Debbie says
Do you have any suggestions as to how to use the spices that are left in the jar after eating the pickles? I know drinking the brine is good, but I put a goodly amount spices in mine: dill seeds, coriander, crushed red pepper, mustard seeds, black peppercorns and fennel.
Thanks so much!
S Appleton says
Question;
I want to use Himalayan salt and mine is course.
Do I use course or ground (grinder) Himalayan salt?
Once fermented and in the refrig. do I keep the weight on top to keep veg. submerged?
Lisa says
I would grind it finer because a tablespoon of course salt is much less than a tablespoon of fine salt. Remove the weight and cover with an airtight lid.