Easy Fermented Pickles

Step 1

Make a brine by adding the sea salt to the water and stirring to combine. Stir until the salt dissolves into the water.

Step 2

Add 2 of the leaves to the bottom of the clean glass jar.

Step 3

Add half of the garlic, half of the dill, half of the peppercorns, half of the mustard seeds, and half the red pepper flakes (if using), to the bottom of the jar.

Step 4

Add half of the cucumbers to the jar. I like to pack them in nicely but not so tightly that they are going to bruise each other.

Step 5

Add 2 leaves on top of the cucumbers.

Step 6

Add the second half of the garlic, dill, peppercorns, mustard seeds, and red pepper flakes (if using) to the 1/2 gallon jar.

Step 7

Add the remaining half of the cucumbers to the 1/2 gallon jar.

Step 8

Fill the jar with brine so that it covers the cucumbers and comes about an inch from the top of the jar.

Step 9

Add the last leaf to the top of the jar and press it down and around the cucumbers so that it helps to cover them in the brine.

Step 10

Wash your stone well and place it on top of the leaf. The purpose is to help weigh down the cucumbers and leaf so that all of the cucumbers, leaf, and rock are kept under the brine. You can also use a brining cap for your jar. I have a Kraut Source lid and love it. If you use a rock make sure that it is fully submersed or it will grow mold.

Step 11

If you are using a stone, cover the top of the jar with a cloth and screw or tie something around the cloth (like a canning ring or a rubber band) to keep the cloth in place. This will help to prevent flies and dust from getting in your pickles.

Step 12

Place the prepared cucumbers in an out-of-the-way place, out of direct light.

Step 13

After a few days the brine will get a little cloudy and you’ll see a few bubbles starting to form on or around things in the jar. This is a great sign that the cucumbers are turning into pickles.

Step 14

Taste your pickles after 5-10 days. If you’d like them more sour continue letting them sit for up to 4 weeks, tasting as you go along, until desired sourness is achieved. Once the pickles taste to your liking place them covered in your fridge or in cold storage for long term storage. They can stay in your fridge for up to a year.