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By Katja Heino 54 Comments
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Easy Fermented Cucumbers (Homemade Pickles)

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half gallon mason jar with homemade pickles

Make your own zesty fermented cucumbers (homemade pickles) in just a few easy steps. A quick and easy way to get more fermented foods into your diet.

This recipe is an oldie but goodie.  I originally posted it in January of 2013 and am sharing it again with updated photos.

So we all know that fermented foods are good for us.  And homemade pickles are the BEST.  Making them at home ensures that you are actually getting the beneficial probiotics of fermented foods. Store-bought pickles are usually brined in vinegar and pasteurized, killing any beneficial organisms.  

I keep this recipe pretty simple.  My family prefers plain old pickles, but you could add anything that sounds good, like garlic, hot peppers, or other spices.

These fermented cucumbers will turn out crunchy and zesty. And they will keep for weeks in the fridge. Who doesn’t love a good pickle?  There really  is something satisfying about making your own healing foods. 

A 1999 study published in the LANCET, the world’s leading general medical journal, found a decrease in asthma, skin problems, and auto-immune disorders in Swedish children from the consumption of lacto-fermented foods.

Lacto-fermented means that the starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria present on the surface of all living things. The “lacto” portion of the term refers to a specific species of bacteria, namely Lactobacillus.

Lactic acid is a natural preservative that inhibits putrefying bacteria.   All you have to do is to add SALT.  Bacteria that could be harmful to us can’t tolerate much salt, but there are healthy bacteria that can.  Lacto-fermentation wipes out the bad guys , then lets the good guys get to work . The product is a living food, full of enzymes and probiotics.

Benefits of fermented foods:

  • Fermented foods improve digestion.
  • Fermented foods restore the proper balance of bacteria in the gut.
  • Fermenting foods actually increase the vitamin content of the food.
  • Eating fermented foods helps us absorb nutrients more efficiently.
  • Fermenting foods helps preserve our food for longer periods of time.
  • Fermenting foods is inexpensive.

What equipment do I use for fermentation?

For shorter fermentations like this one, I like to use air-tight lids that fit wide mouth mason jars  .  They are super easy to use and work great.

You’ll want to add a weight on top of your fermenting foods so they stay below the brine.  I use glass fermentation weights made specifically for that purpose.  I know some folks get creative and use rocks or other clean/sterile items.

How much salt do I need for this recipe?

Cucumbers prefer a 3.5% brine in order to ferment properly, which is about two tablespoon of salt in one quart of water.  If you are a fermentation nerd like me, a 3.5% brine is exactly 33 grams of salt in a quart of water. I use a food scale like THIS to measure my salt.  But don’t worry, if you don’t have a scale, one tablespoons of salt in one quart of water is close enough. 

How long do fermented cucumbers take?

There are many factors that affect the rate at which foods ferment, including temperature.  The ideal temperature for vegetables ferments is 68′ to 72′ F. Homemade pickles will ferment slower in cooler weather and faster in warmer weather.  

The other factor to consider is personal taste.  Fermented cucumbers will get zestier as they ferment.  I check them after about 48 hours to see how they taste.  Mine take anywhere from 2 and 1/2 days to 4 days to be perfect, depending on the time of year and what type of cucumbers I use. 

Tricks for getting crunchy pickles:

Fresh…freshly-picked cucumbers are ideal.  If you grow them yourself, make them the day you pick them.  If you are buying them, try to get them from a local farmer’s market so they are as fresh as possible. At your local grocery store, look for local, firm cucumbers.

Pickling cucumbers… yield the crunchiest pickles that I have made, but i don’t always have access to them.  I usually use regular old cucumber because that’s what I have.

Cold… soak cucumbers in an ice water bath for a couple hours. Submerging cucumbers in an icy bowl of water in the fridge will help them firm up/stay firm. 

Trim the end… Cut off the blossom end of cucumber- the opposite end of where it was attached to the vine. The blossom-end of a cucumber is said to contain enzymes which can cause mushy pickles. 

close up of a jar of homemade pickles

Want to know more about fermented foods?

Fermented Foods 101

9 Tips for Successful Fermentation

85 Ways to Eat More Fermented Foods

three cucumbers and garlic on kitchen counter
large mason jar with sliced cucumbers
large mason jar with homemade pickles in brine
large mason jar wrapped in black towel
cucumber slice and pickle on a plate

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Easy Fermented Cucumbers (Homemade Pickles)

★★★★ 3.3 from 3 reviews
  • Author: Katja Heino
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Description

Make your own zesty fermented cucumbers (homemade pickles) with just a few simple steps. A quick and easy way to get more fermented foods into your diet.


Ingredients

Scale
  • 2  tbsp sea salt 
  • 1 quart of filtered water (chlorine free)
  • 3 large cucumbers

OPTIONAL ADD INS

  • 1/2 onion, sliced into thin rounds
  • 2 tbsp fresh dill, finely chopped or 1/2 tsp dried dill
  • 2–3 peeled and smashed cloves of garlic
  • one bay leaf
  • 4–5 black peppercorns
  • 2–3 small hot peppers

Instructions

  1. Make a brine with 2 tablespoons salt and one quart of good quality water.
  2. Cut cucumbers into 1/2 inch slices (if you slice them too thin, they may get soggy.)
  3. Place cucumbers and any optional add ins that you desire into a 1/2 gallon mason jar.
  4. Pour brine over top to cover cucumbers. Add a weight to keep the sliced cucumbers under the brine.
  5. Place an airlock lid onto mason jar, wrap jar with kitchen towel to block out light, and place on kitchen counter for 2-5 days (depending on your taste preference) then refrigerate. **
  6. ENJOY!!!

Notes

I prefer to use airlock lids for fermentation to ensure that the fermentation remains anaerobic (no air gets in and no mold spores or other airborne microbes get in.) But if you do not have one, you can place any mason jar lid on it lightly (meaning don’t screw it on completely) so that air bubbles can escape as the pickles ferment. 

You’ll want to add a weight on top of your cucumbers so they stay below the brine.  I use glass fermentation weights made specifically for that purpose.  I know some folks get creative and use rocks or other clean/sterile items. 

Fermentation is affected my many factors, including temperature.  These fermented cucumbers can take anywhere from 2-5 days to be perfectly sour, depending on the time of year and temperature.  I would taste them after 48 hours and go from there.  Everyone has a different taste preference. 

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half gallon mason jar full of homemade pickles

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Filed Under: Fermented Foods, Healthy Snacks Tagged With: belly, condiments, fermented cucumbers, fermented food, fermented foods, pickles

Reader Interactions

Comments

  1. Jessica says

    June 13, 2013 at 8:46 pm

    I have never tried fermenting foods on my own but want to introduce more of this into our diet. 3 q’s – what exactly does loosely covered mean ie not a lif screwed tightly on just covering the opening so nothing falls in? Once refrigerated, how long will they be good for? I buy organic sauerkraut – does this count as fermented veg? Thank you!!

    Reply
    • Katja says

      June 15, 2013 at 3:41 am

      By loosely covered I mean that I place the lid on without screwing it on. You don’t want anything to fall into it but you don’t want a tight seal as fermentation creates bubbles and could explode from pressure. Once refrigerated, my pickles have lasted up to 3 months. They may go longer but we always eat them up before that. As far as organic kraut goes, as long as it is “raw” it still contains live bacteria. If it has been heat treated to can or jar it, the beneficial organism are no longer living. Hope that helps. Making your own pickles is a good intro to making your own fermented foods. I’d love to hear how it goes.

      Reply
  2. stacey says

    August 22, 2013 at 1:58 pm

    Hi-
    Do you recommend any special type of cooking pots for making bone broth?

    Size, brand?

    Thank you~

    Reply
    • Katja says

      August 23, 2013 at 6:25 am

      You will want to use a large pot as it’s good to make a large batch of broth since it takes so long to make it. Freeze what you do not use right away. I make mine in a crock pot. I use a Hamilton Beach because it is a brand that is definitely lead free. The safest cookware to use is enamel coated cast iron or steel. Le Creuset is the best but expensive. Check out this post on cookware—-> http://butterbeliever.com/guide-for-choosing-healthy-safe-cookware/

      Reply
  3. Terri says

    August 31, 2013 at 6:53 pm

    I will be making this for the first time and do not have the 2-3 T. of fermented juice. What should I do?

    Reply
    • Katja says

      September 1, 2013 at 10:36 pm

      No worries. Just use plain old unrefined sea salt. It will work just fine. 🙂

      Reply
  4. April says

    April 28, 2014 at 4:11 pm

    I’ve never had fermented foods of any kind, but had read a lot about how good they are for you. So, this was my first attempt. I made them last Friday and enjoyed a huge helping with dinner tonight (Monday.) They are SO delicious! I absolutely love them and will definitely make them over and over this summer with our organic cucumbers from the garden. Thanks for posting this! I’m off to explore your site and see what other goodies you have to offer.

    Reply
    • Katja says

      April 29, 2014 at 11:01 am

      April-
      Yay! Isn’t it fun to make your own ferments? Once you get the hang of it, you are going to want to make more recipes. Have fun! Thanks for coming by!

      Reply
  5. kathy says

    August 25, 2014 at 7:53 am

    I have been making pickles for a week. had some juice left over so I put it in a small jar and threw some cukes it there. totally forgot about it. its been sitting out for about 5 days. opened it, just in time . there was very active bubbling and this white foam on top. are these safe to eat? have never fermented anything and guess I stumbled on it by accident but after reading about how good it is for you id like to try.

    Reply
    • Katja says

      August 29, 2014 at 3:17 pm

      It’s hard to say without seeing them. Fermented foods will have a bit of bubbly activity. Totally normal. White dry residue is not. Just smell it. Or taste just a titch. Your mouth should tell you if it is spoiled or not. Also, if it is slimy, throw it out. If in doubt, throw it out. But keep trying. Your belly will thank you!

      Reply
  6. Kelsie says

    September 17, 2014 at 8:07 pm

    I made these pickles two days ago and I tried one tonight and it’s really salty. I was wondering about how large your glass jar was and how much filtered water should I use?

    Reply
    • Katja says

      September 19, 2014 at 10:16 am

      I use a 1/2 gallon mason jar and I fill it up almost to the top with water, so all of the cucumbers are covered.

      Reply
      • Kelsie says

        September 20, 2014 at 5:31 am

        Great, thanks! After the 3 days, I tried the pickles and they had a little crisp to them. Once I refrigerated them, they turned mushy. Is that normal?

        Reply
        • Katja says

          September 25, 2014 at 9:59 am

          Hi, there! My pickles have never gotten mushy. They tend to be crisp. I wonder if it either fermented too much OR there was some other bacteria introduced into the jar? Did you use a very clean jar?

          Reply
        • Jodi says

          June 30, 2018 at 5:46 am

          Put fresh grape leaves or horseradish leaves in with the cucumbers. The tannin in the grapes leaves prevent the cell walls from breaking down and the cucumber will stay crisp.

          Reply
          • Katja Heino says

            July 2, 2018 at 7:38 am

            Thank you for that tip!! 🙂

          • T. Smith says

            August 16, 2019 at 5:23 pm

            A tea bag works for more tannen. I use a green tea with Jasmine.

            ★

          • Katja Heino says

            September 4, 2019 at 1:15 pm

            I’ve heard that but have yet to try it. Thank you.

  7. Julie says

    November 9, 2014 at 11:31 pm

    Hi!
    I made these on Friday night it is now Sunday night. It is my first time fermenting. The water is cloudy, there is lots of fizz and when I tried one it was very salty and sour, but not like pickles.
    Did I do something wrong??
    Thanks for your time!

    Reply
    • Katja says

      November 13, 2014 at 11:02 am

      Hi, Julie! The water should not be cloudy. It should be clear. I am wondering if your jar was not clean? Maybe got something else growing in it. I clean my jars very well. Fermentation is a learning experience. And sometimes my batches just don’t turn out and I never figure out why. Here’s some more recipes—> https://www.savorylotus.com/85-ways-eat-fermented-foods/

      Reply
      • Jennifer Free Forehand says

        July 21, 2021 at 10:05 am

        Mine are usually cloudy if I have to use regular salt (non-iodized.) Many people consider cloudiness to be a good sign of fermentation.

        ★★★★★

        Reply
  8. klab says

    June 24, 2015 at 9:47 pm

    Fermented vegetables DO get cloudy liquid. If not the veggies have not fermented and will simply taste salty instead of tangy. I’m sorry but a few days is not enough time to properly ferment vegetables where they produce healthy probiotics and actually taste good.

    Reply
    • Katja says

      June 25, 2015 at 10:34 am

      Hi, there! There are some ferments that are ready quickly. Fermented cucumbers and fermented shredded carrots do ferment enough in just a few days. This is a time-honored way of preparing these foods.

      Reply
  9. Joyce Jenkins says

    June 12, 2017 at 7:28 am

    Thanks for sharing this. Mine turned out very good but was too salty. We try to eat low salt for health reasons. After making this I read the book Fresh and Fermented. They say to make your brine by using 1cup filtered water and 1 1/4 teaspoon of sea salt. I wonder if you meant the salt amount here to be 2 1/2 teaspoons? That is what I will try with my next batch.

    ★★★★

    Reply
  10. Donna Norris says

    July 18, 2017 at 6:36 pm

    Can you replace dill with something else?

    Reply
    • Katja Heino says

      July 24, 2017 at 11:44 am

      You can just leave it out. Or maybe try caraway.

      Reply
  11. Kazuko says

    August 22, 2017 at 1:01 pm

    i made a larger jar of fermented radishes and cucumbers. It was excellent. We have eaten most of them. May I add more veggies to the jar?

    Reply
    • Katja Heino says

      September 3, 2017 at 11:10 pm

      I always start over. I have not tried using the same brine again.

      Reply
  12. Laura says

    August 1, 2018 at 5:42 pm

    Love these! Delicious, nutritious, and SO EASY to prepare. Just make sure to put some sort of weight on top of the water to keep cucs below the water line. I ferment regularly but still haven’t bothered to buy a special fermenting weight; I just follow a tip I read somewhere to simply fill a small ziploc bag partway full, close it, n gently set it on top of water. This pushes solids down so they won’t mold, yet it’s ligjt enough for fermentation bubbles to escape around it. I try to avoid plastic in my life, but have yet to find some flat stones of a good size to boil and then use instead. Enjoy!

    Reply
    • Ken says

      October 6, 2022 at 8:47 pm

      Marbles are a good thing to use. It is a bad day when you loose your marbles because then you can’t make pickles 🙂

      Reply
  13. Rio says

    December 12, 2018 at 9:07 pm

    Is the dill optional? Can you make it without dill?

    Reply
    • Katja Heino says

      December 17, 2018 at 8:49 pm

      Yes, totally optional.

      Reply
  14. Edward Melinn says

    July 12, 2020 at 10:37 am

    When soaking cucumbers in ice water in the refrigerator, do soak them whole or sliced?

    Reply
    • Katja Heino says

      July 23, 2020 at 11:26 am

      You soak them whole.

      Reply
  15. Barbara Dega says

    July 21, 2020 at 7:17 am

    I made these the other day and they are awesome!! I’ve been sipping the pickle juice…love the flavor and health benefits!!

    Reply
    • Katja Heino says

      July 23, 2020 at 11:22 am

      We like sipping the pickle juice too. 🙂

      Reply
  16. Ronni Council says

    August 13, 2020 at 5:55 am

    How long do they keto in fridge after fermentation?

    Reply
    • Katja Heino says

      August 20, 2020 at 1:29 pm

      It is said that fermented foods can last up to a year in the fridge. We eat our up in a month or 2.

      Reply
  17. Aerika says

    September 1, 2020 at 6:35 am

    Will leaving it at 77-86° be safe for fermenting still? I live in a tropical country and it’s almost always really hot and humid here

    Reply
    • Katja Heino says

      September 3, 2020 at 2:22 pm

      The ideal temperature for fermenting is between 55-75 degrees Fahrenheit. Aiming for 65 deg F with a temperature fluctuation of no more than 5 degrees in either direction ensure a nice even fermentation. At the lower temperatures, the fermentation process becomes slower, and the retains retains more of a crunch. Here’s some info on fermenting in hot weather —> https://www.fermentedfoodlab.com/tips-for-fermenting-in-hot-weather/ Hope that helps.

      Reply
  18. Vin says

    May 6, 2021 at 1:24 pm

    Dear Kajta,
    I would like to ask , after 3 or 4 days of salt fermentation, can I add vinegar into the bottle and let it continue ferment for couple of days . What do you think? Can I add vinegar and sugar together ? So it will taste sour and sweet and salty .
    Cause I really like the sour taste . Pls advice

    Reply
    • Katja Heino says

      May 10, 2021 at 12:38 pm

      I have never added vinegar to my ferments. You can read more about it here —-> https://homekitchentalk.com/does-vinegar-stop-fermentation/ Hope that helps. 🙂

      Reply
  19. Samantha Tisdale says

    July 10, 2021 at 5:12 pm

    I just tried the recipe. Thank you, thank you! I miss eating pickles, and for that matter, anything with loads of vinegar. Today is day two. I tested one of my jars, and I am completely satisfied ?.

    Reply
  20. bob radabaugh says

    July 20, 2021 at 9:33 am

    hi use your fermentation for pickles love them have a batch going now i did not have any peppers so put some jarred store bought one in the batch not a lot was wondering if my batch will still ferment thanks

    Reply
    • Katja Heino says

      August 8, 2021 at 5:53 am

      Hello. Sorry for the late response. I have been moving across the country with my family so working has been hard. It wasn’t clear what type of peppers you put in. Jarred hot peppers?

      Reply
  21. Florence says

    August 20, 2021 at 7:47 pm

    I have Himalayan sea salt, regular salt and Kosher salt…which will work best?

    Reply
    • Katja Heino says

      August 23, 2021 at 4:26 am

      I use real salt by Redmond, which is a sea salt. Himalayan salt is rich in minerals so would also work. I know folks use kosher salt as well. I wouldn’t use regular table salt.

      Reply
  22. Jamshid says

    September 7, 2021 at 9:22 pm

    DO YOU RECOMMEND TO USE VINEGAR?

    Reply
    • Katja Heino says

      September 8, 2021 at 7:01 am

      No, I do not.

      Reply
  23. Liz says

    January 27, 2022 at 7:00 am

    Once you refrigerate, does it matter if the pickles float to the top? Just want to make sure they won’t go bad haha.L

    Reply
    • Katja Heino says

      January 31, 2022 at 4:44 am

      Once in fridge, that’s OK. 🙂

      Reply

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