Description
A simple and quick recipe for homemade fermented pickles that support gut health with a probiotic boost.
Ingredients
Scale
- 1 pound (450 grams) Kirby or pickling cucumbers
- 2 tablespoons (30 grams) non-iodized sea salt or kosher salt
- 4 cups (1 liter) filtered or boiled and cooled water
- A few sprigs fresh dill
- 2–3 garlic cloves, smashed
- 1 teaspoon black peppercorns
- Optional: a pinch of red pepper flakes
Instructions
- Prepare the brine by dissolving sea salt into filtered water in a clean bowl.
- Wash cucumbers thoroughly and slice off the blossom end.
- Smash garlic cloves gently to release their oils and perfume.
- Layer cucumbers, dill, smashed garlic, black peppercorns, and red pepper flakes tightly in a quart-sized glass jar.
- Pour the saltwater brine over the cucumbers until fully submerged and cover the jar.
- Leave the jar at room temperature for 3-7 days, checking daily for bubbles and scent.
- Taste after 3 days and refrigerate once desired tanginess is reached.
Notes
These pickles can be adjusted with different herbs and flavors according to your taste. Keep the jar in a cool place away from direct sunlight during fermentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiments
- Method: Fermentation
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 1g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: fermented pickles, gut health, probiotics, quick recipe, cucumber pickles