I made these easy fermented brined pickles out of necessity, as I didn’t have any for my first summer party. While I love pickles, sometimes I spend more time preserving other foods, so I tend to forget about them. This recipe, though, saved my life and was a total hit.
Easy Fermented Brined Pickles Are The New Food To Try This Summer
Here’s all you need to know!
If you have never fermented pickles, this is a very straightforward recipe and a somewhat easy process. However, I suggest that you familiarize yourself with fermentation because it is a long process that takes patience and time.
To make these easy fermented brined pickles, I used small Persian cucumbers, but you can use medium-sized cucumbers as well.
You can also add some seasoning, which I switch up every once in a while for new flavors. I suggest you try crushed garlic, dill sprigs, mustard seeds, black peppercorns, or hot pepper flakes.
As for the time, I love seeing the fermentation process happen, as it is something that truly gives food unique colors, aromas, and flavors. I allowed my pickles to ferment for about a week, at which point I tried them to see if the taste was what I wanted.
However, you can always keep your pickles fermenting longer. Some people prefer to leave them for 3 weeks. But I always think it’s best to try them every 3 days or so, this way you’ll know exactly when they are ready.
The cool thing about making these pickles is that they last for a very long time! I made mine at the beginning of the summer and I’m sure they’ll be good until the end of fall. Most of the time, these fermented pickles last up to 6 months when stored in the refrigerator.
Don’t wait any longer to try these easy fermented brined pickles; your family will be asking for them daily! For other great recipe ideas, check these out.
Easy Fermented Brined Pickles
3 cups (720 ml) non-chlorinated water
1 1/2 tbsp pickling salt
1 lb (450 g) medium-sized kirby cucumbers
- Optional spices:
2 garlic cloves, crushed
1 tsp chili pepper flakes
1 cup (128 g) dill sprigs
2 tsp mustard seeds
1 tsp black peppercorns
- To make additional brine:
Dissolve 1 tsp of pickling salt in a half-cup (120 ml) of water
- Dissolve 1 1/2 tbsp of salt with 3 cups (720 ml) of water to create brine. Set aside.
- Wash and cut cucumbers lengthwise into quarters or halves.
- Place cucumbers in jars, along with any optional spices. If necessary, slice off top ends of cucumbers to make sure you have a 2-inch headspace.
- Add additional brine to submerge cucumber by 1-inch.
- Apply spring and lid, then cover with a cloth.
- Store in a cool place (68-72 F or 20-22 C) in your kitchen or pantry.
- Check daily to make sure cucumbers are covered in brine. You’ll notice bubbles on top of the brine after 24 hours.
- Ferment for a week then taste if the flavor is alright.
- If you prefer a stronger flavor, ferment for up to 2 more weeks, tasting every 3 days to see if flavor has developed.
- Once you reach the desired flavor, remove spring and add more brine to cover the vegetable by 1 inch.
- Wipe jar rim then replace lid with canning lid.
- Refrigerate for up to 6 months.