There's something special about opening a jar of homemade fermented cucumbers. They're crisp, tangy, and packed with beneficial probiotics that help support a healthy gut. Enjoy them as a snack, alongside sandwiches, or as a refreshing addition to your summer meals.
INGREDIENTS:
4 to 5 small pickling cucumbers, cut into spears
2 cups filtered water
1 tablespoon sea salt
2 cloves garlic, smashed
2 sprigs fresh dill
½ teaspoon black peppercorns
¼ teaspoon mustard seeds (optional)
Instructions:
Dissolve the sea salt in the water to create a brine.
Place the cucumber spears, garlic, dill, peppercorns, and mustard seeds (if using) into a clean wide-mouth glass jar.
Pour the brine over the cucumbers, making sure they are completely submerged.
Cover with a fermentation lid or a loosely fitted lid.
Leave the jar at room temperature for 3 to 7 days. Begin tasting around day 3. The cucumbers will become tangier as they ferment.
Once they reach your preferred flavor, transfer the jar to the refrigerator.
Storage: Refrigerated fermented cucumbers can last 2 to 3 months when kept submerged in their brine and handled with clean utensils.
💡 Pro Tip
If your kitchen is warm, fermentation will happen more quickly. Place the jar out of direct sunlight and taste daily after the third day to find your favorite level of tanginess.
🤔 Hmmm...
Not all pickles contain probiotics! Traditional fermented cucumbers are made with salt, water, and time. Most store-bought pickles are made with vinegar, which creates great flavor but usually doesn't provide the same probiotic benefits. But both are really yummy!!