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How To Make Fermented Pickles: A Probiotic Delight for Health and Flavor

When we think of pickles, the sharp tang of vinegar often comes to mind. However, there’s a whole world of pickles that don’t rely on vinegar.

Both homemade vinegar and fermented pickles have wonderful flavors of herbs, spices and tartness. However, fermented pickles contain healthy probiotics whereas vinegar pickles do not!

In this article, we’ll explore how to make old fashioned, fermented dill pickles and delve into their numerous benefits. Plus, I’ll share some creative ideas for incorporating them into your daily diet.

The Benefits of Fermented Pickles

1. Probiotic Power: Fermented pickles are rich in probiotics, which are beneficial microorganisms that support your gut health. Consuming probiotics can aid digestion, boost the immune system, and even improve mental well being.¹

2. Preservation Without Heat: Fermentation naturally preserves the pickles without the need for high-temperature processing such as canning. This means the pickles retain more of their original flavor, texture, and nutritional value. However, fermented vegetables like pickles do require cold temperatures for long term storage.

3. Taste: Fermented pickles have a unique flavor profile compared to vinegar pickles. 

4. Nutrient Retention: The fermentation process can enhance the bioavailability of certain nutrients in pickles, making them more accessible to your body.²

5. No Vinegar: For those who are sensitive to vinegar or want to avoid it for any reason, fermented pickles provide a vinegar-free alternative.

Make Fermented Pickles With Me!

Watch the video below that includes more details accompanied by a visual demonstration, step by step. Now, let’s jump into making these delicious and nutritious fermented dill pickles!

Vinegar vs. Fermented Pickles

Since the two are often confused to be the same thing, let’s clarify the key difference between vinegar pickles and fermented pickles.

Vinegar Pickles

Traditional vinegar pickles rely on an acidic vinegar-based brine for preservation and flavor. The vinegar kills any microbes that may be present. This is why vinegar pickling has been used for centuries as an effective food preservation method.

However, vinegar pickles lack what fermented pickles have…

Fermented Pickles

Fermented pickles use a saltwater brine to cultivate beneficial bacteria that will ferment the cucumbers. Over time, the fermentation process creates an environment that will preserve the food.

Additionally, the beneficial Lactobacillus bacteria responsible for the fermentation (a type of bacteria vinegar does not have), transform the nutritional value of all fermented vegetables, including pickles, in these 3 key ways:

What’s The Difference Video

If you would like an in-depth explanation of the differentiating methods between vinegar pickling & fermenting, watch my video “Pickling vs Fermenting: What’s The Difference” on YouTube. Click here. And now it’s time to delve into the recipe!

Fermented Pickle Recipe

Ingredients Needed:

Cucumbers

The best type of cucumber to use is literally called a pickling cucumber. These small, crisp cucumbers retain their firmness better than other varieties when fermented.

Coriander Seeds

Coriander seeds add a citrusy and slightly floral flavor to the fermentation. They are known for their aromatic qualities and contribute depth to the overall taste.

Spice Cloves

We’re not talking about garlic cloves, rather those little cloves categorized as a spice. Cloves bring a warm and sweet-spicy essence to the mix. They offer a hint of both sweetness and bitterness, enhancing the complexity of the fermented flavors.

Garlic

Garlic not only imparts a robust and savory taste but also contributes to the fermentation process. They offer a lot of pre-biotics that the beneficial bacteria love to feed on, enhancing the fermentation.

Dill Flowers

Dill flowers provide a delicate and herbaceous note to the mixture. Their feathery appearance adds an aesthetic touch, while their flavor complements the overall profile, imparting a hint of freshness.

• Using fresh dill weed is also wonderful so don’t feel like dill flowers are the only option.

• And if you have neither fresh dill flowers or dill weed, feel free to use a couple of tablespoons of dill seeds.

Bay Leaves

The bay leaves are a source of tannins. Tannins help the cucumber retain firmness during fermentation.

Salt Water Brine

Salt and water are a crucial element in the fermentation process. When combined they are called brine.

Although the salt adds flavor, the brine’s main function is to regulate the fermentation by inhibiting the growth of harmful bacteria. 

A Note About Salt

Avoid using a salt that contains anti-caking additives because they can interfere with the fermentation process. To know if your salt contains them, read the ingredients on the salt package. Any salt will work with fermentation so long as the ingredients read salt and only salt.

Step by Step Instructions

Step 1: Prepare the Brine

Add the salt to the water and mix thoroughly. Ensure your salt has no additives since they can sometimes interfere with fermentation. Set aside for later.

Step 2: Prep the Cucumbers

Cut off the end with the flower blossom because it can make the pickles soft due to an enzyme it contains. Decide if you want to ferment whole cucumbers spears or slices. 

Whole cucumbers will retain their firmness better than spears and slices. Using small pickling cucumbers or whole baby cucumbers work best. You can use other cucumber varieties, but they may not turn out as spectacular as pickling cucumbers.

Step 3: Prepare the Jar

Wash the jar with hot soapy water. Sterilization is not required.

Step 4: Load the Ingredients

If using whole baby cucumbers or spears, tilt the jar on it’s side because it makes loading the cucumbers easier.

• Add some of the coriander seeds, spice cloves, fresh dill and garlic (sliced or whole) to the bottom to the jar.
• As you load the jar with the cucumbers, tightly pack the pickle spears or whole cucumbers into the jar.  The tighter the pack, the better.
• Intermittently add more of the coriander, spice cloves, dill and garlic between the cucumbers.
• Once the jar is packed tight & full, wedge the remaining garlic, dill and bay leaves in between the cucumbers.
• Leave about a 2 inch (5 cm) headspace after packing the cucumbers so that there is room for the upcoming fermentation weight. 

Step 5: Add the Brine

Pour the prepared brine over the cucumbers until they are completely submerged.

Step 6: Add the Fermentation Weight

Place a glass fermentation weight on top of the cucumbers to prevent them from floating during the fermentation process. Make sure the weight is fully submerged beneath the brine. If not, add a little extra brine until it is.

The cucumbers may seem wedged tightly for now, but the cucumbers will loosen and float up during the fermentation process so they need a weight!

Step 7: Cover

Place a loose lid on the jar. So long as the lid is loose, the fermentation gasses will be able to escape and you will not need to burp the jar.

PS: In some of my older videos I would use a coffee filter & rubber band as a cover. But these days, I no longer use that method since I noticed surface funk was more apt to develop with that kind of cover. Today I recommend using a regular lid or a specialty fermenting lid.

Step 8: Fermentation Time

Allow the pickles to ferment on the countertop at room temperature for 5 to 8 days.

Notes About The Fermenting Weight

When fermenting foods it’s essential that the food remains submerged beneath the brine. These are the glass fermentation weights I recommend and personally use. They are lead free and heavier than other glass fermenting weights I have used in the past.

If you do not have glass fermenting weights, watch my YouTube video on DIY Fermentation Weight Ideas.

Monitoring the Fermentation Process

Bubbles

• Within a couple of days, bubbles will form. These are a result of CO2 gasses created by the probiotics doing their job inside the jar.

Cloudy Brine & Dull Colors

• The brine will become cloudy and the colors will shift from vibrant to dull tones. Both are normal signs of a healthy fermentation process.

Kahm Yeast

• Foods with a natural high sugar content like cucumbers tend to develop kahm yeast during the fermentation process. Although kahm yeast is unattractive, it is harmless.
• Learn more about kahm yeast in my article called, “Kahm Yeast: What Is It & What To Do About It“

PH

• On day 1 of the fermentation, the PH will be close to neutral. However, as the fermentation process commences, the probiotics will do their job and within a few days the PH will drop. This is exactly what you want to see happen!
• In regards to vegetable fermentation, a PH below 4.5 is what I call, “The Safety Zone” because bad pathogens cannot survive in an acidic environment below 4.5.
• At the end of the fermentation period, take a PH reading. A PH below 4.5 is good, but it’s even better if the PH lands between 3 and 4!

How To End The Fermentation

1. Once the fermentation period is over, take out the fermenting weight and remove any kahm yeast that may have developed.
2. If you have never removed kahm yeast, I provide a demonstration on how to do so in the video.
3. With a clean utensil, take out a pickle and bite into it!

Storage

For long term storage, secure the lid on the jar tightly and keep the pickles in the refrigerator where they will last for many months. (Do not return the fermenting weight back to the jar once placed in the fridge.)

The pickles will not last the long haul at room temperature so they will need to be moved to cold storage. The optimum cold storage temperature is between 38 & 45°F (3-8°C).

In the olden days people used root cellars as cold-storage for their fermented foods. Today most people do not have a root cellar which is why a refrigerator is needed.

Is My Fermentation Safe To Eat?

This is the #1 question from fermenting newbies and is an important topic to cover. Below are the 4 safety check points to follow to ensure your fermented food is safe to eat.

1. Sight: When you open the jar, inspect the onions for any mold. If there is none, move on to the next check point.
2. Smell: Put your nose up the the jar and take a whiff. A healthy fermentation should have a light soury-sweet smell, never foul or offensive.
3. PH: Take a PH reading with either a digital meter or paper test strips. A safe fermentation has a PH below 4.5.
4. Taste: If the above points all pass, it’s time to take a taste! The onions should taste pleasant (even delicious) and never foul or rotten.

Click here to view or print my 4-point checklist:

Creative Ways to Enjoy Fermented Pickles Daily

Now that you have your homemade fermented pickles, here are some ideas to incorporate them into your daily meals:

1. Snack Attack: Enjoy them straight from the jar as a tasty, probiotic-rich snack.

2. Sandwich and Burger Upgrade: Add fermented pickles to your sandwiches and burgers for a zesty kick.

• For double the fermentation goodness, add both fermented pickles and fermented onions!

3. Salads: Dice or slice them and toss them into your salad for extra flavor.

4. Pickle Wraps: Wrap sliced fermented pickles in deli meats or lettuce for a low-carb snack.

5. Pickled Salsa: Create a unique salsa by combining fermented pickle chunks with diced tomatoes, onions, and cilantro.  You can also add them to fermented corn salsa for an zingy mouth watering combination.

6. Fermented Pickle Juice: Don’t discard the brine! Use it as a salad dressing or marinade for meats and veggies.

7. Pickle Relish: Chop fermented pickles finely and mix them with mustard for a homemade relish.  That makes me wonder, have you every tried making fermented zucchini relish?

Summing Up…

Incorporating fermented pickles into your daily meals is a delicious way to enhance your gut health and savor their unique flavor and texture.

With their probiotic benefits and versatility, these homemade delights are a zesty addition to any diet. Enjoy the journey of making and savoring your own probiotic-rich fermented pickles!

Print Recipe

Fermented Pickles

This is an old-fashioned fermented dill pickles recipe, not a vinegar pickle recipe!

Keyword: fermented pickles, pickles, probiotic pickles

Servings: 1 Quart/Liter Jar

Author: Clean Food Living

Equipment

• 1 Quart/Liter Jar
• 1 Glass Fermentation Weight If you don't have a glass fermenting weight, watch my video on DIY alternatives provided on my website or YouTube channel.
• 1 Lid A regular lid will work. Optionally, you can use a specialty fermenting lid.

Ingredients

• Cucumbers (enough to fill the jar) Small pickling cucumbers are best
• 1¼ tsp Coriander Seeds whole
• 5-10 Cloves
• 2 cloves Garlic sliced
• handful Dill Flowers or Fresh Dill Weed sub with dill seeds if you don't have fresh dill available.
• 5 Bay Leaves
• 1 Rounded tbsp Fine Salt use a salt that not contain anti-caking agents.
• 1 quart water

US Customary – Metric

Instructions

Brine Note

• In the video I use a 4.25% brine. However the saltwater brine concentration in this recipe has been reduced to a 2.25% due to popular request.

  Use a salt that does not contain anti-caking agents since they can cause a fermentation to fail.

Brine Instructions

• Combine the salt & water and mix thoroughly. Set aside for later use.

Jar Instructions

• Wash the jar(s) being used in hot soapy water. Sterilization is not required.

Cucumber Notes

• Official pickling cucumbers work best, however any variety can be used.
• If the cucumbers have dirt on them then lightly rinse it off. If they are not dirty, do not rinse.

  The beneficial bacteria needed for the fermentation to take place are naturally present on the surface of the vegetable skin. If washed with produce soap or power rinsed, those good bacteria will go down the drain.
• Garden or farmer's market cucumbers work best. Store bought cucumbers, even organic, are power washed before they are placed on the store shelf. Since most (if not all) of the beneficial bacteria have been washed away, most likely the fermentation will fail.

  Garden or famer's market cucs have not been washed which is why they will successfully ferment.

  TIP: If buying the cucumbers from a farmer's market, ask the farmer if they have been washed beforehand. 99% of the time they say no, but it doesn't hurt to confirm!

Ingredient Instructions

• Add the coriander seeds, cloves, some of the fresh dill and garlic slices to the bottom of the jar.

  NOTE: If using dill seeds instead of fresh, add all the seeds to the bottom of the jar.
• Fill the vessel tightly with the cucumbers whether they be in the form of slices, spears or whole. (Whole cucumbers will retain their firmness better than slices or spears)

  Add the bay leaves, garlic slices and some more dill between the cucumbers as you load the vessel.

  TIP: The bay leaves contain tannins which help retain the firmness of the cucumber during fermentation. Add more bay leaves for more tannins if you desire. The taste of the fermented pickle will not be adversely affected.
• Top off the jar with any remaining dill, but leave a 2-3 inch (5cm) headspace so that there is room for the weight.
• Add the fermenting weight.

  Even though the cucumbers seem tightly packed in the jar for now, come days 2 and 3 they will begin to loosen and float up. Therefore, it is imperative to use a fermentation weight. Don't skip it!
• Pour the brine over the cucumbers and weight until everything is fully submerged beneath the brine. The brine will protect the food from mold and other bad pathogens.
• Place a loose lid on the jar. If the lid is kept loose, the fermentation gasses will be able to escape without needing to burp the jar.
• Leave on the counter out of direct sunlight for 5 to 8 days for the fermentation period.

  TIP: A longer fermentation period will contribute to the cucumber’s loss of firmness which is why I don't recommend longer than 8 days.

  Feel free to taste test the cucumbers daily beginning on day 5 of the fermentation period. End the fermentation when their texture & flavor taste good to you. This can be on day 5, 6, 7 or 8.

End The Fermentation

• Once the fermentation period is over, with clean hands take out the fermenting weight.

  Remove any kahm yeast that may have developed. Watch the video to see how to do this because I provide a visual demonstration.

  Note: Although kahm yeast is unattractive atop a fermentation, it is harmless.

Storage

• For long term storage, there is no need to return the weight to the jar. Secure the lid on the jar tightly and keep the pickles in the refrigerator where they will last for many months.

  NOTE: Fermentations require cold storage to last long term. In the olden days root cellars were used, but most people do not have these in modern times. That is why a refrigerator is needed.

Video

Notes

NOTES #1

1. If making a quantity larger than a quart/liter jar, see instructions below on how to adjust the ingredient measurements.
2. Tannins help fermenting cucumbers remain firm.  Tannins can be found naturally present in bay leaves, grape leaves, oak leaves and black & green tea.  I have found 5+ bay leaves or 4-5 grape leaves per quart/liter to be quite effective.  Black & green tea changes the flavor of the pickles and in my opinion, does not work as well as the bay & grape leaves.  I have not personally experimented with oak leaves, but have heard some people swear by them.
3. For visual & detailed instructions including how to remove kahm yeast, please watch the video.

NOTE #2

1. Scroll upward to the recipe above
2. Under the recipe heading, hover over the numeric value next to the jar size

3. A slider will appear. Using the mouse cursor, adjust the slider to the quantity needed

How To Adjust The Recipe Measurements Based on Jar Size

1. Scroll upward to the recipe above
2. Under the recipe heading, hover over the numeric value next to the jar size

3. A slider will appear. Using the mouse cursor, adjust the slider to the quantity needed

4. The recipe measurements will adjust accordingly. Select which measurement unit you want to use.

• 1 pint (250ml) = 1/2 quart or liter jar. This is the only measurement the slider will not do. Simply halve the default 1 quart/liter jar measurements
• 1/2 gallon (2L) = 2 quart or 1.9 liters
• 1 gallon (4L) = 4 quart or 3.8 liters

Citations

1. MediLexicon International. (n.d.). Are pickles good for you? benefits of fermented foods. Medical News Today. https://www.medicalnewstoday.com/articles/325124
2. Samtiya, M., Aluko, R. E., Puniya, A. K., & Dhewa, T. (2021, April 20). Enhancing micronutrients bioavailability through fermentation of plant-based foods: A concise review. MDPI. https://www.mdpi.com/2311-5637/7/2/63
3. Thompson, H. O., Önning, G., Holmgren, K., Strandler, H. S., & Hultberg, M. (2020, June). Fermentation of cauliflower and white beans with lactobacillus plantarum – impact on levels of riboflavin, folate, vitamin B12, and amino acid composition. Plant foods for human nutrition (Dordrecht, Netherlands). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7266841/#:~:text=However%2C%20lactic%20acid%20fermentation%20is,has%20been%20reported%20%5B6%5D.
4. BSc, A. A. (2023, August 18). How to reduce antinutrients in foods. Healthline. https://www.healthline.com/nutrition/how-to-reduce-antinutrients#:~:text=Combining%20many%20methods%20can%20reduce,phytate%20almost%20completely%20(%2040%20).

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