A few weeks ago, we got 18 cucumbers in our CSA. Yes, you heard me correctly. I’m not kitchen you. While I love the crunchy, watery vegetable, there’s just only so much cuke a girl can take, amiright?? So what’s a girl to do? Make Easy Fermented Pickles of course!
Fermented? Like wine? Well… Sure. Actually, yeah!
Fermenting can sound like a scary word for some. Take kombucha, the fermented tea that might be more aptly named “Hippie Tonic with Baby Sea Monkies.” And although those floating, live cultures freak some folks out, they are pretty amazing.
Live cultures are more frequently referred to as probiotics. Probiotics are great for the gut as they encourage digestion and can help eliminate bad bacteria and stimulate the good [yes, there is such a thing as good gut bacteria].
A lot of people claim that a healthy, happy gut is key to a healthy, happy life. I’m not a scientist, nutritionist, or magician though, so go ahead, do your research.
Now that all the hippie-dippie talk is out of the way, let’s get down to business. These. Pickles. Taste. Great! I will admit I was so incredibly skeptical but they are salty, briny, tangy, and tart. Without a touch of vinegar! And without having to boil, seal, boil again, flip, burn, cry… I mean…
This is the completely normal buildup of cultures- don’t be freaked out! Celebrate!
All you do is mix ‘em up, let them sit on the counter, and voila! I fully credit this site with my inspiration, and if you have any questions/ want to know more about fermentation, he has some great posts!
Do yourself a favor, skip the scary canning, add some probiotics to your life, and have the best veggie burger topper/ side ever!!
All you have to do for a healthy, delicious snack is set a jar on the counter for a few weeks! Who know Fermented Pickles could be so… Easy!!
Ingredients
- 4-6 baby cucumbers
- 1-2 cloves garlic (optional)
- 1 Tbs. pickling spice (optional)
- 3-4 cups of brine (1 Tbs. salt for each 1.5 cups water)
Instructions
- Run one or two large jars through the dishwasher to sterilize.
- Add garlic and spices (if using) to the jar followed by the cucumbers. Pour the brine over the mixture until the vegetables are completely covered. It is important that no part of the vegetables stick out above the water line so do your best to push them down.
- Set the jar on a countertop out of direct sunlight for 2-4 weeks then transfer to the refrigerator. They will last many months refrigerated.
Notes
After 2 weeks, taste your pickles. If they taste good, fridge ‘em; if you want them tangier, leave the jar out longer. During the 2-week fermentation, “burp” the jar occasionally (daily) to relieve the gas pressure from the build up of lactic acid to prevent catastrophic events…
