Easy Fermented Cucumber Pickles
A crunchy, probiotic-rich snack you can make in just minutes
Pickling cucumbers are one of the joys of summer—but instead of vinegar and canning, this old-fashioned fermentation method uses salt and time to create naturally probiotic pickles that support your gut health.
They’re fizzy, tangy, and alive. Just the way your body likes it.
Hint: Use the freshest cucumbers you can. The sooner you get them into the brine, the better the flavor and crunch.
Ingredients (per quart-sized jar)
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3–4 small to medium pickling cucumbers, sliced into ¼-inch rounds
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1 bunch fresh dill
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1–2 cloves garlic, peeled
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1 tablespoon sea salt
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1 tablespoon mustard seeds or 1–2 tablespoons pickling spice mix (optional)
Instructions
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Place a small handful of dill in the bottom of your clean jar.
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Pack cucumber slices tightly into the jar, leaving about 1 inch of space at the top.
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Tuck garlic and spices into the spaces between the cucumbers.
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Add the sea salt and fill the jar with filtered water until the cucumbers are fully submerged. Stir or shake gently to dissolve the salt.
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Loosely cover the jar with a lid or cloth and leave it on your counter at room temperature.
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After 2–3 days, check for flavor—when the bright green color fades and the taste is pleasantly tangy, they’re ready!
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Once you’re happy with the flavor, transfer to the fridge to slow fermentation. Pickles will keep for several weeks.
Recipe Notes
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For extra crunch, add 1–2 tannin-rich leaves to each jar—grape, raspberry, or oak leaves work great.
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Don’t have pickling spice? Mix up your own with a ¼–½ teaspoon of the following:
black peppercorns, coriander seeds, mustard seeds, red pepper flakes, allspice berries, juniper berries, whole cloves, and a pinch of ground ginger. -
No need to be exact—and don’t be afraid to experiment. A cinnamon stick or dried chili can add a fun twist!
