Lacto-Fermented Cucumbers (Probiotic Pickles)
Unlike vinegar pickles, lacto-fermented cucumbers rely on natural bacteria to create that signature sour tang . Plus it creates beneficial probiotics for gut health. It's a simple, no-cook process that's been used for generations to make crunchy, flavorful pickles at home.
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Servings: 8
Calories: 18kcal
Ingredients
- 6-10 Pickling Cucumbers (I've also made them with successfully Persian Cucumbers)
- 1 Bunch Fresh Dill
- 1/2 tablespoon whole black peppercorns
- 1 teaspoon pink peppercorns optional
- Filtered or dechlorinated water
- Non-iodized sea salt (to make a 3% salt brine)
Instructions
- Prepare the cucumbers. Wash the cucumbers well and trim about ⅛ inch off the blossom end (the end opposite the stem). This helps keep the pickles nice and crisp.
- Pack the jar. Add the dill, black peppercorns, and any optional add-ins like jalapeño or ginger to a clean, sterilized jar. Pack the cucumbers in tightly, leaving about 1 inch of headspace at the top.
- Measure the water. Add the jar with cucumbers to the scale and zero out the scale. Add water until covered and measure the weight in grams. Mulltiply this number by 0.03 (3%) to determine how much salt is needed. Add the measure salt into the jar, seal tightly and gently shake to dissolve the salt. No kitchen scale? Simply use 1 tablespoon of non-iodized salt for every 2 cups of water. Repeat this step until the cucumbers are compltely submerged in the salt brine.
- Keep everything submerged. Make sure the cucumbers are completely covered by the brine. Place a fermentation weight on top if needed to keep them below the surface.
- Ferment. Loosely cover the jar or use a fermentation lid and let it sit at room temperature (68–75°F / 20–24°C), away from direct sunlight, for 3–6 days. If using a regular lid, burp the jar once a day to release any built-up pressure. (burping the jar= opening the jar for 30-60 seconds to release the built up gas, then releasing the jar)
- Taste and refrigerate. Begin tasting around day 3. My personal sweet spot is day 4, when the pickles are perfectly crunchy with just the right amount of tang. Once they've reached your preferred flavor, seal the jar with a regular lid and transfer it to the refrigerator.
Video
Notes
No Kitchen Scale? Simply mix 1 tablespoon salt with 2 cups filtered water to make your brine. (repeat to make enough brine to fully cover the ingredients)
Store your fermented pickles in the refrigerator for up to 2–3 months. They'll continue to slowly develop flavor over time, becoming tangier the longer they sit.
Tips for the Best Fermented Pickles
- Always keep the cucumbers fully submerged beneath the brine to prevent mold.
- Use filtered or dechlorinated water, since chlorine can interfere with fermentation.
- Fermentation happens faster in warmer kitchens and slower in cooler temperatures.
- My favorite flavor develops after about 4 days, when the pickles are still extra crisp.
Nutrition
Serving: 2g | Calories: 18kcal | Protein: 1g | Fiber: 1g | Sugar: 2g | Calcium: 20mg | Iron: 1mg