Description
Learn how to make probiotic pickles in under 5 days with this simple lacto-fermentation process. These crunchy, tangy cucumbers are loaded with beneficial bacteria that improve gut health and taste amazing.
Ingredients
Scale
- 1–2 lbs pickling cucumbers (Kirby or Persian)
- 2 tbsp sea salt
- 2 cups filtered water
- 3–4 sprigs fresh dill
- 4–6 garlic cloves
- 1 tsp peppercorns
- 1 tsp mustard seeds
- 1–2 bay leaves
- 2–3 grape leaves (optional, for crispness)
Instructions
- Wash cucumbers and trim off blossom ends.
- Mix 2 tbsp salt with 2 cups filtered water to make brine.
- Place dill, garlic, peppercorns, mustard seeds, and bay leaves in a clean mason jar.
- Pack cucumbers tightly into the jar, leaving 1 inch of headspace.
- Pour brine over cucumbers until fully submerged.
- Weigh cucumbers down to keep them under brine and cover loosely with a lid.
- Store in a cool, dark place at 64–72°F.
- After 24–48 hours, bubbles should form as fermentation starts.
- On days 3–5, taste daily—refrigerate when pickles reach desired tang and crunch.
- Store in the fridge for up to 3–6 months, keeping pickles submerged in brine.
Notes
Use firm pickling cucumbers and non-iodized salt. Keep cucumbers submerged to prevent mold. For extra crunch, add grape leaves or loose tea. Store fermented pickles in the fridge to preserve probiotics.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Fermented Foods
- Method: Lacto-Fermentation
- Cuisine: Homemade
Nutrition
- Serving Size: 1 pickle
- Calories: 10
- Sugar: 0g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: probiotic pickles, fermented pickles, lacto fermentation, gut health, homemade pickles