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A close-up of a glass jar packed with small green cucumbers, fresh dill sprigs, and brine, showcasing the process of making homemade fermented pickles.

Homemade Fermented Pickles

Crisp, tangy, naturally fermented pickles made with simple ingredients and no vinegar—perfect for fermentation lovers.
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Prep Time 15 minutes
Fermentation Time (days) 5 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: International
Calories: 12
Ingredients Equipment Method Notes

Ingredients
  

Pickles
  • 8–10 small cucumbers
  • 4 cups water
  • 2 tbsp sea salt
  • 4 garlic cloves smashed
  • 1 tbsp whole black peppercorns
  • 1 tbsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp chili flakes optional
  • 4–5 fresh dill sprigs
  • 1 grape leaf or bay leaf to keep pickles crisp

Equipment

  • Fermentation Jar or Crock
  • Fermentation Weights

Method
 

  1. Wash the cucumbers thoroughly and trim the blossom ends.
  2. In a large jar or fermentation crock, place the garlic, peppercorns, mustard seeds, coriander seeds, chili flakes, and dill.
  3. Arrange the cucumbers vertically in the jar, packing them snugly.
  4. Heat the water slightly and dissolve the sea salt in it. Allow the brine to cool completely.
  5. Pour the cooled brine over the cucumbers, ensuring they are fully submerged.
  6. Add the grape leaf on top to help maintain crispness.
  7. Place a fermentation weight or a clean small dish on top to keep cucumbers under the brine.
  8. Cover the jar with a clean cloth or loose lid to allow gases to escape.
  9. Store at room temperature away from direct sunlight for 5–7 days.
  10. Check daily to ensure the cucumbers remain submerged and to release excess gases.
  11. Taste after 5 days. When fermented to your liking, seal the jar and refrigerate to slow fermentation.

Notes

For best results, use firm cucumbers and non-chlorinated water to encourage healthy fermentation.