Guston

Classic Fermented Pickles

Traditional salt-brined pickles fermented without vinegar

David Levitsky
EN
Prep
20m
Cook
30m
Steps
5
Servings
4
Difficulty
Easy
No-CookSnackMeal PrepSummer#fermentation#gut-health#lacto-fermented#probiotic

Method

  1. Step 1Prepare the cucumbers

    Wash the cucumbers well and slice the blossom end off every one, that end has an enzyme that softens pickles.

    Cucumber
  2. Step 2Make the brine

    Make the brine in a separate jar, dissolve the salt in the water at 4.5%, add the spices and honey.

    Note

    The honey is optional but makes the pickles more sour

    SaltSpiceHoney
  3. Step 3Build the jar

    Build the gallon jar in layers, garlic, dill, celery, cucumbers, and repeat, packed snug.

    CucumberGarlicDillCelery
  4. Step 4Add brine and bay

    Pour the brine over so everything's under the liquid, lay bay leaves on top, and cap it.

    Note

    The bay leaves help keep the pickles crunchy

    Bay leaf
  5. Step 5Ferment and refrigerate168h

    Leave at room temperature for 7 days until it's sour all the way through, then refrigerate.