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Fermented Pickles

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Fermented Bloody Mary Pickles

We’ve all heard of putting pickles in a Bloody Mary, but why not put Bloody Mary ingredients in some pickles?! These pickles are fermented for 10-14 days, and are full of probiotics!
  • Prep: 20 minutes
  • Total Time: 336 hours 20 minutes

Ingredients

  • 460 grams cucumber
  • 225 grams water
  • 75 grams Worcestershire sauce
  • 50 grams tomato paste
  • 6 garlic cloves, peeled and crushed
  • 1/2 tsp paprika
  • 1/2 tsp red chili flakes
  • 1 tsp onion powder
  • 1 tablespoon prepared horseradish
  • 25 grams sea salt

Instructions

  1. Please see the recipe notes before you begin.
  2. Wash all of your fermentation equipment (jar, weight and lid)
  3. Wash your cucumbers in cool water.
  4. Slice your cucumbers either as ripple cut chips or as spears/halves. Remove and discard the cucumber ends.
  5. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  6. Weigh out the designated amounts of all your ingredients.
  7. Add everything to the mason jar. (After testing a few batches, I learned that it helps if you whisk together the water, tomato paste, and Worcestershire sauce first, then add everything to the jar)
  8. Place the lid on the jar, and secure it. Shake the jar vigorously for 2 minutes to dissolve all the salt.
  9. Remove the lid. Place your clean fermentation weight in the jar, making sure to submerge the cucumber pieces and weight fully in the liquid.
  10. Rinse the lid cleans and secure the lid to the jar (you don’t need to tighten it too much; just close it).
  11. Let the Bloody Mary pickles ferment for 10-14 days at room temperature. Set the jar in a glass dish to catch any spills.
  12. If you tighten the lid a lot, you should burp the jar daily when it is bubbling. It also helps to open up the jar daily to rinse the lid clean and re-submerge or scoop out any floating bits.
  13. After 2 weeks, remove the fermentation weight and smell and taste test. Your Bloody Mary pickles pickles should smell pleasantly sour and taste tart and salty. (if it’s warmer in your kitchen you can taste test around 10 days).
  14. Too salty for you? Pour off half the brine into an empty jar and top off the pickles with apple cider vinegar! Shake to combine. Save the brine to make my probiotic pickled garlic or probiotic pickled onions.
  15. Store in the fridge. Please leave a five-star rating below if you love this pickle recipe!

Notes

  • The timeline is adjustable based on temperature. Fermentation is faster at warm temperatures. You can taste test at 10 days and see how you like them.
  • This recipe at 1x is for a 32- ounce jar.
  • Pickling, Persian, or cocktail cucumbers work best. Cucumber recommendations are in the first paragraph of this blog post.

Did you make this recipe?

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

Find it online: https://cultured.guru/blog/fermented-bloody-mary-pickles