Choosing Quality Cucumbers for Fermentation
I suggest using one of three types of cucumbers when making fermented cucumbers. First, English cucumbers, the long cucumbers normally sold tightly wrapped in plastic, work well. The second is pickling; these are the shorter, bumpy, lighter green cucumbers. Third is the Persian cucumber (my favorite), also known as teeny tiny or cocktail cucumbers.
Do not use slicing cucumbers for fermentation. These are very smooth, dark green cucumbers. They’re usually fat and long. Most slicing cucumbers will turn into a soggy mess through the fermentation process. Slicing cucumbers are also normally wax-coated, which disrupts the fermentation process.
Here’s my checklist for choosing good cucumbers:
- Density: The cucumber should feel heavy, like it is hydrated and has turgor pressure. It should not feel hollow, like yellow squash, if you tap your finger against it.
- Check for surface mold: Look for indentations and soft spots in the cucumbers. You do not want to buy a squishy cucumber. Cucumbers near molding will have dark, small, circular indentations or black “pocks” on the surface.
- Small is Better: The bigger the diameter of the cucumber, the soggier your pickles will be. For English cucumbers, look for one with a smaller diameter. If you are buying pickling cucumbers, go for the smaller, daintier ones. If you can find cocktail cucumbers, they will work fantastically.
- Color: Pickling cucumbers should be predominantly green with streaks of yellowish-green. English cucumbers should be a solid medium green color.
Fermenting Sliced Cucumbers Two Ways
How you slice cucumbers impacts how the pickles hold up during fermentation. You should always remove the ends of cucumbers and not include the ends in the fermentation. The blossom end of cucumbers contains enzymes that can soften the cucumbers.
It’s also vital to remove the seeds of large (I’m just going to say it, girthy) cucumbers. Mature, overgrown cucumbers have broad seed cavities with lots of enzymes, high water content, and weak cell structures. When exposed to salt, the watery centers lack the structural integrity needed to stay firm and physically break down, leaving the pickle hollow or soft from the inside out.
So if you have a bigger, mature cuke, you need to scoop out those seeds. Mature cucumbers with bigger seed cavities are probably the number one reason our readers end up with soggy pickles.
There are two slicing techniques I recommend when fermenting cucumbers into pickles. For pickle chips, a ripple-cut pickle holds up better than a straight-sliced pickle. You can get a cheap and simple ripple cutter by clicking here. I also suggest fermenting pickle spears or halves, which hold up even better than pickle chip slices. Spears and halves can be cut with a regular knife.
The Benefits of Fermented Cucumbers
Have you ever heard of GABA? It stands for Gamma-aminobutyric acid. It is a naturally occurring, non-protein amino acid that works as a neurotransmitter in your brain. GABA is studied and produced for its multitude of benefits:
- relieving anxiety
- improving mood
- inhibition of cancer cell proliferation
- reducing symptoms of premenstrual syndrome (PMS)
- aiding in attention deficit-hyperactivity disorder (ADHD) treatment
- lean muscle growth
- stabilizing blood pressure
- relieving muscle pain
Well, it turns out that microorganisms produce GABA in multitudes during the lactic acid fermentation of vegetables! This is especially true in fermented cucumbers.
Biologically synthesized GABA is more usable by the human body than chemically synthesized GABA. So if you need a mental wellness boost, try eating some fermented cucumbers.
Probiotic Bacteria in Fermented Cucumbers
Cucumbers naturally have a lot of Lactobacillus plantarum on their surface. This abundance of Lactobacillus makes fermented pickles excellent for gut health. It also makes cucumbers ferment a little faster than other vegetables. While cabbage takes four weeks to ferment, pickles take about two weeks. You can ferment pickles for four weeks for extra sour flavor, if you like, but they may get softer the longer they ferment at room temperature.
Preventing Sogginess When Fermenting Sliced Cucumbers
To help prevent sogginess, start with cold cucumbers and a 3.5% total salt concentration. The most important thing you can do to keep your fermented pickles crisp is to use at least 3.5% total salt.
You can add bay leaves, sencha green tea, and grape leaves for tannins. You can also try adding calcium chloride salt to pickles, which is very effective at keeping things crunchy. (Some sources of calcium chloride are natural from limestone… and some are chemically produced. I suggest researching this salt and deciding if you’d like it in your food).
Don’t forget, as mentioned above, how you slice your cucumber matters. Stick to ripple cuts or spears/halves for the best results.
If you still end up with pickles that just are not as crisp as you want, use them to make some delicious Fermented Pickle de Gallo!
Preventing Spices from Floating
If using dry spices in pickles, you can easily stop the spices from floating at causing issues. Put the spices in a small piece of cheesecloth or a tea bag and tightly tie it closed.
Nestle the little spice pouch at the bottom of the jar, under the cucumbers. You will still get all the flavor from the spices without anything floating.
Fermented Cucumbers and Mold
By following directions, you should not encounter this problem. Note that most vegetables that are actually fruits (anything that grows from a blossom) can have pellicle growth. This is normal for vegetables that are also fruits as long as it does not look furry, pink, blue, black, green, or magenta.
A safe pickle pellicle is normally opaque, off-white, and crinkly. If you have surface growth like this, it’s a harmless mixed colony of wild yeasts. It’s not “mold”…you can skim it off the top and still eat your pickles. See the two pictures below as a reference for what a normal pickle pellicle looks like.
What Should My Fermented Cucumbers Smell and Look Like?
As always, I tracked these pickles through the whole fermentation process, so I can tell you all about the sensory cues to watch for as they ferment! This timeline is for pickles fermented at 72-78 degrees F. The process will be slower in colder conditions and faster in warmer conditions, but will follow the same pattern.
24 – 72 hours: All contents in the jar should be submerged beneath the brine. The brine will be pretty clear at first, and will start to get a bit murky. You’ll see little bubbles forming in between the pickle slices. There won’t be a ton of bubbles until about day 4, though. (This is stage one of fermentation, and there’s not much going on that you can see)
72 hours – 7 days: After 72 hours, you should start to see lots of bubbles. You need to burp the jar if you are using a rust-proof mason jar lid (as I recommend). Cucumbers in this stage should change color from vibrant green to pale olive. You will also notice the brine becomes very cloudy. Leuconostoc bacteria begin to thrive, producing lots of carbon dioxide and acetic acid. You can open the jar whenever to ensure everything is submerged and the lid stays clean. If anything is floating to the surface, scoop it out with a clean spoon. If the lid looks dirty at all, wash it with hot, soapy water, then place it back on the jar.
7 – 12 days: Bubbles in the brine will decrease as the ferment leaves stage two and enters stage three of fermentation. The brine will be quite cloudy and start to develop a pleasantly sour smell. You’ll probably start to see sediment at the bottom of the jar, and the bubbles will stop completely. Lactobacillus species are most abundant.
12 – 14 days: Lactobacillus makes up the majority or all of the microbial population now. They produce copious amounts of lactic acid, making the pickles smell even more pleasantly sour. At this time, you can smell, taste, and refrigerate! The pickles should have a pH of 4 or below. They are now super probiotic and well preserved.
What if my fermented pickles are too salty?
If these fermented pickles are too salty for your taste buds, it’s an easy fix! Pour off half the brine into an empty jar and top off the pickles with apple cider vinegar. Shake to combine. This will dilute the saltiness and add a lovely vinegar flavor. And don’t worry, vinegar does not kill the acid-tolerant probiotic microbes in the pickles. Be sure to save the brine to make my probiotic pickled garlic or probiotic pickled onions.
Fermented Cucumbers: Fermenting Sliced Cucumbers Two Ways
Tired of soggy fermented pickles? This fermented cucumbers recipe makes it easy to ferment crunchy and crisp pickles. Learn the best techniques for fermenting sliced cucumbers ready to eat in just two weeks!
- Prep: 20 minutes
- ferment: 2 weeks
Ingredients
- 460 grams cucumbers
- 320 grams water
- 28 grams sea salt
- 20 grams shallot, minced
- Fresh dill
- 1 thyme sprig
- 3 teaspoons pickle spices*
Instructions
- Please see the recipe notes before you begin.
- Wash all of your fermentation equipment (jar, weight and lid)
- Wash your cucumbers in cool water.
- Slice your cucumbers either as ripple cut chips or as spears/halves. Remove and discard the cucumber ends.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Weigh out the designated amounts of all your ingredients.
- Add everything to the mason jar. (It helps if you put anything cut small, like shallots, below the cucumbers to keep them from floating)
- Add in any spices (If using dry spices, you can avoid them floating to the surface. Place the spices in a small piece of cheesecloth or tea bag and tie it closed. Nestle the little spice pouch at the bottom the the jar, under the cucumbers. By doing this, you will still get all the flavor from the spices, without anything floating.)
- Place the lid on the jar, and secure. Shake the jar vigorously for 2 minutes to dissolve all the salt.
- Remove the lid. Place your clean fermentation weight in the jar, making sure to submerge the cucumber pieces and weight fully in the liquid.
- Secure the lid to the jar (you don’t need to significantly tighten it; just close it).
- Let the cucumbers ferment for 14 days at room temperature. Set the jar in a glass dish to catch any spills.
- 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.
- After 2 weeks, remove the fermentation weight and smell and taste test. Your fermented pickles should smell pleasantly sour and taste tart and salty! (if it’s warmer in your kitchen you can taste test around 10 days).
- 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.
- Store in the fridge. Please leave a review below if you love this fermented pickle recipe!
Notes
- Pickling, Persian, or cocktail cucumbers work best. Make sure they are small-diameter. Cucumber recommendations are in the first paragraph of this blog post.
- If your cucumbers have large seed cavities, scoop out the seeds and cut into spears.
- 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.
- You can use fresh herbs only, or dry spices only, or a combination of both. CLICK HERE for My Easy Homemade Dill Pickle Spice Blend Recipe
- You can add other spices like allspice or clove for sweeter flavor profiles, or chili flakes for spice.
References
Production of GABA by Microorganisms
Formation of γ-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber
Hi There,
Thank you so much for sharing your recipes, I am eager to get started!
Just wondering, does it matter what type of water I use? Is tap water ok, or should i buy some distilled water?
Use whatever kind of water you drink!
Hi there! I’ve been making fermented pickles for years the super old-fashioned way–in a 3-gallon crock. Always turn out great, but THIS batch–the recipe calls for pulling them at 3 weeks then canning by heating the strained brine to boiling and pouring over the jarred pickles, then finishing with a BW water bath. Problem is, ONE of the pickles was mushy and gross. The rest smell “good” and taste mostly okay, except maybe I used too much dill on this batch. I don’t have any way to check pH. In your opinion, could I go ahead and process these using saved brine from the last batch or should I pitch it all?
Hi there! It sounds like you are using a recipe that is from somewhere else, not one of mine. I cant offer much help with recipes I did not write and haven’t tried myself. If the pickles are naturally fermented and mushy, then it’s likely not enough salt was used.
Yes, it’s an old recipe my mom and friends used. I’ve used it many times and this is the first time I’ve had a really mushy pickle, and it was just one in a batch. The rest seem okay. Thank you for responding, though! I plan to try your recipes in the future! (What a GREAT blog!!!)
This is my second time making these pickles! They are the absolute best! The recipe is so easy to follow!
I just had one question, two of my jars had a little bit of mold(about a dime size) growing between the lid and the weight. I lifted the weight out and it looks like the pickles underneath have no issue. Full confession: I use a pickle pipe because I’m afraid to miss burping the jar. Would you still eat them? Everything else looks good otherwise.
I personally would remove it and eat it, if it’s super tiny, but I cannot advise you to do the same. It’s an eat at your own risk situation. those lids are a common cause of mold.
Hi Kaitlynn! What should the pH be after it’s done fermenting? I followed all directions but pH levels seem high according to the test strips I use (around 5-6). There is no sign of mold and the pickles are crisp. Thanks in advance!
hi there! the pH should be right around 4
Hey there!
I’m going to be using this recipe for my project in school. It’s due is somewhere around next month. According to the recipe, the pickles may ferment up to 14 days. I’m planning to reach the 4-week mark to achieve its more sour flavor. May I know if it should be refrigerated after 2 weeks? or shall I keep it in room temperature until the 4th week-ish?
You can do it either way, but they stay crunchier if you refrigerate after 14 days.
Hey there!
I’m planning to ferment these cucumbers for 3-4 weeks. Should I keep it in room temperature or refrigerate after the 2nd week?
Thank you!
I’m planning to ferment these cucumbers for 3-4 weeks. Should I keep it in room temperature or refrigerate after the 2nd week?
Anyway, thank you for sharing this recipe. This really means a lot !!!
Thank you!
You should refrigerate them after 14 days of fermentation at room temp.
Hello! I have a question. If I am using tiny/ cocktail cucumbers do I cut the ends off? Or can I leave them whole? Thank you!
Hi! I’ve made these pickles before and loved them; but unfortunately I’m my second (current) batch blue mold spots have appeared on the top of the brine. Can I scrape it off and keep fermenting, or is it all bad? (If it’s relevant, I’m making 4 jars, and only 2 have gone moldy – the two without garlic). Thanks heaps!!
have you done anything different? are the moldy ones in a different kind of jar with a different kind of lid maybe? Some people think scraping mold off is fine, but when there is mold it is always an eat at your own risk situation.
Can’t wait to try this! Question can I use fresh oak leaves for the tanins and add fresh garlic as well? Thank you!
I’ve Heard of people using oak leaves with good results but I haven’t tried them. and yes you can add fresh garlic.
I’m new to fermenting pickles (just reading up on it now). I’ve canned a lot of pickles using vinegar and those recipes call for non-iodized salt and filtered water. I’ve read through the comments and it seems that any salt and water works for fermentation. Would iodized salt make the pickles softer or is it okay to use what I have on hand? I have pink Himalayan salt (large jar at Costco) that’s iodized. I can use filtered water, if it works better.
Another question. I made some Greek yogurt and have some whey. Is there any advantage or risk to fermenting using whey? I did see it can result in histamines (?) which are a problem for some people (I don’t know how to tell how it’s a problem). You mentioned it’s not safe or produces a by-product. Were you referring to histamines?
Contrary to what else you might read online, Iodized salt should work fine. Using whey as a “starter” in fermented vegetables produces variable results. It kind of depends on the vegetable and how much whey you use.
Hello I did this recipe and I tasted the cucumbers after only 3 days and its was extremely salty ! I used the 28 grams of salt per directed on your recipe. Does the salt go away after two weeks ? I going to make another batch and leave it for 14 days but I need clarification because I don’t want to waste anymore cucumbers
It’s no more salty than sea water, so it shouldn’t be extreme. Why did you taste them after only 3 days? The directions are to let them ferment for 14. follow the directions for the best results.
How long will the fermented pickles last in the fridge?
I’ve never had any go bad. They last at least 6 months, probably longer.
I’m so glad I found your site!
I only use Weck jars. Your recipe calls for adding the salt to the jar & shaking for two minutes. I just put the lid & clips on my ferments. To avoid brine flying all over my kitchen, I weighed the water & salt & stirred for 2 minutes, then poured the brine over the pickles. Was there a flaw in my thinking? Also, we prefer leaving cucumbers whole. Does this add time for the proper ferment?
I love the good tips and methods. I’m on my second batch of cucumbers now. The first batchus absolutely delicious so I couldn’t wait to get another gallon of them going!
Hello. What would you recommend for tea bags? All natural cotton? I did not see any on your amazon store front. Also, Do just dry spices go in the bag? Fresh outside of the bag? Dose not matter?
Thank you and I’m very excited to try your recipe.
Any fill-able tea bag will do. I’ll add some reusable ones to my store front. Any spices, dry or fresh, that tend to float above the fermentation weight can go in the tea bag.
Hi! This is my go-to recipe! Can I make this bread & butter style? Will adding sugar effect the process negatively? Thank you!
Hi! Thanks for leaving a review! Fermented bread and butter pickles is a complicated topic. You cannot simply add sugar because the sugar will not remain sugar, so you can’t achieve a sweet flavor. The sugar will either turn to alcohol or more acid, depending on how it goes. I did make some fermented pickles that are basically bread and butter, but I used a stevia sweetened electrolyte mix to add the sweet flavor I was looking for: Fermented Mango Chili Probiotic Pickles With Electrolytes
I used 28 grams of Celtic sea salt. I sea this recipe says sea salt.
I hope my recipie won’t be too salty as the Celtic sea salt looks big peices.
28 grams of sea salt is the same amount of NaCl no matter what kind of salt you use. That’s why my recipes are in grams, so it’s the same “saltiness” no matter the type of salt.
Hello! First time trying this recipe… 96hrs into into and no bubbles… what could be the issue? I used Berkey filtered water. Is that a no-no? Thanks for your help!
What kind of jar and lid are you using?
Kerr 32 ounce jar with metal lid and ring
What is a fermentation weight and how do you burp the jar?