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Fermented Pickles

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4.9 from 34 reviews

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
  • Total Time: 336 hours 20 minutes

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

  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. (It helps if you put anything cut small, like shallots, below the cucumbers to keep them from floating)
  8. 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.)
  9. Place the lid on the jar, and secure. Shake the jar vigorously for 2 minutes to dissolve all the salt.
  10. Remove the lid. Place your clean fermentation weight in the jar, making sure to submerge the cucumber pieces and weight fully in the liquid.
  11. Secure the lid to the jar (you don’t need to significantly tighten it; just close it).
  12. Let the cucumbers ferment for 14 days at room temperature. Set the jar in a glass dish to catch any spills.
  13. 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. 
  14. 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).
  15. 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.
  16. Store in the fridge. Please leave a review below if you love this fermented 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. You can also see slicing recommendations in the blog post above.
  • 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.

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-cucumbers-fermenting-sliced-cucumbers-two-ways