Fermented Easy Brined Cucumber Pickles
Makes About: 1 Quart Jar (32 oz | 946 ml)
You will need
- 3 cups (710 ml) non-chlorinated water, such as spring or filtered
- 1 ½ Tbsp (22 ml) Ball® Salt for Pickling and Preserving
- 1 lb (0.5 kg) fresh medium-sized Kirby pickling or small Persian cucumbers, enough to fill a quart jar (6-7)
- Optional: 2 cloves crushed garlic, 1 cup (240 ml) fresh dill sprigs or one dill head, 2 tsp (10 ml) mustard seeds, 1 tsp (5 ml) black peppercorns, 1 tsp (5 ml) hot pepper flakes
- To make additional brine: dissolve 1 tsp (5 ml) Ball® Salt for Pickling and Preserving in ½
(120 ml) non-chlorinated water
Please read Safety Instructions inside the Fermentation FAQs before beginning.
- To make brine, combine 3 cups (710 ml) water and 1 ½ Tbsp (22 ml) salt to dissolve, set aside.
- Wash the cucumbers and slice 1/16 in. (0.2 cm) off the blossom end. Slice cucumbers lengthwise into halves or quarters.
- Pack cucumbers, and any optional seasonings, into clean jar. Make sure there is at least 2 in. (5 cm) of headspace. If necessary, slice off the top ends of the pickles to ensure proper headspace. Pour salt water brine over to cover by 1 in. (2.5 cm), you may have extra.
- Place spring on top of cucumbers, then twist lid on.
- Wipe jar down and cover with a cloth. Store in a cool (68°F-72°F/20°C-22°C) place.
- Check daily to make sure vegetables remain submerged in brine. After 24 hours there will be visible bubbles on the top of the brine.
- Let pickles ferment for 1 week then remove lid and spring. Remove 1 pickle to taste. If the flavor is to your liking, proceed to step 8. If you prefer a stronger flavor, ferment until flavor has developed for up to 2 additional weeks, tasting every 3 days. Wipe jar rim before replacing spring and lid.
- Once desired flavor is reached remove spring and add more fresh brine if necessary to cover by 1 in (2.5 cm). Wipe jar rim before replacing lid or use a traditional Ball® canning lid or Ball® Leak-Proof Storage Lid. Store in refrigerator up to 6 months.