Fermented Easy Brined Cucumber Pickles

Makes About: 1 Quart Jar (32 oz | 946 ml)


You will need

 

Directions

Please read Safety Instructions inside the Fermentation FAQs before beginning.

  1. To make brine, combine 3 cups (710 ml) water and 1 ½ Tbsp (22 ml) salt to dissolve, set aside.
  2. Wash the cucumbers and slice 1/16 in. (0.2 cm) off the blossom end. Slice cucumbers lengthwise into halves or quarters.
  3. 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.
  4. Place spring on top of cucumbers, then twist lid on.
  5. Wipe jar down and cover with a cloth. Store in a cool (68°F-72°F/20°C-22°C) place.
  6. Check daily to make sure vegetables remain submerged in brine. After 24 hours there will be visible bubbles on the top of the brine. 
  7. 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.
  8. 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.