Go Back

Lacto-fermented Cucumbers (aka Real Pickles)

Don't let the bright green "pickles" at the store fool you. They aren't a true cultured food - they've just been stored in a vinegar brine. This simple and delicious recipe will let you kick that store habit without missing anything!
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 4-5 pickling cucumbers or 15-20 smaller cucumbers I use cocktail cucumbers often
  • 1 tablespoon mustard seeds
  • 1 1/2 teaspoons dried dill weed or 2 tablespoons fresh dill
  • 1 tablespoon salt kosher, sea salt, pink Himalayan, etc.
  • 4 tablespoons whey or and additional 1 tablespoon salt
  • 1 + cups filtered water distilled, reverse osmosis

Method
 

  1. Wash the cucumbers and place in a quart size jar, whole or sliced.
  2. Add the seasonings and whey (if using) to the jar.
  3. Pour water over the cucumbers until the water reaches to 1" below the top of the jar.
  4. Place a tight fitting lid on jar.
  5. Keep at room temperature for around 3 days for fermentation. You will begin seeing bubbles forming around the top.
  6. After 3 days, place in the fridge and enjoy!

Notes

*These homemade, naturally fermented cucumbers are rich in beneficial probiotics, making them a healthy, gut-friendly addition to your meals. Enjoy them as a snack, on sandwiches, or alongside your favorite dishes!
*These lacto-fermented cucumbers are far less acidic than those conserved in vinegar.