Three Lactofermented Pickle Recipes - Homestead Honey (2024)

Thanks to an abundance of rain, my pickling cucumbers are growing and producing like crazy, providing us with bowls of cucumbers each day. Thankfully, I LOVE making lactofermented pickles, creating new recipes with each batch.This type of pickle isenjoyed fresh – no canning required – so the process is incredibly quick and easy, and the end result is crisp,delicious, and good for you!

Here are a few tips to get you started:

• Start with the freshest cucumbers for best results. I have a few favorites varieties: National Pickling and Delikatesse being the top two. Since pickling cukes are best when they are small, I check my plants every day.
• Pre-mix a large batch of brine to make pickle making effortless. The brine is a salty solution that discourages nastybacteria, while encouraging the beneficial bacteria of thelacto-fermentation process. To make a brine, dissolve3 TBSP saltin a quart of water, or for a larger batch, dissolve 3/4 cup salt in one gallon of water.
• Read this post for tips on successful home fermentation.
• Have fun!Get the brine proportions correct, and then experiment with adding different spices to give each batch of pickles a distinct flavor.

My threefavorite lactofermented pickle recipes:

Garlic-Ginger Pickles

5-6 pickling cucumbers, sliced into spears or rounds

3 cloves of garlic, smashed

½ -1 tsp of fresh, chopped ginger root

½ tsp coriander seed

1 clove

Spicy Pickles

5-6 pickling cucumbers, sliced into spears or rounds

1/2 tsp black peppercorns

1/4 – 1/2 tsp red pepper flakes

1/4 tsp cumin seed

1 clove garlic

Classic Dill Pickles

1 tsp dill seeds OR 1-2 heads of dill

1/4 tsp black peppercorns

1/4 tsp horseradish root (minced, or cut into a small piece and smashed)

1 horseradish or grape leaf

To make pickles:

• Place sliced cucumbers in a wide mouth quart-sized mason jar
• Place spices in the jar, and add enough brine to completely cover the cucumbers and spices
• Loosely cover with a mason jar lid or cloth. Do not tighten the lid
• Place on the counter in a spot where you can check on the pickles each day
• Once a day, check on your pickles, making sure that the cucumbers remain submerged under liquid. I like to tighten my mason jar lid and invert the pickles a few times
• After 2-3 days, do a taste test. I like to remove my pickles from the counter when they are still very crisp, but it’s a matter of personal preference!
• Store pickles in the refrigerator, and enjoy!

Yield: 1 jar per recipe

Delicious pickles are quick and easy to make at home, with no canning required. These three lacto-fermented pickle recipes will get you started!

Prep Time25 minutes

Pickling Time3 days

Total Time3 days 25 minutes

Ingredients

• Garlic-Ginger Pickles:
• 5-6 pickling cucumbers, sliced into spears or rounds
• 3 cloves of garlic, smashed
• ½ -1 tsp of fresh, chopped ginger root
• ½ tsp coriander seed
• 1 clove
• Spicy Pickles:
• 5-6 pickling cucumbers, sliced into spears or rounds
• 1/2 tsp black peppercorns
• 1/4 – 1/2 tsp red pepper flakes
• 1/4 tsp cumin seed
• 1 clove garlic
• Classic Dill Pickles:
• 1 tsp dill seeds OR 1-2 heads of dill
• 1/4 tsp black peppercorns
• 1/4 tsp horseradish root (minced, or cut into a small piece and smashed)
• 1 horseradish or grape leaf

Instructions

1. Place sliced cucumbers in a wide mouth quart-sized mason jar.
2. Place spices in the jar, and add enough brine to completely cover the cucumbers and spices.
3. Loosely cover with a mason jar lid or cloth. Do not tighten the lid.
4. Place on the counter in a spot where you can check on the pickles each day.
5. Once a day, check on your pickles, making sure that the cucumbers remain submerged under liquid. I like to tighten my mason jar lid and invert the pickles a few times.
6. After 2-3 days, do a taste test. I like to remove my pickles from the counter when they are still very crisp, but it’s a matter of personal preference!
7. Store pickles in the refrigerator, and enjoy!

Notes

• Start with the freshest cucumbers for best results. I have a few favorites varieties: National Pickling and Delikatesse being the top two. Since pickling cukes are best when they are small, I check my plants every day.
• Pre-mix a large batch of brineto make pickle making effortless. The brine is a salty solution that discourages nastybacteria, while encouraging the beneficial bacteria of thelacto-fermentation process.To make a brine, dissolve3 TBSP saltin a quart of water, or for a larger batch, dissolve 3/4 cup salt in one gallon of water.
• Readthis postfor tips on successful home fermentation.
• Have fun!Get the brine proportions correct, and then experiment with adding different spices to give each batch of pickles a distinct flavor.

Pin it for Later: