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–+ servings
An open quart sized Maxon jar packed with mini cucumbers that have naturally fermented in a salt brine, sitting on a linen tea towel on the counter.

Naturally Fermented Pickles Recipe

Margareta ~ www.maxonmade.com
Learn how to make naturally fermented pickles in winter without any special equipment and keep your gut flora optimized in every season.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 0 minutes
Ferementation time 3 days
Total Time 3 days 10 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 2 kcal

Equipment

  • 1 quart wide mouth mason jar
  • 1 wide mouth mason jar lid

Ingredients
  

  • Mini cucumbers
  • Sea salt
  • Water
  • Tannin containing leaves bay, oak, raspberry, grape (optional)
  • Spices garlic, mustard seeds, hot pepper flakes, peppercorns (optional)

Instructions
 

  • Make brine by mixing sea salt in warm filtered water to dissolve.
  • Add herbs, spices and tannin containing leaves to a quart canning jar.
  • Squeeze as many cucumbers in as you can (because they will shrink slightly while in the brine).
  • Pour salt brine over cucumbers just enough to cover.
  • Cover with lid.
  • Set out on your counter for a few days, shaking everyday to cover everything in brine.
  • Taste test everyday after day 3 and put in fridge when they taste good to you.
  • Enjoy!

Nutrition

Calories: 2kcalCarbohydrates: 0.4gProtein: 0.03gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 13mgPotassium: 3mgFiber: 0.1gSugar: 0.04gVitamin A: 3IUVitamin C: 0.1mgCalcium: 5mgIron: 0.1mg
Keyword cucumbers, fermented, ferments, lacto fermented, naturally fermentd, pickles, salt brine, sea salt
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