The Best Fermented Pickles Recipe

If you have a secret obsession with fermented pickles, you’re not alone. Crunchy and delicious, they are perfect as an appetizer, after a marathon and… for a hangover (our secret, shh)!

Pickles are one of the most common fermented foods. Did you know that relish is nothing more than diced pickles?

So prepare a few jars of this cultured pickles recipe, and bait the pickle lovers hiding among your guests. When you spot them, you’ll never have to worry about being refused a helping hand from them again, since you’ll always have a jar of pickles to give them.

  • Preparation time: 30 minutes
  • Fermentation time: from 3 days to 3 weeks
recette pickles concombre et glace

The Best Fermented Pickles Recipe

Crunchy and delicious, these fermented pickles are perfect as an appetizer, after a marathon and... for a hangover (our secret, shh)!
5 of 2 ratings
Preparation Time 30 mins
Fermentation 3 d
Course Appetizer

Ingredients
 
 

Cornichons

  • 1 kg pickling cucumbers, young and crisp (always better than old and wilted...)
  • 1,5 L cold water
  • 750 ml ice cubes

4% sweet brine

  • 40 g salt
  • 1 tablespoon sugar
  • 1 L water at room temperature

Aromatics

  • 2 fresh and young, frozen or lacto-fermented vine leaves *(optional, but helps with the crunchiness)
  • 2 whole garlic cloves
  • 1 bunch fresh dill
  • 1 teaspoon whole black pepper
  • 1 teaspoon caraway
  • 1 teaspoon cumin

Steps
 

  • Clean the cucumbers well and let them soak in cold water with the ice cubes for 4 to 8 hours. This step will help them stay crunchy until after fermentation.
  • Prepare the brine by dissolving the salt and sugar in the water.
  • Stack the pickles, whole or sliced ​​(depending on your family traditions), in the jars.
  • Divide the grape leaves (if using), the garlic cloves, dill sprigs, pepper, caraway and cumin between the two jars.
  • Cover with sweet brine (with 4% salt). Close the jars and place an airlock.
  • Otherwise, completely close the lid, but release the pressure once a day for the first 3 days: slightly unscrew the adjustment ring for a few seconds, then close tightly.
  • Leave to ferment at a temperature of 18 to 25° C (64 to 77° F) for 3 days for "young pickles", 7 days for "semi-acid" and 3 weeks for "classic pickles".
Have you tried it?Share and tag @revolutionfermentation!

Consume with your hands (never with a fork!) casually before a meal.

Store in the refrigerator for 6 months, or boil the jars for 15 minutes to store them for 2 years at room temperature (We are sad for these millions of beautiful bacteria, but as tradition dictates…)

Recipe from the book “Fermentation Revolution“.

 

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