fermented pickle recipe
The Best fermented pickle recipe
I love this recipe because it’s one of those things that’s both easy and rewarding—no fancy equipment needed, just a jar and a little patience. The health perks are pretty neat too. Fermented foods like these are packed with probiotics, which help keep your gut happy, and they’re naturally low in sugar and preservatives. Plus, they’re a great way to use up veggies you might have on hand, like cucumbers or carrots. Whether you’re prepping for a gathering or just want something quick and flavorful to eat every day, these pickles are a no-fuss way to add a little extra zing to your meals.
Quick Fermented Pickles with Homemade Dough
A tangy, crunchy fermented pickle recipe featuring a simple homemade dough for a crisp texture. Perfect for adding a zesty kick to sandwiches, salads, or snacks.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp sea salt
- 1/2 cup warm water
- 1 lb green cucumbers, sliced into half-moons
- 1 cup pickling spice (or 1 tbsp dried mustard powder + 1 tsp black pepper + 1 tsp garlic powder)
- 1 cup vinegar (5% acidity)
- 1 cup water
- 1 tbsp sugar
👨🍳Directions
-
1
Mix flour, salt, and warm water in a bowl until a soft dough forms. Knead lightly and let rest for 10 minutes. -
2
Roll the dough thinly and cut into small squares. Place one square over each cucumber slice in a jar to keep them submerged. -
3
In a saucepan, combine vinegar, water, sugar, and pickling spice. Bring to a boil, then cool to room temperature. -
4
Pour the cooled brine over cucumbers in the jars. Seal tightly and ferment at room temperature for 3–5 days.
🔧Equipment
- Mixing bowls
- Fine-mesh strainer
- Clean jars with lids
- Thermometer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Fermented Pickles with Homemade Dough Works
❓ Frequently Asked Questions About Quick Fermented Pickles with Dough
How long does it take to ferment the pickles?
Fermenting pickles typically takes about 4 to 7 days in the brine, depending on the type of cucumbers and your local humidity. The longer you ferment, the tangier and more flavorful they become, but they’re safe to eat as early as 24 hours if you prefer a milder taste.
Can I use store-bought cucumbers for this recipe?
Yes, but for the best texture and flavor, use small, firm, seedless cucumbers (like English or Persian cucumbers). Avoid overly waxy or large varieties, as they may not pickle evenly. If using store-bought, rinse them thoroughly to remove any wax or residue.
What if I don’t have a jar with a tight-fitting lid?
You can use a wide-mouth mason jar with a rubber band to keep the cucumbers submerged in brine. Just ensure the jar is clean and place a clean cloth or paper towel over the opening to prevent debris from entering. The rubber band keeps the cucumbers under water while allowing air circulation.
Why did my pickles turn cloudy or slimy?
Cloudiness is normal if the brine is too cold or the cucumbers are fresh from the fridge. Sliminess usually means the brine is too acidic or the cucumbers were washed improperly before pickling. To fix, rinse the cucumbers again, add a pinch of salt to the brine, and refrigerate for an extra day.
Can I add spices or herbs to the brine?
Absolutely! Common additions include garlic cloves, black peppercorns, dill seeds, or mustard seeds for extra flavor. Just make sure the jar is fully submerged in brine, and avoid overcrowding to allow the brine to circulate properly.
