The Best Lacto-Fermented Pickles; Making Pickles Without Vinegar

If you’re in search of a crunchy, tangy snack, a flavorful addition to your meals, or a way to boost your gut health naturally, this recipe is perfect for you! Easy to make and full of probiotics, these lacto-fermented pickles are a delicious way to support your well-being.

It is that time of year. Tomatoes up to your ears, squash attacking everything, and cucumbers doubling in both number and size every time you blink. No matter what you have growing in your garden, August is sure to bring a bountiful harvest.

In our small household, it is almost overwhelming to eat at the rate our garden is producing! While I know that is a good indicator I should start preserving, these last summer months in seem to have fewer hours in them. I just can’t seem to find the time.

Today I decided it was about time I got a move on. With a drawer full of cucumbers and an extra 15 minutes this afternoon, I decided to get some lacto-fermented pickles brewing…

What are Lacto-Fermented Pickles, and Why are They Great for You?

Lacto-fermentation is a traditional method of preserving vegetables that not only helps them last longer but also boosts their nutritional benefits. During this process, naturally occurring bacteria, especially Lactobacillus, transform the sugars in the vegetables into lactic acid. This not only gives lacto-fermented pickles their signature tangy taste but also acts as a natural preservative, keeping harmful bacteria from spoiling the food.

One of the biggest perks of lacto-fermentation is that it creates probiotics—those beneficial bacteria that are great for your gut health. Eating fermented foods regularly, like these pickles, can improve digestion, support your immune system, and even positively affect your mood. Unlike store-bought pickles that are often pasteurized (which kills off the good bacteria), these homemade pickles keep those probiotics intact. This makes them a great addition to your diet.

When I prepare pickles, I like to use a mandolin to slice the cucumbers into crinkle-cut rounds. This gives them that classic pickle look and texture. But if you don’t have a mandolin, don’t worry! A regular knife and cutting board work just fine. Just be sure to slice the cucumbers thick enough so they stay crunchy during the fermentation process.

Ingredients:

• 2 medium cucumbers, thickly sliced
• 1 quart filtered water
• 2 tablespoons Pink Himalayan Salt or Redmond’s Real Salt
• 1/2 teaspoon garlic powder
• 2-3 cloves garlic, crushed
• 1/2-1 teaspoon red pepper flakes
• 1/2 teaspoon whole peppercorns
• 1 head fresh dill

Why Redmond’s Real Salt or Pink Himalayan?

Redmond’s Real Salt is a fantastic alternative to regular table salt, and here’s why. Unlike table salt, which is highly processed and stripped of most of its natural minerals, Redmond’s Real Salt is unrefined and packed with over 60 trace minerals like calcium, potassium, and magnesium. These minerals not only add a depth of flavor but also provide health benefits that table salt can’t offer. Plus, it’s free from additives like anti-caking agents, making it a cleaner, more natural choice.

The same can be said for pink Himalayan salt but with slightly less mineral variety.

Instructions:

Prepare the Brine:

1. Add 2 tablespoons of salt to a quart-sized jar. I like to use Pink Himalayan Salt or Redmond’s Real Salt.
2. Heat up 1 cup of filtered water until it’s just simmering. Pour it over the salt in the jar and stir until the salt is completely dissolved.
3. Top off the jar with cold filtered water and let it cool.

Pack the Jar:

1. In a quart-sized jar, pack the thickly sliced cucumbers. Leave some space at the top for the brine to fully cover the cucumbers.
2. Add your seasonings.

Add the Brine:

1. Once the brine has cooled down, pour it over the cucumbers in the jar. Make sure the cucumbers are completely submerged.
2. To keep the cucumbers from floating, use a fermentation weight to hold them under the brine.

Fermentation:

1. Loosely place the lid on the jar. It is best to actually purchase a fermentation lid. Fermentation releases gases, so you don’t want to seal the jar too tightly. This also keeps any bugs or unwanted debris out.
2. Let the jar sit at room temperature for about five days. After that, your cucumbers should have that perfect pickle flavor. You can taste them daily until they reach the tanginess you like.

Storing and Enjoying Your Pickles:

Once your lacto-fermented pickles taste just right, tighten the lid and move the jar to the refrigerator. The pickles will keep getting more flavorful over time and can last in the fridge for 3 to 6 months. Just make sure they stay submerged in the brine, and keep an eye out for any signs of spoilage. Enjoy your homemade pickles on sandwiches, with your meals, or as a crunchy snack!

Lacto-Fermented Pickles!

Making lacto-fermented pickles today was just one way for me to stop the chaos and do my future self a favor. Could I have spent 15 more minutes working or studying? Yes. Could I have taken 15 minutes to close my eyes? Easily… though I doubt it would have only lasted 15 minutes.

The truth is, there will always be much to do in our home. Today, I chose one thing to tackle that I could get done quickly, with a big impact. This encouraged me to slow down, appreciate tradition, and be more intentional. Turning that overflowing drawer of cucumbers into a snack that will feed us for months allowed me to connect with what really matters: feeding my household with simple, natural foods. So, when I come inside tomorrow with 20 more cucumbers, and realize how many tomatoes and squash and greens and everything else that we have, at least SOMETHING has been started!