Fermented pickles or fermented cucumbers are my absolute favorite ferment. I love all kinds of fermented foods: sauerkraut, poi, beet kvass, water kefir, milk kefir, kombucha, and yogurt, to name a few. However, there is something about fermented pickles that makes me like it more than other fermented foods.
Fermented Pickles on the GAPS Diet
Eating and drinking a variety of fermented foods helps to diversify your gut bacteria. Consuming fermented foods is important to do on a daily basis to maintain and improve gut health. Several years ago, I adopted this habit when I was on the GAPS diet. Dr. Natasha Campbell-McBride recently wrote an updated book called Gut and Physiology Syndrome that goes into depth the significance of eating fermented foods frequently in your diet.
Fermented Pickles Taste
Although there are health benefits to eating naturally fermented pickles, I truly love eating pickles because of their sour taste! There is something so delightful about eating them. My preference has always been for the dill or sour pickles over sweet pickles. I must admit that I hate eating sweet pickles! It is the saltiness and the crunch of the pickle that I love the most. I am sure many of you can relate. How many of you craved pickles during pregnancy? Weirdly, I did not crave pickles specifically that much.
Tips for Making Fermented Pickles
Even though I mention these tips in the recipe section, I thought it was worth mentioning here as well. I have made recipes many times only to discover that an important direction is at the end and sometimes I read it too late.
When you are fermenting cucumbers, you need to make sure that all the ingredients stay submerged under the brine in order to prevent mold. I did forget to mention in my video below that the fermentation time depends on the temperature in the environment. If it is summer time where you live and your kitchen is very warm, the fermentation time may be much quicker. The fermentation time I recommend for making pickles is 5-7 days. However, the time could be much shorter if your kitchen is very warm.
- Wash cucumbers and dill in sink.
- Prepare salt brine by mixing 2 tablespoons of Himalayan salt with a quart of filtered water.
- Peel the garlic cloves.
- Begin placing the pickles in a glass quart mason jar. Try to pack in as many as you can before reaching the neck of the jar. Do not go past the neck as you need to leave space for expansion.
- Place other ingredients in the jar (not the brine yet). Pack the ingredients as much as possible below or around the cucumbers. You do not have to use an entire bunch of dill as it probably won't fit in a quart jar with lots of pickling cucumbers.
- Once all the ingredients are in the jar, add the brine. Cover all the ingredients and make sure everything is sitting below the brine. This is very important so your pickles/cucumbers do not mold! If you have a weight, you can add this on top of the cucumbers to keep everything submerged.
- Cap the jar and let sit in a dark cabinet for 5-7 days.
- Check the readiness of the pickles after a day or 2 and continue to do so each day until they are ready to transfer to the refrigerator. This is an important step as well because the pickles may be ready sooner or later depending on the season and the temperature of your kitchen. 5 days could be too long if you are in a very warm environment. Your pickles could get soggy if they ferment too long.
- Once your pickles are ready, transfer to the refrigerator or to cold storage. Enjoy!