Make great PICKLES easily 🥒 How to make pickles | Why pickles fail- and how you can save them

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and complexity.

garlic

🥗Healthier: shallots

💰Cheaper: onion

Shallots provide a similar aromatic quality.

cucumbers

🥗Healthier: zucchini

💰Cheaper: pickled gherkins

Zucchini can be a lower-calorie alternative.

Prepare the pickle juice by mixing 1 liter of water with 80 mL of vinegar and 2 and 1/2 tablespoons of salt until the salt dissolves completely.

Optionally add a bit of lemon juice to the mixture for taste.

Clean and sterilize a jar and lid before use.

Pack cucumbers into the jar, optionally adding sliced cabbage and garlic for flavor.

Add chickpeas or sourdough bread to aid fermentation.

Pour the prepared pickle juice over the vegetables, filling the jar to the top.

Cover the jar with a wine leaf to keep the vegetables submerged, if available.

Seal the jar tightly and place it in a cool, dark place for fermentation.

Let the pickles ferment for about 3 weeks before consuming.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary