Easy Fermented Pickles in 5 Days! - Wild Grape, Oak & Horseradish Leaves

salt

💰Cheaper: kosher salt

Kosher salt is often less expensive and works well for fermentation.

garlic

💰Cheaper: garlic powder

Garlic powder can be a more convenient and less expensive option.

dill

💰Cheaper: dill weed

Dill weed is a dried version that can be more affordable.

mustard seeds

💰Cheaper: celery seeds

Celery seeds provide a similar flavor profile at a lower cost.

Cut the blossom end off the cucumbers to prevent softening.

Prepare a brine with 2 quarts of dechlorinated water and 5 tablespoons of sea salt, but the creator uses 1 quart (4 cups) of water and 2.5 tablespoons of salt.

Stir the brine until all salt is dissolved and let it sit for a minute.

Cut cucumbers into spears for better brine penetration.

Add tannin-containing leaves (grape leaves, oak leaves, horseradish leaves) to the jars.

Add one clove of garlic, broken in half, and a few whole peppercorns to the jar.

Pack the cucumber spears tightly in the jar, leaving about an inch of space at the top.

Top the cucumbers with the brine, ensuring they are submerged.

Tuck in a grape leaf on top to help keep the cucumbers submerged.

Cover the jar with a cloth or paper towel to allow it to breathe during fermentation.

Store the jars in a cool area (around 60 degrees) for fermentation, checking every couple of days to ensure the cucumbers remain submerged.

After 5 days, check the pickles for cloudiness and bubbles, indicating fermentation is happening.

Taste test the pickles to check for flavor and texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary