How To Make Fermented Probiotic Pickles

Wash the Kirby cucumbers thoroughly and remove the stems.

Make a saltwater brine using 10 grams of salt for every cup of chlorine-free water. Whisk until the salt is completely dissolved.

Add mustard seeds, peppercorns, red chili flakes, coriander seeds, bay leaves, cloves, green tea leaves, and fresh dill to the brine.

Slice the fresh garlic and remove the bitter stem from each clove.

In a food-grade crock, line the bottom with whole cucumbers, then add slices of garlic, dill, and spices.

Layer more cucumbers on top and repeat with garlic, dill, and spices until all cucumbers are used.

Pour the brine over the cucumbers, ensuring they are completely submerged. Use a plate to weigh them down if necessary.

Let the pickles ferment in a warm place (65-75°F) for 3 to 5 days.

For pickle spears, quarter the cucumbers lengthwise and stuff them into 500ml mason jars.

Add garlic and any additional spices or herbs to the jars as desired.

Top off the jars with brine, ensuring the cucumbers are submerged, and seal the lids loosely (finger tight).

After fermentation, check for any white fuzz or scum on the surface, which is normal.

After 5 days, check the crock pickles, noting any color changes and texture.

Transfer the pickles to a large jar, ensuring they are submerged in brine, and store in the fridge.

Equipment Needed

Spice Level: