Fermented pickles are easy to make and, unlike store-bought ones, they can potentially have probiotic properties and like many other home fermented food aid in maintaining a healthy body and mind. You can use this recipe to quickly pickle any other vegetables like bell pepper and cauliflower as well. The important conditions are to make sure your containers (or jars) are clean and that the water you use is filtered. Tap water has chlorine and will kill any good bacteria along with the bad ones and the fermentation process will not take place. Unlike with other pickling processes you should use cold water rather than hot to preserve as many nutrients as possible.
Check on your pickles every now and then to make sure they are alright. If you see any mold at any point you should abort the mission and try again. At least once a day, before you move your pickles to the fridge, open your container to release the pressure - it will build up after a while as the fermentation process continues. You can taste your pickles after two-three days. Once you are satisfied with the taste you can move your pickles into the fridge where the fermentation process will slow down significantly. The pickles will keep in the fridge for up to two months.
1 pound (500g) pickling cucumbers
1 quart (1 liter) chlorine-free water
2 tablespoons salt
1 garlic clove
2 bay leaves
1/2 tablespoon black peppercorns
1 tablespoon fresh dill (optional)
7 Calories per portion
Total Carbohydrate 1.7g
Dietary Fiber 0.3g
Total Sugars 0.6g
1Add salt to the water and stir to dissolve.
2Add garlic, peppercorns and bay leaves into a clean jar or a clean glass container. Then neatly stack the cucumber strips.
3Pour salt water over the cucumbers leaving at least 1 inch space at the top. Cover with the lid but not tightly so there is a little bit of an airflow. Make sure all of the cucumbers are submerged under water. If necessary, use something to weigh them down.
4Place the jar or the container in a dark warm place. The fermentation process will take from 3 to 9 days. Check on the pickles daily and open the lid to relieve the pressure. Small bubbles (bacterial activity) will start to appear after the first 48 hours.
5After the first 3 days try one of the pickles. If all is well, move your newly fermented pickles into the fridge. They are now ready to eat.