Fermented Pickle Recipe
Learn how to make fermented pickles at home with a jar, salt and kitchen scale.
Equipment
Ingredients
- cucumbers
- salt
Instructions
- Place a clean jar on a kitchen scale and write down the weight.
- Zero out the scale.
- Add cucumbers to the jar and cover with water.
- Place on the scale and write down the weight.
- Take the weight of the jar and multiply it by .025 to get a 2.5% amount for the salt needed.
- Pour out the liquid into a separate vessel.
- Set it on the scale, zero out and add enough salt to get to the 2.5%.
- Mix the salt until it dissolves.
- Add the salt water to the pickles in the jar.
- Add a small plate or small baggie with water to weigh down the cucumbers so that they are submerged under water.
- Cover with the lid and set it in a spot out of the way.
- After 2 days open the lid and allow the gases out.
- After a week taste a pickle to see if you like it.
- Transfer the pickles to the refrigerator and enjoy.
Notes
The pickles may continue to ferment at a much slower process but you no longer need to keep them submerged under water once they are refrigerated.
Nutrition
Serving: 1gCalories: 5kcalCarbohydrates: 1gSodium: 98mgSugar: 1g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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