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Today I want to present you an extremely appreciated summer recipe in our family – best fermented pickles. It is a recipe for lacto fermented pickles, more precisely cucumbers. Basically, it is a recipe for pickled cucumbers in salt brine.
As you can easily observe from the title of the article, for the best fermented pickles recipe you will need only 3 ingredients, but the list can be improved by adding other common ingredients, for a special taste.
The secret for the best fermented pickles
This lacto fermented pickles recipe is an extremely simple one, which is why it is quite difficult to fail.
However, it is important to pay attention to one aspect. This refers to the need to empty and refill the jar with salt brine DAILY.
But you will do this using the same liquid! More precisely, the brine in which the cucumbers will ferment, which contains water and salt, will be transferred daily to another bowl (preferably a bowl with spout), and then poured back into the jar with cucumbers.
It is important to understand that the best fermented pickles are obtained by fermentation in salt brine. Basically, salt, added to water and kept at a high temperature, will allow pickles to ferment naturally, without the need for other ingredients.
Lacto fermented pickles, besides being delicious, are also healthy, because the brine is a natural probiotic.
By doing this important step of moving the liquid from the jar to a bowl and back to the jar, you can prevent the lacto fermented pickles from spoiling.
As for all the vegetables and fruits that you buy, I highly recommend you to test the toxicity by using a Food Nitrate Tester. It is a very helpful device in every kitchen, because food that has a lot of nitrates can be harmful for our body.
The best fermented pickles video recipe
This whole process of moving the salt brine from the jar to a bowl and back to the jar may sound complicated, which is why I decided to present you the video recipe for the best fermented pickles.
So, I hope this video will help you better understand how you can get the best fermented pickles without effort, using only water, salt, cucumbers and sun 🙂
Full step-by-step recipe for the best fermented pickles
The best fermented pickles – 3 ingredients recipe
Equipment
- 1 Bowlwith spout
- 1 Jarwith lid
- 1 Knife
- 1 Spatula
Ingredients
- 3 kg cucumbers
- 3 L water
- 3 tbsp salt
- Optional: horseradish mustard seeds, peppercorns, dill, thyme
Instructions
- First, we need to rinse the cucumbers with cold water. Then, using a knife, notch the ends of the cucumbers to allow deeper fermentation;
- Then, place the cucumbers in the jar;
- Optional: If you want to add horseradish, peel it and add it into the jar;
- Now, using a bowl with spout, add 1 tbsp of salt;
- Pour 1 L of cold water over the salt and mix well until the salt is completely dissolved;TIP: If you need a more water, simply adjust the salt in order to follow the proportion of 1 tbsp salt for 1 L of water
- Optional: For a special taste, place some thyme on top of the cucumbers;
- Pour the salt brine made earlier over the cucumbers in the jar
- Make sure there is 0.5-1 cm left in the jar, to allow the fermentation to take place;
- Place the lid on top of the jar, but don’t seal it!
- Place the jar with the cucumbers in salt brine into a warm/ sunny place;
- The next day, carefully transfer the salt brine from the jar into a bowl with sprout
- Then pour the brine back in the jar over the cucumbers;
- Repeat this process for 2-3 days, until the cucumbers are soft and salty, just like you like them.
- Place the jar with the lacto fermented pickles into the refrigerator and serve them in the following 1-2 weeks.
Nutrition
Fermented pickles vs vinegar pickles
As the name suggests, the main difference between fermented pickles and vinegar pickles refers to the way they are obtained.
In the case of lacto fermented pickles, they are obtained by fermentation. This is done with the help of salt brine, which is a mixture of water and salt. For a perfect brine, I recommend using a spoonful of salt for 1 liter of water.
In the case of vinegar pickles, they will be preserved and pickled in a mixture made of water, vinegar and other ingredients, such as sugar, salt, pepper, depending on taste.
The main advantage of lacto fermented pickles is that they are delicious, but also healthy. I say this firmly, although I am not a doctor, because any pickles obtained by fermentation in salt brine represent a natural probiotic. And this is beneficial for a healthy digestive transit. Also, for people who have digestive transit problems, it is recommended to consume a natural probiotic daily.
Canning the best fermented pickles
Canning the best fermented pickles is extremely simple. Basically, after you made sure that these pickled cucumbers have fermented enough to get the desired taste and texture, all you have to do is close the jar tightly with the lid and store it in the refrigerator.
If you are not going to refrigerate the jar with the best fermented pickles, then it is absolutely necessary to consume them within 1-2 days. This happens because, at room temperature or at a higher temperature, the fermentation process will continue. If you keep them in the refrigerator, the cold temperature will stop the fermentation process and you can enjoy the best fermented pickles for weeks.
If you are interested in different ways to preserve food for long term, please check out the tips I offer in the Food Preservation article.
Serving and presentation
The best fermented pickles can be enjoyed mainly as a salad. Whether you choose to serve them alongside a meat-based dish, such as a delicious stew, or next to a fish, these fermented cucumber pickles are the ideal choice for a pickle recipe suitable for summer.
You can also enjoy them next to a hot vegetarian dish, such as Broccoli Medallions or Pan-Sized Potato Pie.
So, stop wasting time and enjoy the summer and the fact that the weather allows you to make the best fermented pickles in just 2-3 days.
FAQ’s
What is salt brine?
Salt brine is a mixture of water and salt. For a perfect brine, I recommend dissolving a spoonful of salt in a liter of water. If necessary, increase the amount of water and salt proportionally.
What are lacto fermented pickels?
Lacto fermented pickles are the pickles obtained by fermentation. This is done by fermentation in salt brine, that is, in a mixture of water and salt. Fermentation in salt brine is much easier at a higher temperature, or in the sun, but it can also be done at room temperature.
How to make the best fermented pickles?
The best fermented pickles can also be obtained by placing cucumbers in a jar, adding brine over them. Move the salt brine from the jar to a bowl and back to the jar every day, you will get lacto fermented pickles in 2-3 days. For extra taste, you can add horseradish, peppercorns, thyme or dill.
How to tell if pickles are fermented?
You can tell if the pickles are fermented by the taste and texture. Thus, fermented pickles will have a crunchy texture on the outside and softer on the inside, and the taste will be salty and sour. Normally, sun fermented pickles need 2-3 days to be ready.
How long do lacto fermented pickles take?
It depends on the temperature at which the fermentation takes place. Thus, if you keep the jar in which the pickles ferment at room temperature, it may take 4-5 days to ferment. If you place the jar in the sun, as I did, in a maximum of 2-3 days fermented cucumber pickles will be perfect.
What do lacto fermented pickles taste like?
Lacto fermented pickles have a salty and sour taste. But, depending on the ingredients you choose to add, you can get different types of fermented cucumber pickles. If you want to get spicy lacto fermented pickles, I recommend adding horseradish among the cucumbers in the jar. For a sweeter version, you can add mustard seeds.
How long do fermented pickles last?
Lacto fermented pickles are best kept in the refrigerator. Thus, kept at a low temperature, they can be consumed within a few weeks. However, if you choose to keep lacto-fermented pickles at room temperature, then I recommend that you enjoy them within 1-2 days, because continued fermentation will alter them.
