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← Fermentation

Pickles

Crunchy, classic pickles in brine.

Yield
1 jar or crock
Active
20–30 min
Total
3–7 days
Effort
easy

Method

  1. 01

    Sanitize

    15–20 min

    Sanitize jar and weight in an oven at 350°F for 15–20 minutes, then cool.

  2. 02

    Make brine

    Make a 5% brine by weight: 50 g salt per 1,000 g water.

  3. 03

    Pack

    Pack cucumbers and spices into a crock or jar.

  4. 04

    Cover

    Pour brine to cover.

  5. 05

    Ferment

    3–7 days

    Add weights and press until brine rises above the cucumbers. Lid on and ferment at room temperature.

Notes & variations

3–7 days for half-sours; 1–3 weeks for more tang. Younger pickles are fresher and crisper; more mature pickles are funky and tender. pH should be around or below 4.0.

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