Featured Recipe
Easy
Featured Recipe
Difficulty: Easy
Fermentation: 7d
Lacto-Fermented Pickles
Crispy, tangy lacto-fermented pickles made with mini cucumbers, aromatic spices, and a simple salt brine. A probiotic-rich preserve perfect for gut health.
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Recipe by: Ori Iscovici
Published: 11/3/2025
Recipe Overview
Dietary Information
Vegan
Gluten-Free
Ingredients
- 2.2 lbsMini cucumbers
- 2-3Bay leaves
- 1 tablespoonBlack peppercorns
- 1 tablespoonMustard seeds
- 3-4 sprigsFresh dill
- 1-2 dried or freshChili pepper (optional)
- 4-6, peeledGarlic cloves
- 1.1 quartsNon-chlorinated water
- 1.2 ozSea salt or Himalayan salt
Step-by-Step InstructionsFollow each step carefully
Preparation
Wash cucumbers thoroughly and trim off blossom ends (they contain enzymes that can cause mushy pickles).
Keep mini cucumbers whole or cut larger ones into spears or chips if desired.
Prepare brine by dissolving 35g salt in 1 liter of filtered water (3% salt solution).
Packing
Layer aromatics in clean glass jars: place bay leaves, peppercorns, mustard seeds, garlic, and chili (if using).
Pack cucumbers tightly into jars with fresh dill sprigs distributed throughout.
Pour brine over cucumbers, ensuring they're completely submerged with 2-3cm headspace.
Weight down with fermentation weights or a small glass jar filled with brine.
Fermentation
Cover jars with a loose lid or fermentation airlock to allow gases to escape.
Ferment at room temperature (18-22°C) for 5-10 days, tasting daily after day 5.
Look for bubbling activity, cloudy brine, and color change - signs of active fermentation.
Finishing
Refrigerate when pickles reach desired sourness and maintain good crunch.
Age for best flavor - they'll continue to develop complex taste in the fridge for weeks.
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