4 Recipes for Fermented Pickles
While a lot of recipes for tangy pickles require some type of vinegar, fermenting can also create that beloved sour taste (with some gut-friendly probiotics as a bonus). To make your own fermented pickles, all you need is a salty brine, some spice and herbs for flavoring, and fresh veggies. After a few days or weeks, you'll be rewarded with crunchy and irresistible pickles that will last for months in the fridge.
Fermented Kosher-Style Dill Pickles
Keep it classic with a jar of these kosher-style pickles. Fresh garlic and dill add a boost of flavor, and you can also have a hint of heat by using the optional chile de arbol peppers.
Homemade Dill Pickles
"If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles," says Chef John. His variation includes bay leaves, coriander seeds, and black peppercorns.
Raw Fermented Beets
Fermenting isn't just for cucumbers! Other veggies, like beets can be equally delicious when fermented. Try it with either red or golden beets, both of which will ferment the same way but come out with varying flavors.
Ukrainian Dill and Garlic Pickles
A beloved family recipe, these garlicky and herbaceous pickles are made with the traditional Ukrainian technique of fermenting. Many reviewers say they've used this to preserve a summertime bounty of cucumbers, perfect for storing in the fridge or gifting to friends.
"These are half-sour pickles spiced with harissa and all the traditional components of Turkish za'atar," describes recipe creator Buckwheat Queen. "The toasted cardamom adds a citrusy finish to these very bold pickles." These ferment up in the fridge, meaning you won't have to worry about any potential spoilage when sitting on the countertop.