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Fermented Cucumber Pickles – No Vinegar, Crunchy, 7-Day Recipe

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Prep 10 minutes
7 days
Total 10 days
These crunchy, probiotic-rich fermented cucumber pickles use no vinegar, no sugar, and no shortcuts. Just cucumbers, garlic, spices, and a salt brine that ferments naturally over 7 days, followed by a cold flavoring phase.
Servings 4
Course Condiments, Side Dish
Cuisine Eastern European, Fermented Foods, Traditional

Ingredients

Fermentation Brine (7 Days)
  • 200 gm Pickling Salt (Do NOT use iodized salt)
  • Filtered water (Chlorine-free water is essential for fermentation.)
  • pickling cucumbers (Fresh, firm, and unwaxed.)
Flavoring Brine (After 7 Days)
  • 1 head Garlic sliced in half
  • fresh dill sprigs
  • 4 celery stalks (optional for flavor)
  • 2 tbsp black peppercorns
  • 1 tbsp 1 tsp dill seed
  • Filtered water (to fill the jar after discarding the initial salt brine.)

Equipment

  • 1 1-Gallon Glass Jar
  • 1 Fermentation Weights
  • 1 Lid with Airlock (optional)

Method

Fermentation Brine (7 Days)
  1. Wash cucumbers & trim blossom ends
  2. Pack cucumbers into 1-gallon jar
  3. Dissolve salt in filtered water
  4. Pour salt brine over cucumbers
  5. Cover loosely, ferment for 7 days
Flavoring Brine (3 Days in Fridge)
  1. Discard salt brine (do not rinse cucumbers)
  2. Add garlic, dill, celery, peppercorns, dill seed
  3. Fill jar with fresh filtered water
  4. Seal jar & refrigerate for 3 days

Video

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