Crispy Fermented Pickles


  • 3/4 cup pickling salt
  • 1 cup vinegar
  • 10 cups water


  1. Boil gently for a few minutes and then cook before pouring over cukes

  2. Add 1 Bay leaf to each jar and put pickle pikes on

  3. Leave in a cooler part of your house if it’s too warm away from direct sunlight

  4. Ferment 2-3 weeks keeping an eye on them for fermentation

  5. They will turn a whitish cloudy colour, but as long as you keep the air out and burp them every few days they will be great

  6. Otherwise use one of these self venting devices and you don’t have to manually burp them

  7. They let the gases out but no air in

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