If you like pickles, you have to try making lacto-fermented pickles at home. Unlike the store-bought kind that are preserved in vinegar, these are made by fermenting cucumbers in a simple saltwater brine. It’s an age-old method that not only gives the pickles a bold, tangy flavor but also creates the perfect crunchy texture you know and love—without any additives or heat processing.
What makes them extra special? They’re naturally rich in probiotics, the beneficial bacteria that support a healthy gut and immune system. With just cucumbers, salt, water, and a little patience, you can create your own batch of these gut-loving pickles right at home. It's one of the easiest (and tastiest) ways to start experimenting with fermentation—and your digestive system will thank you.
Lacto-fermented pickles typically take 5 to 10 days to make, depending on your environment and how tangy you like them.
At warm room temperature (70–75°F / 21–24°C): they may be ready in as little as 5 days.
Cooler temps can slow fermentation, taking closer to 7–10 days.
You’ll know they’re ready when they smell pleasantly sour, taste tangy, and have that signature crunch.
You can taste them starting around day 4 and move them to the fridge once they’ve reached your desired flavor. Refrigeration slows fermentation and helps them stay crisp and delicious for weeks!
The sweet spot for me is 4 days for the perfect crunchy pickles.
Ingredients You Need
Persian Cucumbers (enough to fill the jar), can cut in halves or fourths, or leave whole
Non chlorinated water
3% Non-iodized Salt
Optional Add-ins
1 bunch dill
1 jalapeno sliced
2 inches organic ginger sliced
½ tbsp whole black peppercorn
Sterilized Jar
If you do not have a scale, you can create a salt water brine with a ratio of 1 tablespoon of salt to 2 cup of water
How to Make Lacto-Fermented Cucumbers
1️⃣Prep cucumbers: Wash and trim ends
2️⃣Pack jar: Add cucumbers, dill, and optional add-ins to a clean jar.
3️⃣Pour brine: Use the scale to calculate 3% salt brine (if you don’t have a scale, use the ratio above). Cover cucumbers completely. If needed, use a weight to keep them submerged.
4️⃣Ferment: Cover and let sit at room temp (68–75°F) for 5–10 days. Open the jar daily to release the pressure.
5️⃣Taste & store: When tangy to your liking, seal, and refrigerate to slow fermentation. Enjoy within 2–3 months. These pickles only get better with time!
