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Lacto-fermented Pickles

I love lacto-fermented pickles, my muse also, and these are our favorites…. Deli-Style, delicious, “good for you” yumminess. ? I would eat half the jar with one meal.


  1. Wash the cucumbers. If cucumbers are not fresh, soak them in freezing water for about 2-3 hours. Drain and pat dry.
  2. Make your brine by combining water and sea salt until dissolved, set aside.
  3. Cut off stem end of cucumbers; slice cucumbers into spears by cutting them lengthwise into quarters.
  4. Put all spices, including garlic, in the bottom of a 1-quart sized mason jar.
  5. Place the cucumbers spears inside the jar tightly. Packing them in tightly will help to keep the pickles from floating after you add the brine. Break bay leaf into two pieces and insert in-between pickle spears.
  6. Pour the brine (salt water) over the cucumbers to cover entirely. Make sure to let 1-inch of space in the jar for expansion. (If you need more liquid to cover the cucumbers, prepare another batch of brine using the same ratio of salt to the water as specified above.)
  7. Put the lid (preferably air-lock lid) on the jar tightly(make sure of that because you don’t want air inside the jar). If using air-lock fill with water according to manufacturer directions. Let it ferment, at room temperature, for 2 – 3 days.
  8. Pickles are ready when they taste good to you 🙂

Read: Why Should You Put Bay Leaves In Food

Have you tried making your own lacto-fermented pickles? Share your thoughts in the comments below!

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