How to Make Full Sour Pickles | Easy Fermented Pickle Recipe

Learn how to make full sour pickles with this easy, vinegar-free fermented pickle recipe.
Using a traditional saltwater brine, these pickles are packed with flavor and probiotics.
Follow along for step-by-step instructions to create perfectly crisp and tangy pickles at home.

Stay tuned until the end for a special bonus tip for second unique and healthy probiotic! These pickles are perfect for anyone looking to improve gut health while enjoying a delicious homemade snack.
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Recipe:
20 or so small cucumbers (whatever will fit in your jar)
1 3/4 tablespoons kosher/coarse salt (must be non-iodized) dissolved in 1/4 cup boiling water
water
1/4 teaspoon mustard seed OR small jalapeno pepper or other hot pepper,
1/4-1/2 teaspoon whole black peppers
2-3 bay leaves
4-5 dill fronds or stalks
3 peeled and sliced garlic cloves or leave whole if you want to eat them later

Directions:

Scrub your cucumbers and cut off the tops and tails (just a bit off each end). Pack them tightly in a glass jar with a wide mouth and a lid or cover, making sure there’s enough room to cover them with liquid. Take the dissolved salt in the 1/4 cup boiling water and add cold water to make 4 cups in total in a separate bowl/measuring cup. Set aside. Put herbs in the jars. Pour the liquid brine over the cucumbers until they are completely covered by the liquid. Take a plastic lid or crunched up plastic wrap or other non reactive object to hold the cucumbers down. They won’t try to float yet since they are tightly packed but with each day of pickling, they get a bit smaller and this will keep them submerged. Place the jar in a bowl or plate to catch any leakage of fluid.

When ready, place in fridge to store.