Easy Fermented Cucumber Pickle

Easy Fermented Cucumber Pickle is made by soaking cucumbers in a saltwater brine with garlic, black pepper, and black salt. Instead of vinegar, the natural process of fermentation gives them a sour, tangy flavor.

Over the years, I have tried and curated several kinds of pickles in my kitchen- amla pickle, carrot gobhi pickle, pickled garlic and green chili, and sweet lime pickle. Most of these pickles are made using the old preservation methods that take days to ferment.

This Easy Fermented Cucumber Pickle is one such recipe that uses a simple salt water brine with garlic, black pepper, black salt, and mustard seeds.

The flavor comes from the traditional preservation method, where lactic acid bacteria do the work, giving these pickles their natural probiotics and a taste that cannot be achieved instantly.

The texture is softer than vinegar pickles, but the sourness deepens with every passing day. Just keep them in a dry place on a kitchen counter for about 4-5 days.

You can enjoy these pickled cucumbers on the side with burgers, sandwiches, or wraps. They also work well sliced into salads or added to a simple snack plate.

Love Cucumbers? Try my favorite cucumber recipes from the blog: Air Fry Cucumber chips, Cucumber Radish Salad, Apple Cucumber Salad, and Cucumber Tzatziki Salad.

Ingredients

See the recipe card for exact measurements of the ingredients.

• Cucumbers- English cucumbers work best as they are almost seedless.
• Garlic- Freshly grated.
• Spices and Salt- Black salt, yellow mustard seeds, black pepper. Preferably use non-iodized salt.
• Water- as much to soak the cucumbers in a jar.

Tip: If you like crunchy pickled cucumbers, add a bay leaf or soak the cucumbers in ice water for a few hrs before pickling.

How to make Pickled Cucumbers (Homemade fermented)

Step 1. Prepare cucumbers
Wash cucumbers thoroughly and slice them into halves or spears. I have cut cucumbers into short spears by slicing lengthwise and then halving.

Step 2. Make the brine
Place garlic, black pepper, and spices of your choice at the bottom of a clean jar. Add water and dissolve salt in water to prepare a simple brine.

Step 3. Pack cucumbers
Add cucumbers to the jar with brine. Cover the cucumbers completely with the salt water brine. Make sure they stay submerged.

Step 6. Cover and ferment
Close the jar loosely with a lid. Leave it at room temperature for 3–5 days.

Step 7. Taste and store
Check daily, and once the pickles taste sour enough, transfer the jar to the refrigerator to slow fermentation.

Expert Tips

• Use fresh cucumbers.
• Always keep cucumbers fully submerged to prevent spoilage.
• Place a clean weight or small plate on top if needed.
• Ferment in a cool, dark place to slow softening.
• Add a grape leaf or black tea leaf to help keep pickles firm.
• If you see bubbles, it’s normal during fermentation. But if it has a foul smell, it might be because of mold.
• The general rule for brine is to use a 2–3% salt solution for cucumbers. That means adding 20 to 30 grams of salt per 1 liter of water, which is about 1 to 1.5 tablespoons per 4 cups of water.
• For a milder fermentation, use 2% brine (20 grams salt per liter). For stronger and tangier pickles, use 3% brine (30 grams salt per liter).
• 2% brine (milder): Ferments faster, usually ready in 3–4 days at room temperature. The flavor is lighter, and cucumbers may soften more quickly. I have used this method.
• 3% brine (stronger): Ferments slower, usually 5–7 days at room temperature. The flavor is tangier, and the cucumbers stay firm a little longer.

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Easy Fermented Cucumber Pickle

Easy Fermented Cucumber Pickle is made by soaking cucumbers in a saltwater brine with garlic, black pepper, yellow mustard seeds, and black salt. Instead of vinegar, the natural process of fermentation gives them a sour, tangy flavor.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

ferementation time 4 days d

Total Time 4 days d 5 minutes mins

Course accompaniments, sides

Cuisine American

Servings 2 cucumbers

Calories 5 kcal

Equipment

• glass jar
• Chopping board

Ingredients

  

• 2 medium Cucumbers Slice lengthwise and then cut into quarters (spear-shaped)
• 2-3 cloves Garlic Freshly grated
• 1 teaspoon yellow mustard seeds 1
• 1 teaspoon whole black pepper
• 2 teaspoon Black salt Preferably use non-iodized salt.
• 2 cups Water- as much to soak cucumbers fully

Instructions

 

• Step 1. Prepare cucumbers
• Wash cucumbers thoroughly and slice them into halves or spears. I have cut cucumbers into short spears by slicing lengthwise and then halving.
• Step 2. Make the brine
• Place garlic, black pepper, and spices of your choice at the bottom of a clean jar. Add water and dissolve salt in water to prepare a simple brine.
• Step 3. Pack cucumbers
• Add cucumbers to the jar with brine. Cover the cucumbers completely with the salt water brine. Make sure they stay submerged.
• Step 6. Cover and ferment
• Close the jar loosely with a lid. Leave it at room temperature for 3–5 days.
• Step 7. Taste and store
• Check daily, and once the pickles taste sour enough, transfer the jar to the refrigerator to slow fermentation.

Video

Notes

• Use fresh cucumbers.
• Always keep cucumbers fully submerged to prevent spoilage.
• Place a clean weight or small plate on top if needed.
• Ferment in a cool, dark place to slow softening.
• Add a grape leaf or black tea leaf to help keep pickles firm.
• If you see bubbles, it’s normal during fermentation. But if it has a foul smell, it might be because of mold.
• The general rule for brine is to use a 2–3% salt solution for cucumbers. That means adding 20 to 30 grams of salt per 1 liter of water, which is about 1 to 1.5 tablespoons per 4 cups of water.
• For a milder fermentation, use 2% brine (20 grams salt per liter). For stronger and tangier pickles, use 3% brine (30 grams salt per liter).
• 2% brine (milder): Ferments faster, usually ready in 3–4 days at room temperature. The flavor is lighter, and cucumbers may soften more quickly. I have used this method.

Nutrition Facts
Servings: 10
Amount per serving
Calories	5
% Daily Value*
Total Fat 0.1g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 466mg	20%
Total Carbohydrate 1.1g	0%
Dietary Fiber 0.2g	1%
Total Sugars 0.4g
Protein 0.3g
Vitamin D 0mcg	0%
Calcium 7mg	1%
Iron 0mg	1%
Potassium 34mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

• 3% brine (stronger): Ferments slower, usually 5–7 days at room temperature. The flavor is tangier, and the cucumbers stay firm a little longer.

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