Easy Fermented Pickles with Onions

Fermented pickles might sound fancy and complicated, but they could not be any easier! Pack some spices and sliced cucumbers (and onions in this case) in a jar, top off with saltwater, let it sit out for a few days. Badabing badaboom, ya got pickles! And healthy ones at that!

During the summertime, it seems like there is never a meal without a jar of cucumbers and onions on the table. Traditionally they are a quick pickle in a vinegar solution, but we try to add fermented foods to our diet whenever possible because they pack some serious health benefits.

Probably their most well-known health benefit is their support of the digestive system and beneficial gut flora. A huge portion of your immune system is housed in your gut, so supporting a healthy bacteria balance with these natural probiotics, in turn, supports your immune system. Fermented foods also help to combat inflammation, which is associated with many diseases.

The moral of the story being, we could all use some extra fermented foods in our diets. So I adapted this recipe to do just that.

Ingredients

• 4 cups filtered water
• Roughly 4 cups sliced cucumbers and onions
• 2 1/2 tbsp sea salt
• 1 tbsp dried dill, or a bunch of fresh dill from the garden. You can judge how much you want.
• 1 tsp mustard seeds
• 5 cloves garlic
• optional: chili pepper for a little heat
• Handful of grape, oak, or wild cherry leaves. These contain tannons that help the cucumbers stay crisp.

Supplies

• half gallon or 2 quart jars and lids
• fermentation weights You could also used a sanitized stone or ziploc baggie with some water in it to weigh down the contents.

Directions

1. Soak cucumbers in ice bath for 15-20 minutes. This helps to keep them crisp.
2. Completely dissolve salt in the water to create the brine.
3. Layer cucumbers, onions, garlic, and spices, and leaves in the jar.
4. Cover with brine. Leave about 1 inch of headspace.
5. Use a fermentation weight to keep the cucumbers submerged.
6. Cover the jar with a regular lid, airlock lid, or cloth secured with a rubber band. If you use a tight lid, be sure to burp your jar every day to release gas and pressure that builds up during the fermentation process.
7. Culture at room temperature (60-70°F is preferred) until they reach your desired flavor and texture. 
8. Once cucumbers are finished culturing, put a tight lid on the jar and move to cold storage.

Watch Aida & I Whip Them Up!

Try my other FERMENT recipes

Try my other CUCUMBER recipes