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Easy Fermented Fridge Pickles
Snack

Easy Fermented Fridge Pickles

15 minServes 10Nutri-Score A€
from @sivanskitchen31 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • cucumber (leftover cucumbers, cut into spears or left whole)Produce600 g
  • jalapeño (whole or halved)Produce2 pieces
  • garlic (whole cloves, peeled)Produce4 pieces
  • fresh dill (sprigs)Produce10 g
  • kosher saltSpices30 g
  • white distilled vinegarPantry120 ml
  • filtered water (to fill the jar)Beverages750 ml

per serving

Nutrition

12kcal

Carbs
2 g
Proteins
1 g
Fat
0 g
Adapt tools

what you’ll use

Tools

  • 1 L jar

step by step

Method

  1. Pack the jar with vegetables

    • Cut the leftover cucumbers into spears, or leave them whole if you prefer.
    • Pack them tightly into the jar.
    • Add the jalapeños, whole garlic cloves and fresh dill, pressing everything in nice and tight.
    Step 1

  2. Make the brine

    • Add the kosher salt and the white distilled vinegar to the jar.
    • For salt-only pickles, skip the vinegar and add an extra half tablespoon of salt.
    • Fill the rest of the jar with filtered water all the way to the top.
    Step 2

  3. Seal and shake

    • Seal the jar nice and tight.
    • Give it a good shake to dissolve the salt.
    Step 3

  4. Ferment on the counter

    • Leave the jar on the counter so the vegetables ferment.
    • After that, move the jar to the refrigerator to keep the pickles cold and crisp.
    Step 4
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