Grandma’s Secret 5-Day Sour Pickles Recipe You’ll Crave
Tangy and crunchy sour pickles made with fresh cucumbers and a simple brine.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 3-5 days
- Yield: 1 quart 1x
- Category: Fermented Foods
- Method: Fermentation
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 4 cups water
- 1/4 cup salt
- 4–5 small cucumbers
- 2 cloves garlic, smashed
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 2 bay leaves
Instructions
- Dissolve salt in water to make the brine.
- Pack cucumbers, garlic, peppercorns, mustard seeds, and bay leaves into a clean jar.
- Pour brine over cucumbers until fully submerged.
- Cover loosely and let ferment at room temperature for 3-5 days.
- Transfer to the refrigerator when desired sourness is reached.
Notes
- Use pickling or kosher salt, not iodized salt.
- Keep cucumbers submerged to prevent mold.
- Taste daily during fermentation.
Nutrition
- Serving Size: 1 pickle
- Calories: 5
- Sugar: 0g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://cannedkitchen.com/grandmas-sour-pickles-recipe/