Salt Pickle Recipe: Easy Homemade Pickles to Try Today

Pickling is one of the oldest and most delightful ways to preserve vegetables, infusing them with tangy, salty flavors that elevate any meal. Among the many pickling styles, salt pickling stands out for its simplicity and authentic taste.

This method relies primarily on salt to draw out moisture and create a natural fermentation environment, resulting in crisp, flavorful pickles that are both healthy and satisfying. Whether you’re a seasoned fermenter or just starting out, this salt pickle recipe is easy to follow and yields delicious results every time.

Perfect as a snack, side dish, or condiment, salt pickles bring a refreshing crunch and a burst of umami to your table. Plus, they are packed with probiotics, promoting gut health and digestion.

Let’s dive into this classic recipe, explore the necessary ingredients and equipment, and uncover tips to customize your pickles just the way you like them.

Why You’ll Love This Recipe

This salt pickle recipe is a fantastic introduction to homemade fermentation. With just a handful of simple ingredients, you can create pickles that are crisp, tangy, and full of natural goodness.

Unlike vinegar-based pickles, salt pickles undergo a natural fermentation process that enhances flavor complexity and boosts health benefits.

You’ll appreciate how easy it is to customize the recipe to your taste by adding herbs, spices, or different vegetables. Plus, making your own pickles means you control the salt content and avoid preservatives found in store-bought varieties.

Whether you want to enjoy them alongside sandwiches, salads, or as a zesty snack, these pickles bring a fresh, vibrant element to any dish.

Ingredients

• 1 kg cucumbers (small, firm pickling cucumbers work best)
• 3 tablespoons sea salt (non-iodized, for fermentation)
• 2 cups filtered water (chlorine-free to encourage fermentation)
• 3 garlic cloves (smashed)
• 1 tablespoon dill seeds (or fresh dill sprigs)
• 1 teaspoon black peppercorns
• Optional: 1 small chili pepper (for a spicy kick)

Equipment

• 1 large glass jar (at least 1-liter capacity with airtight lid)
• Mixing bowl (for brine preparation)
• Measuring spoons
• Clean cloth or fermentation weight (to keep cucumbers submerged)
• Knife and cutting board
• Funnel (optional, for easy jar filling)

Instructions

1. Prepare the cucumbers: Wash the cucumbers thoroughly and trim the blossom ends. This step helps prevent softening during fermentation.
2. Make the brine: In a mixing bowl, dissolve 3 tablespoons of sea salt in 2 cups of filtered water. Stir until fully dissolved.
3. Pack the jar: Place garlic cloves, dill seeds, black peppercorns, and chili pepper (if using) at the bottom of the jar. Pack the cucumbers tightly into the jar, standing upright if possible.
4. Pour brine over cucumbers: Pour the saltwater brine into the jar until the cucumbers are fully submerged. Leave about 1-2 inches of headspace at the top.
5. Weight down the cucumbers: Use a clean fermentation weight or a small, clean jar filled with water to keep the cucumbers submerged under the brine. This prevents mold and ensures proper fermentation.
6. Seal and ferment: Close the jar with an airtight lid. Place the jar in a cool, dark spot at room temperature (around 18-22°C or 65-72°F) for 5 to 7 days. Check daily to ensure cucumbers remain submerged; if any scum forms on top, skim it off.
7. Test and refrigerate: After 5 days, taste a pickle to check the flavor and texture. If you prefer a tangier taste, ferment for up to 10 days. Once ready, seal the jar and refrigerate to slow fermentation and preserve freshness.

Tips & Variations

“Always use non-iodized salt for fermentation to avoid inhibiting the growth of beneficial bacteria.”

To customize your salt pickles, try adding different spices such as mustard seeds, coriander seeds, or bay leaves. Fresh herbs like thyme or oregano can add unique aromas.

For a sweeter touch, add a teaspoon of sugar or a few slices of onion.

If you want to pickle other vegetables, such as carrots or green beans, follow the same method but adjust fermentation time based on the vegetable’s density. Remember, fermentation times may vary with temperature and personal taste.

Nutrition Facts

Serving Suggestions

Salt pickles are incredibly versatile. Serve them as a crunchy side with grilled meats, sandwiches, or burgers to add a refreshing tang.

They pair wonderfully with cheese boards or charcuterie platters, offering a palate-cleansing bite.

Chop them up and toss into salads or use the brine as a zesty dressing base. They also work well as toppings for tacos or as an accompaniment to rice bowls and noodle dishes.

Conclusion

Making your own salt pickles is a rewarding kitchen adventure that yields delicious, healthful results. This recipe requires minimal ingredients and equipment but delivers maximum flavor and crunch.

The natural fermentation process not only preserves your cucumbers but also enhances their nutritional profile with beneficial probiotics.

Once you’ve mastered this basic recipe, feel free to experiment with different spices and vegetables to create your own unique pickled treats. Homemade salt pickles are a fantastic way to add zest and excitement to everyday meals, impress your family and friends, and enjoy the art of fermentation at home.

Happy pickling!

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