Discover how to make lacto-fermented pickles at home — no vinegar, no fillers, just crisp cucumbers, salt, water, and time! In this step-by-step video, I show you how to prepare your cucumbers, trim off the fibery ends, and pack them into jars with fresh dill, garlic, and optional spices for maximum flavor. Learn the secrets to keeping your pickles crunchy, how to make the perfect brine, and tips for using glass weights and airlock lids for safe fermentation. Whether you cut your cucumbers into spears, slices, or leave them whole, the process is simple and fun. After just 5–7 days in a cool, dark place, you’ll have tangy, probiotic-rich pickles ready to enjoy straight from your fridge. Perfect for anyone looking for healthy, gut-friendly homemade pickles without artificial ingredients.
#LactoFermentation #FermentedPickles #Homesteading #SustainableLiving #DIYPickles
Music: Zephyr
Musician: Academy
14 Comments
Want to make your own gut-friendly, lacto-fermented pickles at home? 🥒💚🍃 Check out the step-by-step instructions in this video and let me know how your batch turns out! I didn’t mention this in the video, but adding ingredients like black tea, bay leaves, or grape leaves can help keep your pickles crisp and delicious.
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Wow! I will try that for sure! Thanks for sharing! I like that very easy to follow recipe…🥰🙏
Thanks
So many things to love in this video!! 🎉 I’m excited to try this and How to pick a cuke! 💰 No more twisting for me 🔥😅
Keep rockin’ it over there. WoOt 🤍😊
That's how she pickled hers. She used either grape leaves or current eaves and dill. I think the leaves she put in the bucket created the brine. They were different from store bought pickles, but my parents were from Latvia and I grew up eating many home grown and natural foods. She even made her own yogurt.
Lacto fermentation is pretty neat Adrian. I got into it this year, after making sourdough for a few years. Salt brine and time does wonderful things. I typically let mine sit for 2-3 weeks. I add a piece of masking tape and write the date on it so I don’t forget when I started it
That's how my grandma used to make them! I miss the taste so much. I'll make them tomorrow. Thank you!
Yes! More skate scenes. Love the vid Adrian. I'm pretty sure we are kindred spirits. I love God, used to skate in my younger days and am getting into more self sufficiency for the last few years.
Can we use iodised salt? And any substitute for dill?
Save me a jar, i noticed how you poited to the fermented chicken feed on the opposite side of the psge. 😊
This is an ancient Persian method for preserving cucumbers.
Man you have all kind of cool plants at your place.
I’ve been making these from the Bubbies pickle recipe for several years. In your video it seemed you were using half gallon jars? Is that right? What other things are you fermenting? Also, I have the attachment for the seal-a-meal jar sealer but just bought a dedicated jar sealer that works with both size lids, is rechargeable and a nice small size. It works great and the pickles last a year in fridge. Without that I have had some failures that grew mold.
I’ve enjoyed your videos as they have been vslidating many of the practices I have adopted. Nice to find a like minded community of people, and BTW, Ilove the wa you end your videos with a blessing in Jesus name.
Lacto acid bacteria is a recent discovery for me and I love how much good they do for us. They can be used to make fertiliser, to preserve food… And are very healthy for our gut!
Thank you for sharing this recipe.
How long can they be stored?