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Recipe For Lacto-Fermented Crunchy Pickle With 5 Tips To Make It Delicious

Recipe For Lacto-Fermented Crunchy Pickle With 5 Tips To Make It Delicious

Welcome to the world of mouthwatering delights as we dive into the art of making delicious lacto-fermented crunchy pickles. Whether you’re a seasoned fermenter or a newbie in the world of pickling, this guide is your go-to resource for achieving pickle perfection. Get ready to elevate your pickle game and tantalize your taste buds with every crisp, tangy bite!

Recipe For Lacto-Fermented Crunchy Pickle


  • 4 to 5 cucumbers for pickling (Kirby or Persian work well)
  • 2 tablespoons sea salt (non-iodized)
  • 1-2 cloves garlic, peeled and smashed
  • 1 teaspoon whole peppercorns
  • 1 teaspoon mustard seeds
  • 1-2 sprigs fresh dill
  • 1/2 teaspoon coriander seeds (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • Filtered water

Also Read: Fermenting Broccoli


  • Quart-sized wide-mouth glass jar with lid
  • Small bowl
  • Plate or weight to keep pickles submerged
  • Cheesecloth or coffee filter


  1. Prepare the Cucumbers:
    • Wash cucumbers thoroughly, ensuring they are free from any dirt or debris.
    • Cut the cucumbers off about 1/4 inch from each end.
  2. Create the Brine:
    • In a small bowl, dissolve sea salt in 2 cups of filtered water. Mix the ingredients together until the salt is gone.
  3. Layer the Jar:
    • Place garlic, peppercorns, mustard seeds, dill, and any optional spices in the bottom of the glass jar.
  4. Pack the Cucumbers:
    • Pack the prepared cucumbers tightly into the jar, leaving about an inch of space from the top.
  5. Pour in the Brine:
    • Make sure that the cucumbers are fully submerged by pouring the brine over them. Leave an area of about an inch at the top.
  6. Weigh Down the Pickles:
    • Place a small plate or weight on top of the cucumbers to keep them submerged in the brine. This helps prevent mold.
  7. Cover and Ferment:
    • Use a rubber band to hold the fabric or coffee filter over the jar. While letting air flow, this keeps debris from getting in.
    • Place the jar in a cool, dark place to ferment. Check the pickles every day, skimming off any scum that may form on the surface.
  8. Taste Test:
    • After 3-7 days, start tasting the pickles. Once they have the crunch and tanginess you want, put the jar in the fridge to slow down the fermentation process.
  9. Enjoy:
    • Your delicious lacto-fermented crunchy pickles are ready to enjoy! They will stay fresh for a few months in the fridge.

Also Read: Fermented Sugar Snap Pea Pickles

Remember, the key to perfect pickles is patience. Experiment with different spices and fermentation times to find your ideal combination. Happy pickling!

5 Best Tips To Make Lacto-Fermented Crunchy Pickle Delicious

1. Choose the Right Cucumbers:

When embarking on your journey to craft the perfect lacto-fermented crunchy pickles, the first crucial step is selecting the right cucumbers. Select cucumbers that are both fresh and firm, and that are marked as “pickling cucumbers.” The ideal choices are Kirby or Persian cucumbers, renowned for their smaller size and innate crisp texture. If you find yourself with larger cucumbers, fear not; simply slice them into uniform spears or coins to ensure an optimal crunch in every bite.

2. Use High-Quality Salt and Filtered Water:

The foundation of exceptional pickles lies in the quality of your ingredients. Select a high-grade sea salt that is non-iodized and free of anti-caking agents. Iodine and additives, if present, can interfere with the delicate fermentation process. Equally important is the choice of water. Opt for filtered water to eliminate any traces of chlorine or other chemicals that might compromise the nuanced flavor and overall quality of your pickles.

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3. Maintain Proper Fermentation Conditions:

Creating the perfect environment for lacto-fermentation is key to a successful pickle-making endeavor. Keep your fermenting jar in a cool, dark place, ideally maintaining a temperature range between 60-70°F (15-21°C). This ideal temperature range keeps the brewing process under control. Vigilance is crucial—regularly inspect your fermenting jar for any signs of mold or off-putting odors. Should you encounter any surface scum, promptly remove it to safeguard the purity of your pickle batch.

4. Experiment with Flavor Enhancers:

Elevate your pickle game by injecting a burst of personality with flavor enhancers. Try new things is the name of the game here. Consider adding aromatic garlic, piquant peppercorns, zesty mustard seeds, fragrant fresh dill, exotic coriander seeds, or a hint of heat with red pepper flakes. The key lies in striking a harmonious balance, ensuring these additions complement rather than overwhelm the innate taste of the cucumbers.

Also Read: Every Day Fermented Pickle Spears

5. Patience is Key – Taste Test Regularly:

In the world of lacto-fermentation, patience truly is a virtue. While the typical fermentation period spans 1 to 4 weeks, the journey to pickle perfection requires regular taste testing. Commence your checks after 3 days, savoring the evolving flavors. Continue this process until you achieve the precise balance of crunch and tanginess that suits your palate. Once content, usher in the final phase—transfer your jar to the refrigerator to gracefully slow down the fermentation process. Now, revel in the joy of relishing your own creation: a jar of delicious, crunchy pickles that embody the art of patience and precision.


Congratulations on embarking on the journey to create your own batch of irresistibly crunchy lacto-fermented pickles! Armed with the knowledge of lacto-fermentation and the patience to let nature work its magic, you’re on the path to pickle perfection. Get ready to impress your taste buds and those of your friends and family with these homemade delights. Enjoy the satisfying crunch and burst of flavor that only comes from a perfectly crafted, lovingly fermented pickle. Happy pickling!


What is lacto-fermentation, and why is it essential for crunchy pickles?

Lacto-fermentation is a natural preservation process where beneficial bacteria convert sugars into lactic acid. This not only preserves the pickles but also imparts that classic tangy flavor. The result? Crispy, flavorful pickles that are not only delicious but also packed with probiotic goodness.

How long does it take to make lacto-fermented crunchy pickles?

The fermentation process typically takes 1 to 4 weeks, depending on your desired level of crunch and tanginess. It’s a patient journey, but the reward is well worth it. Experiment with different fermentation times to find your perfect pickle balance.

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