Every Day Pickle Spears

Spring is here! Bring out the grilled hamburgers, hot dogs, brats, and cold cut sandwiches! And to accompany them, try some fermented pickle spears! They are dilly and delicious and deliver immune-boosting bacteria into your gut with every crunch.

Unlike vinegar soaked pickles, these every day pickle spears are made the old-fashioned way: through good ol’ fermenting!

The Ingredients (for 1 gallon – adjust as needed):

  • Cucumbers (6-8 medium sized)
  • 15-20 Garlic Cloves
  • 4 Tablespoons of Red Peppers
  • 8 Bay Leaves
  • Pickling Spices (blend of mustard seed, dill seed or fresh herb, and coriander seeds)
  • 1 Gallon of Pickling Brine (1/2 c salt to 1 Gallon of chlorinated water) – we prefer our high mineral powdered Himalayan salt

The Method:

Clean up your cucumbers and chop of the ends. Slice them into spears.

Slightly mash your garlic cloves with the side of a knife to release their flavors.

Pack the cucumber spears alternating garlic and spices as you go.

Cover the cucumbers with brine leaving 1 inch space on the top of the jar.

Assemble your Fermentools airlock system (check out our single pack, 4-pack, 6-pack, or 12-pack) using the glass weight to keep your veggies under the brine.

Leave your pickles to ferment for 3-6 days tasting them every few days until they are to your liking, then move them into the refrigerator for long-term storage.

Never let a burger, hot dog or sandwich go unaccompanied again and turn this pickle recipe into your very own crowd pleaser.

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Cassie Deputie

2 Comments

  1. Jayme on May 24, 2020 at 10:26 pm

    I’m having a hard time figuring out what the process is using your system once a batch is ready to be moved to the fridge. My first batch looks lovely and smells pretty good but the top hats are filled with brining juices. Do I take the lids off, clean up the overflow and replace with normal bell jar kids?

    • Cassie Deputie on May 26, 2020 at 2:53 am

      Congratulations!
      Yes I clean it up and place a regular jar lid on top.

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