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Home » Recipes » snacks

Fermented Pickles without Vinegar

Published: Nov 28, 2021 · Modified: Sep 8, 2023 by Sarah Baumeister · This post may contain affiliate links · 12 Comments

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Learn how to make "brined" pickles with baby cucumbers, garlic, and chili peppers. These are wild fermented pickles without vinegar and with loads of flavor from spicy thai chilis, garlic, and black peppercorns. They are naturally fermented pickles that are full of probiotics and spicy flavor in every crunchy, pickle-y bite.

top down view of baby cucumbers in a large mason jar with a pepper on top

What is the difference between fermenting and pickling?

The main difference between fermenting and pickling is the liquid used in the process.

Fermenting involves water and salt as the liquid. The natural bacteria and yeast in the air and on the vegetables works with the water and salt to ferment the vegetables. This process involves the breakdown of carbohydrates and sugars into lactic acid and alcohol. You will see the fermentation process happen visibly by the bubbles that form. The longer you leave the fermented vegetables on the counter at room temperature, the stronger the flavor will be. For more fermented vegetables recipes, try fermented jalapenos and fermented red cabbage sauerkraut.

Pickling generally involves vinegar as the liquid. Most store bought canned pickles you will see are going to be made using vinegar.

What is a pickle brine?

ingredients set up for fermented pickles

A pickle brine is made with water, salt, and other spices for flavor.

Best pickles for brining

Small, baby, mini, or pickling cucumbers are the best pickles to use for brining because of their small size and thinner skin. Try to find cucumbers that are 3-4 inches or less without any blemishes and that are unwrinkled.

bowl of baby cucumbers with other pickle ingredients scattered around
hand holding a baby cucumber for size reference

I like to keep the cucumbers whole for these brined pickles, as it keeps them crisp.

Ingredients for fermented cucumbers

ingredients for fermented pickles on a white background
  • baby cucumbers
  • water
  • salt
  • chilis
  • garlic
  • whole black peppercorns
  • bay leaves

How to Make Fermented Pickles

Place half of the baby cucumbers into your mason jar or pickle crock. Add garlic, peppercorns, and chilis. Top with remaining cucumbers and press down so the ingredients are tightly packed.

pickle flavoring ingredients in a mason jar

Top second layer of baby cucumbers with salt water solution until the brining liquid is about 1-2 inches past the top of the cucumbers. Use some sort of weight to ensure all of the pickles are submerged. Brine pickles for at least 3-5 days, and up to a couple weeks.

finished fermented pickles ready to sit on counter
weight on top of cucumbers while fermenting

Make sure to keep a bowl under the jar of fermenting cucumbers, as it can sometimes overflow during the pickle fermentation process. You will see bubbles form and you can "burp" or lift the weight up every few days to release those.

Pro Tip

You can use this brine to pickle all kinds of veggies, I like carrots and green beans, as well.

Other ingredients to add to pickles

I kept these brined baby pickles pretty simple with just a bit of spice. Some other possible ingredients you could add are:

  • Fresh dill
  • Grape leaves
  • Jalapenos
  • olives
  • celery seeds
  • mustard seeds

How long to ferment pickles

pickles in a mason jar that has fermented for about a week
top view of finished pickles

The longer you ferment your pickles, the stronger the flavor will be and the more sour they will taste. I suggest allowing your pickles to ferment for at least 3-5 days, and up to a couple weeks depending on your preference. After the pickles are at the fermentation stage you would like, store them in the fridge.

Storage

Once the pickles have reached your desired fermentation level you can store them in the fridge to stop (or dramatically slow down), the fermentation process. They will last in the fridge for several months. These pickles are not canned or cooked, they are kept in the refrigerator and they keep their crunchy texture for a long time!

featured image of fermented pickles without vinegar in a mason jar

Fermented Pickles without Vinegar

Sarah Baumeister
Fermented Pickles without Vinegar are made with cucumbers in salt brine that is flavored with chilis, garlic, and whole peppercorns for a crispy and spicy snack.
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course snacks
Cuisine American
Servings 10 servings
Calories 13 kcal

Ingredients
  

  • 1 lb. baby cucumbers
  • 2 cups water about
  • 1 tbsp. salt
  • 4 thai chilis
  • 8 garlic cloves smashed
  • 1 tbsp. whole black peppercorns
  • 5 bay leaves

Instructions
 

  • Place half of the baby cucumbers into your mason jar or pickle crock.
  • Add garlic, peppercorns, and chilis. Top with remaining cucumbers and press down so the ingredients are tightly packed.
  • Mix together water and salt until salt is dissolved.
  • Top second layer of baby cucumbers with salt water solution until the brining liquid is about 1-2 inches past the top of the cucumbers. Use some sort of weight to ensure all of the pickles are submerged. Brine pickles for at least 3-5 days, and up to a couple weeks.
  • Make sure to keep a bowl under the jar of fermenting cucumbers, as it can sometimes overflow during the pickle fermentation process. You will see bubbles form and you can "burp" or lift the weight up every few days to release those.

Nutrition

Serving: 1gCalories: 13kcalCarbohydrates: 3gProtein: 1gSodium: 701mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. haile

    October 24, 2022 at 3:26 pm

    when you say place a weight on top what kind of weight would this be? what did you use for your weight ?

    Reply
    • Sarah

      October 24, 2022 at 4:28 pm

      A glass weight of any kind works great because it's nonreactive. I just used a smaller glass jar I had lying around! -Sarah

      Reply
  2. Lorraine

    December 31, 2022 at 12:03 am

    Do you put the jar lid on during the fermentation? Lid and weight?

    Reply
    • Sarah

      January 11, 2023 at 9:30 pm

      Lorraine,

      The weight is about 1/2 pound, just enough to keep everything pushed down. As far as lids go, I had a lid loosely placed on, so as to not build too much pressure and crack the glass jar.

      Sarah

      Reply
  3. Ian Anderson

    April 01, 2023 at 6:33 pm

    Do I place in fridge or keep on counter?

    Reply
    • Sarah

      April 11, 2023 at 8:35 pm

      I personally am more comfortable fermenting in the fridge. It slows the process, and they won't be as tangy, but this helps lower the risk of anything unsafe growing.

      -Sarah

      Reply
  4. Sherie Lemire

    May 12, 2023 at 10:23 pm

    After you get all the stuff in the jar and put a weight in, do you a lid on and if so what kind?

    Reply
    • Sarah

      May 17, 2023 at 3:20 pm

      If the jar comes with a lid, you can secure it loosely. Otherwise, a cloth over top with a rubber band to secure it works great. You want to make sure it can "breath."

      -Sarah

      Reply
  5. Lily

    September 06, 2024 at 3:17 am

    One of my favorite recipes!!

    Reply
    • Sarah Baumeister

      September 26, 2024 at 1:45 am

      Thank you, Lily! That's great to hear.

      Reply
  6. nancy r summers

    December 12, 2024 at 1:44 am

    Can you can the pickles once fermented?

    Reply
    • Sarah Baumeister

      January 15, 2025 at 2:50 am

      Yes, that would make these pickles shelf stable!

      Reply
4.88 from 8 votes (8 ratings without comment)

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