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Pickled cucumbers pack loads of vitamins ( such as vitamin K, vitamin A, calcium, potassium, vitamin C) and minerals in their vinegary brine. Lacto-fermentation, both pickles, and juice are full of gut-health-promoting probiotics, and homemade pickles are way better than any product you might buy in the stores.

Prep: 5 mins


  • 4 pickling cucumbers, quartered lengthwise into spears

  • 1 tbsp pickling spices that you like; I used red pepper flakes, garlic powder

  • 1 tannin-rich ingredient, such as a teabag

  • 1 tbsp ground Himalayan sea salt

  • Chlorine-free water, enough to cover cucumbers.


  • Place pickling spices into the bottom of a quart-sized jar.

  • Place a teabag into the bottom of the jar.

  • Add cucumber spears to the jar, packing tightly.

  • Mix salt with a small amount of water and pour into the jar.

  • Pour additional water into the jar to make sure that cucumbers are completely covered.

  • Place lid on jar. Tighten lid.

  • Place jar in a warm place that averages between 72 – 78°F.

  • Release the lid daily and retighten. This will release some of the carbon dioxide gas produced by the fermentation process and prevent your jar from breaking.

  • After a few days, check the texture of the cucumbers. If they are to your liking, you can refrigerate your cucumbers. If they have not reached a satisfactory texture, continue to ferment for up to 7 days, then refrigerate them.

  • Over the next few weeks, during refrigeration, the pickles will absorb more of the brine, increasing their flavor. Lacto-fermented pickles will stay fresh, refrigerated for approximately 6 months.


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