Fermented
Pickles
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Making your own fermented pickles at home is easy.
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Fermented pickles rely on natural bacteria in vegetables and a salt water brine, unlike regular pickles which rely on vinegar.
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Use fresh, recently harvested vegetables.
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You can use almost any vegetable, from standards like cucumbers to carrots and celery.
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You can ferment your veggies in a Mason jar or pickling crock.
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Fill the jar with sliced veggies.
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Make the salt water brine and add seasoning ingredients like dill or peppercorns.
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Let the pickles ferment for 2-4 weeks, depending on the recipe.
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Then refrigerate your pickles and enjoy.
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