Sour Pickles

8 6840 104
Ingredients Minutes Calories
Prep Cook Servings
114 h 0 min 6
Sour Pickles
Health Highlights


16 cup Cucumber (pickling cucumbers, non-waxed)
2 bunch Dill, fresh
16 clove(s) Garlic (whole, peeled)
1 tbsp Peppercorn
1 tbsp Mustard seeds
3 leaf Bay leaf
1 tbsp Cloves
5 1/2 tbsp Sea Salt


Soak the cucumbers in cold water for a few hours then scrub them thoroughly to prevent any mold from forming during the fermentation process.

Place the cucumbers, dill, garlic and spices in your fermentation jar and sprinkle a bit of sea salt as you go along.

Prepare a brine of 5 tablespoons sea salt to 8 cups water, making sure to stir well to dissolve the salt, and fill the fermentation jar with the brine so it covers the cucumbers.

Cover the jar, place it in a warm spot in your kitchen and allow the cucumbers to ferment for 5 to 10 days.

A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.


Nutrition Facts

Per Portion

Calories 104
Calories from fat 26.0
Calories from saturated fat 4.3
Total Fat 2.9 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 1.0 g
Cholesterol 1.1 mg
Sodium 6519 mg
Potassium 671 mg
Total Carbohydrate 17.1 g
Dietary Fiber 3.1 g
Sugars 5.6 g
Protein 3.9 g

Dietary servings

Per Portion

Vegetables 7.0

Energy sources


Meal Type(s)