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Before vinegar took over, this is how every pickle was made. Just salt, water, and the bacteria already living on the cucumber. No vinegar, no canning, and after seven days you get a real sour pickle that still crunches. HOW I MAKE IT (1-gallon jar) Pickling cucumbers, enough to pack the jar Fresh dill, celery, garlic Whole pickling spices A few bay leaves A splash of honey (optional, for an extra sour pickle) Brine: 45 g salt per liter of filtered water (4.5%) Soak the cucumbers in baking soda water for 15 minutes, then rinse. Cut the blossom end off every cucumber. That end carries an enzyme that turns pickles soft. Dissolve the salt in the water, then add your spices and the honey if you’re using it. Build the jar in layers with dill, celery, garlic and cucumbers, and pour the brine over the top so everything’s covered. Put a few bay leaves on top to help keep them crunchy, close it up, and ferment at room temp for about 7 days. Cut one open and taste. Move the jar to the fridge once it’s as sour as you like. The full method and every variation I make are in The Real Fermentation System - https://app.dishbydavid.com/trfs_offer #fermentation #fermentedfoods #fermentedpickles #pickles #homemadepickles #lactofermentation #guthealth #brinelab #dishbydavid LABEL PRINTER https://amzn.to/3SYcAny WEIGHTS & SUBMERSION: Glass Fermentation Weights https://amzn.to/4krkdvu Masontops Fermentation Kit https://amzn.to/4mHupls Airlock Lids https://amzn.to/4mRYNs8 SALT & PREP TOOLS: Kosher Salt or Fine Sea Salt https://amzn.to/3HhwJ2k Digital Kitchen Scale https://amzn.to/4dGmtwz Wide-Mouth Funnel https://amzn.to/3JUlRcf Garlic Peeler https://amzn.to/4dCvS88 PrepWorks Canning Funnel https://amzn.to/4s7bSBK OPTIONAL EXTRAS: Mandolin Slicer https://amzn.to/43jpEpM Label Tape + Marker https://amzn.to/3IbD7Z6 Food-Safe Gloves https://amzn.to/4k5b4ru Ironwood Gourmet Cutting Board https://amzn.to/3IevYrd Messermeister Meridian Elite Chef Knife https://amzn.to/4knuJTK If you’re fermenting along, let me know what you’re making in the comments. These are affiliate links, which means I may earn a small commission at no extra cost to you. It helps support the channel and lets me keep sharing fermentation guides here.

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