If your garden is anything like mine, it’s currently overrun with cucumber vines. And if you don’t have a garden, trust me—there is such a thing as too many cucumbers. There are only so many salads one person can eat before they get cucumbered-out.

That’s why learning how to pickle has been a game-changer. It not only helps reduce food waste, but it also gives you a whole new (and delicious) way to enjoy cucumbers. Today I’m sharing a super simple recipe that works with either homegrown or store-bought cucumbers.

Unlike most store-bought pickles, which are preserved with vinegar and pasteurized for shelf stability, this recipe uses natural fermentation. The cucumbers sit in a saltwater brine and ferment over several days, creating that classic sour flavor — without the need for vinegar or additives.

 

Why Fermentation?

Beyond the flavor, fermented pickles come with another big perk: gut-friendly probiotics. These beneficial bacteria support digestive health, help balance your microbiome, and can even give your immune system a boost. I sometimes drink a small glass of the brine when I’m feeling under the weather or dehydrated—it's like a salty, zesty wellness shot.

 

What Kind of Cucumbers to Use?

For this batch, I picked my cucumbers while they were still small and firm—perfect for pickling. But don’t worry if yours are larger. You can simply slice them into spears.

I used about a dozen homegrown cucumbers and picked up another dozen from a local Amish stand at the Farmer's Market. Once I had enough, it was time to get started!

How to Ferment Cucumbers into Pickles: Step-by-Step with Photos.

What You’ll Need:

• Cucumbers (small whole or large cut into spears)
• Icy cold water
• Sea salt
• Filtered water
• Large mason jar (½ gallon size works well)
• Kitchen scale
• Knife & cutting board
• Garlic cloves, sliced red onion, mustard seeds, ground turmeric

Step 1: Soak the Cucumbers

Place the cucumbers in icy water for 30 minutes. This helps them firm up and stay crisp during fermentation.

Step 2: Trim the Ends

Cut off both ends of each cucumber—especially the blossom end, which contains enzymes that can make pickles soft.

If using large cucumbers, cut them into spears.

Step 3: Weigh and Prep Your Jar

I ended up with about 27 ounces of cucumbers, which fit perfectly in a half-gallon mason jar. Adjust container size based on your yield.

Step 4: Add Flavor to the Jar

At the bottom of the jar, layer:

• Thinly sliced red onion
• A few garlic cloves (crushed or whole)
• 1–2 tsp mustard seeds
• ½ tsp turmeric (optional, for color and health benefits)

Step 5: Make the Brine

Dissolve 36 grams of sea salt in 4 cups of filtered water (9 grams per cup). This creates a 3.5% brine solution—ideal for fermentation over 5 to 7 days.

Note: Adjusting the salt ratio will affect the speed of fermentation.

Step 6: Pack the Cucumbers

Tightly pack your cucumbers into the jar on top of the flavor base.

Step 7: Add Brine & Cover

Pour the saltwater brine over the cucumbers until fully submerged. Weigh them down with a fermentation weight or a small clean jar if needed.

Cover the jar with a cloth secured by a rubber band or use a loose-fitting lid to allow gases to escape.

Step 8: Ferment!

Store the jar in a cool, dark place at room temperature (65–75°F) for 5 to 7 days.

Check daily:

• Ensure cucumbers stay submerged
• Loosen the lid briefly to "burp" the jar and release gases
• Watch for cloudiness—a good sign of fermentation progress!

Step 9: Taste and Store

Start tasting after Day 4. Once they’ve reached your desired tanginess, seal the jar with a tight lid and move it to the fridge. The cold slows fermentation and preserves the pickles for months.

 

Final Thoughts

Fermenting cucumbers into pickles is a satisfying and rewarding way to preserve your harvest—and they taste so much better than most store-bought versions.

Have you tried fermenting pickles before? Planning to give this recipe a go? I’d love to hear about your experience in the comments!