14 Day Unsealed Pickles
Get ready to experience the vibrant world of fermentation with this 14-Day Unsealed Pickles recipe—your ultimate guide to crafting crisp, tangy pickles at home. Packed with fresh Kirby cucumbers, fragrant dill, and punchy garlic, these pickles are naturally fermented over two weeks, offering a depth of flavor no vinegar-based recipe can match. The brine, infused with aromatic spices like mustard seeds, black peppercorns, and bay leaves, allows the cucumbers to transform into zesty delights right before your eyes. Perfect for beginners, this no-seal method uses simple tools and takes advantage of natural fermentation, creating a probiotic-rich snack or condiment that’s both wholesome and satisfying. Whether you enjoy them as a crunchy topping for sandwiches or a refreshing side dish, these homemade pickles will quickly become your new favorite. Elevate your pickling game today and savor the difference of slow-fermented goodness!
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Recipe Information
Ingredients
- 2 pounds Kirby or pickling cucumbers
- 4 sprigs Fresh dill sprigs
- 4 cloves Garlic cloves
- 4 tablespoons Salt (non-iodized)
- 4 cups Water (filtered or distilled)
- 1 teaspoon Mustard seeds
- 1 teaspoon Whole black peppercorns
- 2 leaves Bay leaves
- 0.5 teaspoon Red chili flakes (optional)
Instructions
Wash the cucumbers thoroughly under cold water to remove any dirt or debris. Trim a small slice off both ends of each cucumber, as the blossom end can contain enzymes that lead to mushy pickles.
Peel the garlic and lightly crush each clove to release its flavor.
In a large, clean glass jar or ceramic crock (at least 1-gallon capacity), layer the cucumbers, garlic cloves, dill sprigs, mustard seeds, peppercorns, bay leaves, and red chili flakes (if using). Distribute the spices evenly throughout the layers.
In a medium saucepan, combine the salt and water. Heat gently, stirring until the salt has completely dissolved. Allow the brine to cool to room temperature.
Pour the brine over the cucumbers and spices in the jar, ensuring all cucumbers are fully submerged. Use a small plate, fermentation weight, or clean glass object to keep the cucumbers below the surface of the brine.
Cover the opening of the jar loosely with a clean cloth or paper towel and secure it with a rubber band or string. This allows the pickles to breathe and prevents dust or bugs from entering the jar.
Place the jar in a cool, dark place (between 65–75°F is ideal) where it won't be disturbed. Check the jar daily to ensure the cucumbers remain submerged, adding more brine if necessary.
After the first few days, you will notice bubbles forming; this is a sign of fermentation. Taste the pickles after 7 days to gauge their flavor and continue fermenting until they reach your desired level of tanginess (usually 14 days).
Once the pickles are ready, transfer them to clean jars with tight-fitting lids and store them in the refrigerator. They will keep for up to 1 month.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 23280 mg | 1012% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.9 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1482 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
