Pickles are EVERYWHERE right now — but did you know they can actually be a gut health powerhouse (when they’re fermented the right way)? The viral pickle craze isn’t just about the crunch… it’s about the probiotics. When you ferment cucumbers at home, you grow stronger probiotic strains than what you’ll find on a store shelf, skip the additives hiding in commercial jars and save money while making big batches to fuel your microbiome
So yes — you can join the pickle trend AND give your gut what it’s craving. It’s not just a snack… it’s a probiotic boost in every bite.
Serves: 4 Total Time: Up to 5 days for fermentation (10 minutes prep time, Up to 5 days for fermentation)
Ingredients:
2 cups filtered water
2 tbsp hand-harvested sea salt
5 small pickling cucumbers, ends trimmed & halved
2 garlic cloves, smashed
1 bunch fresh dill, ends trimmed
Directions:
Start by preparing the brine: whisk the sea salt into the water until it dissolves.
Next, prepare the vegetables and aromatics: trim the ends off the cucumbers, smash the garlic cloves, and finely chop the dill.
Pack the cucumbers, smashed garlic, and fresh dill into a large glass jar, pour in the brine, and leave about 1 inch of space at the top.
Seal the jar and let it ferment at room temperature for up to 5 days, or until the pickles reach your desired flavor. The longer it ferments, the tangier the taste will become. Taste after a few days, and when you're happy with the flavor, transfer the jar to the refrigerator to store.
