How to Make Brine Pickles


Brine pickles take approximately 6 weeks to make from start to finish.

Things You'll Need

  • Glass Jars
  • Glass jars
  • Distilled Water

Day 1

  • Wash cucumbers. Use only fresh, slightly immature cucumbers.

  • Weigh the cucumbers and make a note of number of pounds.

  • Place in large, clean crock or glass jar.

  • Cover with a 10% brine solution: 1 cup salt in 2 quarts water.

  • Weight the cucumbers down, keeping them submerged in the brine. Use a plate with a water-filled jar on top as a weight.

  • Store crock of cucumbers in a cool, dark place.

Day 2


  • Remove scum from top of brine.

  • Each week add 1/4 cup salt to each 5 pounds of cucumbers.

  • After 4 weeks, cut a cucumber in half; if it is the same color throughout, fermentation is complete.

De-salt Cured Cucumbers

  • Soak cucumbers in hot water 4 hours and rinse.

  • Repeat above step 3 times.

  • Prick cucumbers with stainless steel fork to prevent shriveling.

  • Mix a weak vinegar solution: 1 part water to 3 parts cider vinegar.

  • Let cucumbers sit in above solution for 12 hours.

  • Place the de-salted cucumbers in your favorite pickling solution.

Tips & Warnings

  • Any slimy, soft or foul-smelling cucumbers should not be used.

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