Homemade Fermented Pickles Without Canning

Homemade fermented pickles are a delicious and healthy snack. You can make them easily without canning. This method lets you enjoy crisp, tangy pickles packed with flavor. They are perfect on sandwiches, in salads, or as a crunchy side.

Ingredients:

2000 g cucumbers
1 bunch of dill
3–6 cloves garlic
2 pieces of horseradish
3 horseradish leaves
1500 ml boiling water
1.5 tablespoons salt

Directions:

1. Step

Place washed and dried dill, cut horseradish, one horseradish leaf, and 2–3 cut cloves of garlic at the bottom of a sterilized jar.

2. Step

Put the washed cucumbers in the jar. Cover them with another layer of dill and the remaining garlic.

3. Step

Finally, add the remaining horseradish leaves and pour in boiling water mixed with salt.

4. Step

Seal the homemade pickles tightly in the jar and let them sit in a cool, dark place for 3–4 days. After that, use them as needed.

5. Step

If you are looking for canning inspiration, join our FB group Seasonal Recipes, Canning.