Brine pickles

Whole or chunked vegetables covered in salt water. The sourness comes from bacteria, not vinegar. Everything you need for pickles that come out sour and crisp.

9 min read First steps Reviewed October 26, 2026 59 facts, each with its source

What a fermented pickle is

At the store, nearly every pickle is a vinegar pickle: the vegetables are salted for a few hours, drained and covered with vinegar and spices, with no fermentation¹. A fermented pickle is something else. The vegetables, whole or in chunks², are covered with salt water, and lactic acid bacteria make the acid. They come out sour and crisp. Dill pickles are the classic³, but the method works for carrots, radishes, green beans, cauliflower or peppers.

If a vegetable can be shredded and gives up juice, like cabbage, it does better dry-salted: that's the sauerkraut method. Brine is for whatever stays in pieces.

The brine: salt goes on the water

In brine, salt is worked out on the weight of the water, not the vegetables. At 5% that's 50 g of salt per liter of water⁴.

Brine	Salt per liter of water	For
2.5%	25 g	Most vegetables⁵
5%	50 g	Cucumbers, peppers and large pieces such as carrots⁶⁷

Fervida's recipes use 5%. The minimum is 2%, a house rule, and you never ferment with less salt than the recipe asks for⁸. Use salt without additives, such as canning or pickling salt⁹, and weigh it.

If you've seen calculators with lower figures, they're describing something else. Over time the salt spreads between the water and the vegetables: 25 g of salt in half a liter of water, with 450 g of vegetables, ends up at a little over 2.6% of everything. Fervida always gives you the salt on the water, because that's what you weigh.

Use filtered or spring water¹⁰. Tap water usually carries chlorine, chloramines and fluoride, which have to be removed before fermenting¹¹. Never use distilled water¹².

Choosing and preparing the vegetables

Use the freshest vegetables you can find. Every day that passes they lose crispness, and once a vegetable has gone soft it can't be made firm again¹³. Wash them, trim what isn't eaten and cut them into pieces that fit below the neck of the jar.

Spices go in whole: ground spices darken the brine and cloud it¹⁴. Use fresh, mature garlic. Young or old garlic can turn pink or blue in the acid¹⁵: that's a pigment, not mold.

If you're making pickles

Cucumbers are the most demanding pickle, and these four things decide whether they come out crisp or soft:

Pickling cucumbers, from varieties grown for it¹⁶, and small: big ones turn hollow¹⁷. No waxed cucumbers¹⁸.
Just picked. Get them into brine within 24 hours of harvest¹⁹.
Without the blossom end. Cut a thin slice off the blossom end, opposite the stem: it holds an enzyme that softens them²⁰.
Grape leaves, if you have them. Their tannins hold back the enzymes that soften pickles²¹. If you've already removed the blossom end, you can do without them²².

Packing, covering and closing

Pack the vegetables tightly into the jar before pouring in the brine²³. A 1-liter (1-quart) jar holds about 450 g (1 lb) of vegetables and half a liter (2 cups) of brine²⁴. Fill to the neck²⁵, no more and no less: filled to the top it can overflow, and with too much air on top, mold or scum forms more easily²⁶.

The vegetables have to stay 1 to 2 inches (2.5–5 cm) under the brine²⁷. Whatever floats up and pokes out can spoil²⁸, so put a weight on top: a glass one, a small jar or a bag of brine²⁹.

To close it, the recipes give you two options. An airlock lid keeps air out and lets gas escape³⁰. With a regular lid, loosen it now and then to let the gas out³¹ and close it again right away³².

Temperature and time

Ideally, a room at 20–22 °C (68–72 °F)³³. Cooler, at 16–21 °C (60–70 °F), it goes slower but turns out better than in the heat³⁴. It usually takes several weeks³⁵, and each vegetable goes at its own pace. For cucumber pickles there are specific figures:

Temperature	Pickles
15–20 °C (59–68 °F)	5 to 6 weeks³⁶
20–22 °C (68–72 °F)	3 to 4 weeks³⁷
Above 25 °C (77 °F)	May spoil³⁸

In a small jar, like a 1-liter one, it ferments faster than in a big crock³⁹. In summer, find the coolest corner of the house and check it often⁴⁰.

When it's done

Bubbles. They're gas from the lactic acid bacteria, and they tell you it's fermenting⁴¹.
The brine clouds in the first week and clears by about the fourth⁴².
The color changes. Cucumbers go from bright green to olive green and turn translucent all the way through⁴³.
The taste. Shorter makes it milder; longer, tangier⁴⁴.
The pH, below 4.6, the limit the guides set⁴⁵. Fervida recommends waiting for 4.2 before the fridge.

White sediment at the bottom of the jar is normal: bacteria make it as they ferment⁴⁶.

What can go wrong

What you see	What it is	What to do
A flat white film on top	Usually kahm yeast⁴⁷	Skim it off daily⁴⁸: if it grows a lot, it brings off flavors and lowers acidity⁴⁹
Fuzz or green, blue, brown or black spots	Mold⁵⁰	Throw out the whole batch⁵¹: it can't be scooped out⁵²
Soft, slimy or bad-smelling vegetables	They've spoiled	Throw them out⁵³
Hollow pickles	Cucumbers too big	Smaller ones next time

To cut and stir, use stainless steel, glass, stoneware or unchipped enamel⁵⁴. No zinc, copper, brass, iron or galvanized tools⁵⁵.

Into the fridge

When you like it, move it to the fridge: there it stays crisp for many months⁵⁶. Left out, it would keep fermenting until it got too sour and was no longer fit to eat⁵⁷. Keep the vegetables under their brine at all times.

The recipes, and your own

Fervida's eleven brine recipes all use this method, with a 5% brine:

Dill pickles, with garlic and grape leaves. The classic.
Carrots with ginger and beets with caraway: crisp roots, between sweet and sour.
Radishes, red onions with jalapeño and green tomatoes with dill.
Green beans with garlic, asparagus with lemon and bell peppers with garlic.
Cauliflower with turmeric and giardiniera, the Italian mixed-vegetable pickle.

To make your own, use "What can I ferment with what I have?" and choose the brine method. You pick the vegetable and the aromatics, and it gives you the salt weighed on the water and the method's times. Extras weigh at most 30% of the main vegetable: a house rule.

There are two things it won't suggest. Garlic is never the main vegetable, because there are no validated recipes for fermenting it⁵⁸. And nothing is kept in oil, which can create airless pockets where the botulism bacterium grows⁵⁹.

Where every number comes from

Every number in the text leads to its figure: the exact sentence from the official guide it comes from, in its own language.

1

Quick pickles aren't fermented: they use vinegar

“Fresh-pack or quick-process pickles are not fermented; some are brined several hours or overnight, then drained and covered with vinegar and seasonings.”

National Center for Home Food Preservation (USDA, University of Georgia) · General Information on Fermenting · read on October 26, 2026
2

Brine is for whole or chunked vegetables

“The process of brining is used when the vegetables are going to be left whole or in chunks.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
3

Dill pickles, the classic brined ferment

“Dill pickles would be a classic brined ferment.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
4

At 5%, 50 g of salt per liter of water

“5% 50 g / L liquid”

UC Master Food Preservers, Inyo-Mono · Brine Math Made Easy · read on October 20, 2026
5

Standard brine, about 2.5%, works for most vegetables

“Standard brine strength is 1 teaspoon salt per cup of water, which works well for most vegetables.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
6

Cucumbers and peppers need a stronger brine, about 5%

“Vegetables with a high water content, such as cucumbers or peppers, require a stronger brine, about 2 teaspoons salt per cup of water.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
7

5% is usual for large pieces such as cucumbers and carrots

“Generally 5% salt concentrations are used for large vegetables (cucumbers and carrots)”

University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
8

Don't make fermented pickles with less salt

“Caution: Do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required.”

National Center for Home Food Preservation (USDA, University of Georgia) · General Information on Fermenting · read on October 26, 2026
9

Salt without additives, such as canning salt

“The salt used in fermentation should contain no additives. Canning or pickling salt is recommended”

University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
10

Filtered or spring water is best

“Filtered water or spring water are preferred.”

University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
11

Tap water usually has chlorine, chloramines and fluoride

“Tap water usually contains chlorine, chloramines and fluoride that must be removed before culturing.”

University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
12

Never distilled water

“Do not use distilled water.”

University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
13

Vegetables lose crispness every day, and soft can't be made firm again

“As each day passes, vegetables lose crispness. Once a vegetable is soft it cannot be made firm again.”

Utah State University Extension · Getting Crisp Home Pickled Vegetables · read on October 26, 2026
14

Whole spices: ground ones darken and cloud

“Use whole spices. Powdered spices may cause the product to darken and become cloudy.”

Oregon State University Extension Service · Pickle Fact Sheet (SP 50-466, revised April 2024) · read on October 26, 2026
15

Young or old garlic can turn pink or blue in acid

“Immature or old garlic sometimes turns pink or blue as anthocyanins (coloring pigment) react to acid.”

Oregon State University Extension Service · Pickle Fact Sheet (SP 50-466, revised April 2024) · read on October 26, 2026
16

Pickling varieties of cucumber

“Use a variety of cucumbers grown especially for pickling.”

Oregon State University Extension Service · Pickle Fact Sheet (SP 50-466, revised April 2024) · read on October 26, 2026
17

Small cucumbers, so they don't turn hollow

“Use smaller cucumbers for brining.”

National Center for Home Food Preservation (USDA, University of Georgia) · Causes and Possible Solutions for Problems with Fermented Pickles · read on October 26, 2026
18

No waxed cucumbers

“Commercially waxed cucumbers should not be used for fermented pickles or whole pickles.”

Oregon State University Extension Service · Pickle Fact Sheet (SP 50-466, revised April 2024) · read on October 26, 2026
19

Cucumbers into brine within 24 hours of harvest

“Fermentation process should be started within 24 hours after harvesting cucumbers.”

National Center for Home Food Preservation (USDA, University of Georgia) · Causes and Possible Solutions for Problems with Fermented Pickles · read on October 26, 2026
20

Cut a slice off the blossom end, which softens them

“Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of pickles.”

National Center for Home Food Preservation (USDA, University of Georgia) · General Information on Fermenting · read on October 26, 2026
21

Grape leaves have tannins that hold back softening enzymes

“These leaves contain tannins that can inhibit enzymes that soften pickles.”

Oregon State University Extension Service · Pickle Fact Sheet (SP 50-466, revised April 2024) · read on October 26, 2026
22

Once the blossom end is off, grape leaves are optional

“However, this enzyme is located at the blossom end of the cucumber and if that is removed this process is redundant.”

Utah State University Extension · Getting Crisp Home Pickled Vegetables · read on October 26, 2026
23

Vegetables packed tight before the brine goes on

“For brining, large vegetable chunks are packed tightly in a jar, before adding a salt water brine to cover them.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
24

About 450 g (1 lb) of vegetables and 2 cups of brine per quart jar

“Plan on using about 1 pound of vegetables per 1-quart jar and about 2 cups of brine.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
25

With brine, fill to the neck of the jar

“Fill to the neck of the jar if using a brine.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
26

Too much air on top brings mold or scum

“Leaving too much headspace in a jar will allow extra space for oxygen to collect, causing mold or scum to form on the surface.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
27

1 to 2 inches (2.5–5 cm) under the brine

“Your fermenting product should be kept 1-2 inches below the brine.”

University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
28

Whatever floats and pokes out can spoil

“Fermenting vegetables may float to the surface and poke up out of the brine where they may spoil.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
29

A weight on top keeps it under

“Placing a weight (such as a jar or brine-filled bag) on top to keep them submerged is a good idea.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
30

The lid keeps air out; the valve lets gas out

“A lid prevents oxygen from entering the jar. However, it is important to vent the jar with a one-way valve to release the gases that form during fermentation.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
31

Without a valve, loosen the lid now and then

“If a one-way valve is not used, the gases will need to be released manually by loosening the lid occasionally.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
32

Open the lid only briefly

“The lid should only be opened briefly to limit oxygen from entering the container.”

University of Minnesota Extension · Preserving food at home: Fermentation (reviewed 2026) · read on October 25, 2026
33

Ideally 68–72 °F (20–22 °C)

“Control room temperature– ideal=68-72°F”

University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
34

At 60–70 °F (16–21 °C) it's slower but better

“A slower ferment at 60° to 70° F will yield better results than one fermented at higher temps.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
35

It usually takes several weeks

“it generally will take several weeks.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
36

At 15–20 °C (59–68 °F), 5 to 6 weeks

“At temperatures of 15-20°C fermentation periods of 5 to 6 weeks are typical.”

BC Centre for Disease Control, Environmental Health Services · Safety of Fermented Foods, Section 3.1: Fermented Vegetables (August 2024, updated December 2024) · read on October 25, 2026
37

Pickles: 3 to 4 weeks at 20–22 °C (68–72 °F)

“The ideal temperature for a cucumber pickle fermentation is 20-22°C for approximately 3 to 4 weeks.”

BC Centre for Disease Control, Environmental Health Services · Safety of Fermented Foods, Section 3.1: Fermented Vegetables (August 2024, updated December 2024) · read on October 25, 2026
38

Above 25 °C (77 °F) they may spoil

“fermentation at temperatures higher than 25°C may result in spoilage.”

BC Centre for Disease Control, Environmental Health Services · Safety of Fermented Foods, Section 3.1: Fermented Vegetables (August 2024, updated December 2024) · read on October 25, 2026
39

A small jar ferments faster

“Small batch ferments, such as a single quart jar, will ferment more quickly.”

Oregon State University Extension Service · Pickle Fact Sheet (SP 50-466, revised April 2024) · read on October 26, 2026
40

In summer, check it often

“when fermenting in the summer, plan to check your ferments often for doneness.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
41

Bubbles are the gas from lactic acid bacteria

“This is because Lactic acid bacteria produce gases and this shows up in the form of bubbles.”

University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
42

The brine clouds in week 1 and clears by week 4

“The brine becomes cloudy as the fermentation proceeds (week 1), then clears (week 4).”

BC Centre for Disease Control, Environmental Health Services · Safety of Fermented Foods, Section 3.1: Fermented Vegetables (August 2024, updated December 2024) · read on October 25, 2026
43

Cucumbers turn olive green and translucent inside

“Cucumbers change from a bright green to an olive or yellow green. The interior becomes uniformly translucent.”

Oregon State University Extension Service · Pickle Fact Sheet (SP 50-466, revised April 2024) · read on October 26, 2026
44

Shorter is milder; longer is tangier

“Generally, if you want a less sour product, use a shorter fermentation time; longer for more tang.”

University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
45

pH should not go above 4.6

“The pH can be checked periodically to ensure it does not rise above 4.6.”

UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
46

White sediment is made by bacteria as they ferment

“Bacteria cause this during fermentation.”

National Center for Home Food Preservation (USDA, University of Georgia) · Causes and Possible Solutions for Problems with Fermented Pickles · read on October 26, 2026
47

A white film is usually kahm yeast

“This film is typically yeast, often referred to by home fermenters as Kahm yeast.”

UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
48

Skim kahm off daily

“we recommend skimming the yeast off daily”

Ask Extension (Clackamas County Extension, Oregon State University) · Pickle/olive brine surface mold spots #889210 · read on October 20, 2026
49

If it grows a lot, it brings off flavors and lowers acidity

“Excessive yeast growth can lead to off flavors or textures and reduce acidity.”

UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
50

Mold is usually green, blue, brown or black

“Mold is typically green, blue, brown, or black in color.”

UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
51

If there's mold, the whole batch goes

“If you confirm mold growth on any part of a ferment, it should be immediately discarded.”

UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
52

Mold can't be scooped out

“The mold cannot be scooped out, as the roots will still be in your food and could make you sick.”

Ask Extension (Clackamas County Extension, Oregon State University) · Pickle/olive brine surface mold spots #889210 · read on October 20, 2026
53

Soft, slimy or bad-smelling: throw them out

“Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them.”

National Center for Home Food Preservation (USDA, University of Georgia) · Dill Pickles · read on October 26, 2026
54

Stainless steel, glass, stoneware or unchipped enamel tools

“Use food-grade unchipped enamelware, glass, stainless steel, or stoneware utensils.”

National Center for Home Food Preservation (USDA, University of Georgia) · Causes and Possible Solutions for Problems with Fermented Pickles · read on October 26, 2026
55

No zinc, copper, brass, iron or galvanized tools

“Do not use zinc, copper, brass, galvanized metal, or iron utensils.”

Oregon State University Extension Service · Pickle Fact Sheet (SP 50-466, revised April 2024) · read on October 26, 2026
56

In the fridge they stay crisp for many months

“Storing fermented vegetables in the refrigerator will keep them fresh and crisp for many months.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
57

Left out they keep fermenting until they're no longer fit to eat

“if left out at room temperature they will continue fermenting, becoming very sour and ripening beyond palatability and safety.”

K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
58

There are no validated recipes for fermenting garlic

“There are currently no validated recipes for fermenting garlic.”

Ask Extension (Loretta Sweeney, Franklin County, Ohio) · Food preservation and safety: lacto-fermenting garlic #930666 (2026) · read on October 25, 2026
59

Oil can create pockets where botulism grows

“Recipes calling for the addition of oil should be examined with caution as when oil is added it can create micro-environments of oil bubbles that may allow growth of C. botulinum.”

BC Centre for Disease Control, Environmental Health Services · Safety of Fermented Foods, Section 3.1: Fermented Vegetables (August 2024, updated December 2024) · read on October 25, 2026

Keep reading

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