Spicy & Sweet Fermented Pickles

A bold, gut-loving twist on a classic — Fermented pickles just got a flavour upgrade.

If you love a little spice with a hint of sweet, this recipe is for you. Made with fresh field cucumbers and simple pantry staples, these fermented pickles are crunchy, tangy, and packed with natural probiotics to support your gut health.

Spicy & Sweet Fermented Pickles

Ingredients:

• 5–6 field cucumbers (sliced into spears or coins)
• 2 garlic cloves, smashed
• ¼ red onion
• 1 chilli pepper
• 1 bay leaf
• 1 tsp mustard seeds
• 1–2 tsp honey
• 10g non-iodized salt (about 2 tsp)
• 2 cups dechlorinated water

Fermenting Tools:

• 16 oz Mason Jar 
• Complete Fermentation Kit (Pickle Pebble, Pickle Pipe, Pickle Packer)
• Tough Band

Instructions:

1. Make your brine.
   Dissolve the salt and honey in 2 cups of dechlorinated water. Set aside.
   
   
2. Prep and pack your jar.
   Slice the pepper, red onion and cucumbers. Crush the garlic. Add the chilli pepper, garlic, mustard seeds, onion, and bay leaf to the bottom of your jar. Then tightly pack in your sliced cucumbers.
   
   
3. Pour & weigh it down.
   Pour the brine over the cucumbers, making sure everything is fully submerged. Leave about 1 inch of headspace at the top.
   
   
4. Secure your ferment.
   Add your Pickle Pebble (weight) to keep the veggies submerged, then seal the jar with your Pickle Pipe (airlock lid) and Tough Band (plastic band).
   
   
5. Let the magic happen.
   Place your jar at room temperature, out of direct sunlight (we just use kitchen cabinet), and ferment for 5–7 days. Leave longer if you prefer more tang!
   
   
6. Store & enjoy.
   Once you love the flavour, pop your jar into the fridge. Your pickles will stay crisp and delicious for up to 2–3 months. We recommend using Tough Tops for airtight fridge storage. 

Why you will love this recipe?

This small-batch ferment is the perfect balance of spicy, tangy, and sweet — and it’s so easy to make. Whether you’re topping tacos, adding crunch to a sandwich, or serving them on a summer charcuterie board, these fermented pickles are always a hit.