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Fermentation Rocks!~ Pickles

Words by Liz Beebe  // Photography by  Becca Murray & Sarah Prikryl  // Featured Photo by Sarah Prikryl 

Welcome to the second installment of Fermentation Rocks! Your quick and easy guide to making fermented foods at home. If you missed the first installment on fermenting sauerkraut, you can read about it HERE. As a quick recap, fermented foods are great for feeding and replenishing the beneficial bacteria in your gut. Your gut health, beyond making sure your digestion is functioning properly, is also fundamentally instrumental for the well being of your immune system, in hormone regulation and production and so much more. So feed your gut! A healthy gut means a healthy life! Today, we’re gonna learn how to ferment pickles at home.



3-4 cucumbers (your choice what kind!)
3 cups of organic green beans
1 bunch of fresh dill, ripped into large pieces
1/2 cup sea salt
1 Tbsp of peppercorns
1/2 Tbsp of red pepper flakes (1 Tbsp if you like spicy food)
1 gallon of water


I use a fermentation crock at my house. It is a one-time investment but makes for the easiest “set it and forget it” at-home fermentation. Mine was about $60 for a 5L crock on Amazon, but you can usually find deals online here!

I like to use a mandolin to slice my cucumbers into rounds with ridges (roughly about 1/8″-1/4” thick so they stay crispier as pickles) but you can ferment them whole or sliced however you like.

Dissolve 1/2 c of sea salt into 1 gallon of water in a separate container. Set aside.

Pour sliced (or not sliced) cucumber into a fermentation crock.

Pour whole green beans into crock.

Pour in peppercorns, pepper flakes and fresh dill.

Pour in salted water over all ingredients.

Place the weights on top of the ingredients, they should be submerged underwater.

Place the lid on top of the crock, fill the reservoir around the lid with plain water.

Leave covered for at least a week.

After a week, taste test! You can leave the pickles in the crock longer until the desired taste is achieved.

Remove from crock and jar in sealable jars. You can keep them in the fridge or pantry.

Beans and pickles should remain crisp! Any soggy pickles can be composted.

Enjoy and share!

Liz Beebe is the lady lead singer of LA band Dustbowl Revival. When she’s not touring, she spends her time in Silverlake snuggling her French bulldogs and cooking food. She manages auto immune symptoms via lifestyle and diet and writes about her health journey at Follow her tour adventures on Instagram, Twitter and Snapchat @beebejesus.

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© 2017 Sirens and Scoundrels //  Recipe © 2017 Liz Beebe

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