Real Pickles

When it comes to pickles, the lacto-fermented version will not only provide you with the best tasting, but also the healthiest option, packed with probiotics, vitamins, minerals, and enzymes.


  • 1 Tablespoon (15 ml) Celtic Sea Salt
  • 3 cups (720 ml) filtered water
  • 1 lb. (approx.) (450 g) Kirby or mini Persian cucumbers
  • 1 Tablespoon (15 ml) ChouAmi's Real Pickles Spice Blend*
  • 1–2 sprigs fresh dill
  • 2–3 cloves garlic, peeled
  • 3–4 slices onions, optional
  • 1 red chili, seeded, optional


  • Le Parfait Familia Wiss Terrine glass jar 1L (32 oz) 
  • ChouAmi device


1. Dissolve the salt in water. If you do not have a good quality water filter, then bring water to a boil for a few minutes, add salt to hot water, and allow to return to room temperature before using.
2. Trim off about 1/4 inch (0.625 cm) from the blossom end of each cucumber.**
3. Place the spices into the bottom of the Le Parfait glass jar.
4. Add in the trimmed cucumbers. Depending on the length, you may need to cut them so that the top doesn't exceed the "MAX" line on the jar.
5. Tuck in the dill and garlic, and if using, onions and chili.
6. Pour the salt brine over the ingredients until it covers the top of the cucumbers by 1 inch (2.5 cm).
7. Assemble ChouAmi onto the jar according to directions. Allow to ferment for 7–10 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
8. When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.

*If not using our Real Pickles Spice Blend, substitute with 1 Tablespoon (15 ml) mustard seeds, 2 juniper berries, and 1/8 teaspoon (0.625 ml) whole black peppers.

**Trimming the cucumbers at the blossom end and adding tea leaves help to keep your pickles crunchy.

Taste note: If you like "half sour" pickles, then stop the fermentation at room temperature on day 4 or 5, and consume. Keep any left over pickles in the fridge with the brine. Please note that it usually takes a minimum of 7–8 days for the lactobacilli strains (probiotics) to develop, so although half sours taste good, they will not have optimal health benefits.

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