Honey Garlic Pickles

Fermented honey garlic pickles are a sweet and sour pickle, perfect for sandwiches and barbecues

5 from 1 review

These probiotic bread and butter pickles use raw honey to provide the culture for a quick ferment. The result is a deliciously sweet and flavorful pickle that is ideal for picnics and barbecues.


Units Scale
  • 1 lb pickling cucumbers (about 6 to 8)
  • 1 clove of garlic
  • 1 tsp pickling spice
  • 1/2 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1 tsp of non-iodized salt
  • 2 Tbsp unpasteurized honey
  • 1 1/2 cups of water (chlorine-free, enough to cover)
  • 1/2 cup of cider vinegar (optional)


  1. Wash the cucumbers and trim off the blossom ends. Cut them into circles or sticks, depending on your preference. Pack the cucumber slices into a clean 1-quart jar. Add garlic and spices to the jar.
  2. Combine the water, honey, and salt to make a brine. Pour the brine over the cucumbers. Use a weight to keep the cucumbers submerged. If needed, top with a little more water to make sure the cucumbers are under the brine.
  3. Allow to ferment somewhere cool and dark for 2 -5 days. A closet or kitchen cupboard is perfect. The ferment will bubble vigorously, so be sure to use a lid that will release the excess carbon dioxide.
  4. After fermenting, taste a pickle slice and adjust the flavors to suit your taste. To make them more sour, drain away 1/2 cup of brine and replace it with 1/2 cup of cider vinegar. To make them sweeter, stir in 2 Tbsp of white sugar.
  5. Store in the refrigerator and enjoy within 1 month.


  • The brine can be reused to make subsequent batches of pickles. After finishing the pickles, stir in another 1 Tbsp of honey, then fill the jar with cucumber slices and ferment again. Usually, I make 2-4 batches of pickles with my brine.
  • I do not recommend this recipe for storage pickles. It is meant to be eaten fresh.

Keywords: Barbecue, summer, picnic, hamburger pickles, gluten free, probiotic, healthy, vegetarian, traditional, bread and butter