Honey Garlic Pickles

Fermented honey garlic pickles are perfect for sandwiches, barbecues and snacking with cheese

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




  1. Wash the cucumbers and trim off the blossom ends. Cut them into circles or slices.
  2. Pack the cucumbers slices into a sterile 1 quart jar.
  3. Add garlic and spices.
  4. Combine the water, honey and salt to make a brine.
  5. Pour the brine over the cucumbers.
  6. Add a weight to keep the cucumbers submerged, and top with a little water extra water to make sure the cucumbers are under the brine.
  7. Allow to ferment somewhere cool and dark for 2 -5 days.
  8. After fermenting, taste a pickle slice and adjust flavours to suit your taste. To make them more sour, drain away 1/2 cup of brine and replace with 1/2 cup of cider vinegar. To make them sweeter, stir in 2 tbsp of white sugar.
  9. Store in the refrigerator for up to 1 month.


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