Oz’s Grandpa Israeli lacto fermented Pickles

Israeli Pickles DetailOz is my husband and he is from Israel. One of the things he loved and missed from his childhood was his grandfather’s homemade pickles. So two years ago, when we went to Israel he got the recipe and instructions. Ever since then he has been producing one batch after another of these wonderful, easy to make, spicy-tangy pickles!

This is probably one of the easiest and most delicious recipes for lacto fermented pickles you will find!

Pickling Cukesjalapenos

Grandpa Ruven Israeli Lacto fermented Pickles
Prep time
Total time
This the original recipe for my husband's grandfather' lactofermented pickles! They are the easiest lacto fermented pickles you will ever make! And some of the best! It seems that the recipe works best made in a ½ gallon canning jar.
Recipe type: Appetizer, Pickle
Cuisine: Israeli
Serves: 8 portions circa
  • 6/8 cloves organic garlic, peeled
  • ⅘ whole organic jalapeños
  • 2 pounds small pickling cucumbers, freshly picked (or enough to fill the jar)
  • ¼ cup organic apple cider vinegar
  • 1 tablespoon unrefined celtic sea salt
  • 1 teaspoon ground cayenne pepper
  • ¾ fresh grape leaves
  1. Sterilize the jar in boiling water for about 5 minutes.
  2. Wash the cucumbers and jalapeños.
  3. When the jar is cool and dry put garlic cloves, salt and cayenne in the bottom.
  4. Add cucumbers and jalapeños up to 2" form the top.
  5. Add vinegar.
  6. Fill the jar with cold water.
  7. Close with the lid and shake a few times to mix the contents well.
  8. Re open the lid and stuff in grape leaves to cover the whole top, so that contents will not touch the lid or come in contact with air.
  9. Set the jar on the counter.
  10. check pickles after ⅚ days.
  11. they should be fully pickled, tangy, crunchy and a little spicy.
  12. Enjoy!

Israeli Pickles 01

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    • The Nourished Caveman says

      Jools you are right, it is done in a salt brine, but the minimal amount of vinegar added to this recipe prevents molds form forming and the cukes form spoiling before the good bacteria (lactobacillus) take over. Lacto fermentation can be an exact science, but it is also an ancient practice. this particular recipe has been handed down though many generations and I suspect there has been a lot of experimentation involved.
      I have not studied the bio-chemistry of lacto fermentation, but I can tell you for sure that this recipe holds consistent and quite delicious results! :)

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