Looking for a fermented bread and butter pickle? These honey garlic pickles are sweet, sour and deliciously spiced. Perfect for sandwiches, barbecues or snacking.
There are some vegetables that are just MADE for fermentation, and cucumbers are one of those vegetables. They naturally ferment, which is why traditional pickles always involve fermentation.
However, sliced honey garlic pickles don’t follow this traditional method. Instead, they use raw honey to provide the culture for a quick, sweet ferment. Finished within 3-5 days, these are more like a fermented refrigerator pickle.
They are a simple and delicious alternative for anyone who prefers a sweet pickle.
Fermenting with Honey
Raw honey is full of yeasts and bacteria that come from the bees’ microbiome. However, in its raw state, honey is actually antimicrobial. That’s because the sugars are so thick, that nothing can grow in it. As soon as those sugars are diluted then the honey will naturally start to ferment! This is the basis of mead and other honey ferments.
I love fermenting with honey. It is so reliable. Perfect for beginners or anyone who struggles with wild fermentation. And if you’ve never fermented with honey, then you’re in for a surprise. All the sugars are quickly fermented for a resulting pickle that is not nearly as sweet as you would expect.
The key to fermenting with honey is to use unadulterated honey. Here’s how you can tell if your honey will work for you:
- Look for raw or unpasteurized on the label.
- Try a small, local producer. It might be more expensive, but that’s because it’s the real thing.
- You can also find raw honey online (affiliate link).