Salt-Brine Fermented Pickled Acorns

Salt-Brine Fermented Pickled Acorns

More local and wild foods, more bulk ingredients —->> less waste.

Homemade salt-brine fermented pickled acorns! These should keep for a couple months at least! Eat as is, or use in recipes, like our Acorn Pâté in order to add some extra probiotics to your food.

How to make Salt-Brine Fermented Pickled Acorns

Prep Time: 20 mins

Ferment Time: 2-3 weeks (min 1 week)

Yield: 1/2 gallon

  • apx 1/2 gallon whole leached acorns (at least one hot leach)
  • 1 quart water
  • 5 cloves of garlic
  • 3 sprigs fresh thyme (or rosemary or tarragon or oregano


01: In a clean crock, add garlic, thyme and acorns.

02: Stir the salt into the water until integrated to prepare the brine. Pour brine over the ingredients in the crock.

03: Place a clean plate that fits snugly in the crock on top of the mixture and give it some weight. If there is not enough brine to submerge the ingredients fully, then make some more until they are covered. Use a clean rock or a lidded jar filled with water to weight the plate and the ingredients down into the crock.

04: Cover the whole thing with a clean towel secured with a tie or a rubber band, and leave the crock to ferment at room temperature for two to three weeks. (It is winter here in the Pacific summer, foods will ferment faster due to higher temperatures).


  • If you do not have much experience with fermentation of this type and are wondering how long to ferment the acorns, taste them (with clean hands or utensils) and see what you think. I definitely recommend at least a week regardless of climate.
  • Also! If there is a little whitish mold on top of your ferment, it is okay. Just scrape off whatever you can with a spoon.

05: Once ferment is complete, transfer acorns and brine and garlic and thyme to a clean jar and store it in the fridge.

Buy and grow your own Oaks for Acorns!