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Everyday Booch Recipes

Sugar ‘n Spice Kombucha Pickles

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These sweet pickles from The Big Book of Kombucha have a little kick to them, thanks to the red pepper flakes. For maximum flavor, we recommend letting them ferment for about a week.


  • ½ cup (4 oz) kombucha vinegar*
  • 2 to 3 pickling cucumbers, sliced or cut into spears
  • ⅛ cup sugar
  • 2 tsp red pepper flakes
  • ¼ tsp freshly squeezed lemon juice
  • ¼ tsp ground turmeric
  • ⅛ tsp ground allspice
  • ⅛ tsp ground cinnamon


*To make kombucha vinegar, let a batch of kombucha ferment for longer than usual, anywhere from 4-8 weeks. Voila, kombucha vinegar! 

Combine cucumbers, sugar, spices, and lemon juice to a pint jar or sealable glass container. Add kombucha vinegar so that ingredients are submerged. Stir to mix ingredients and then cover. Leave in a dark, cool spot for 3 to 7 days. Taste test frequently to make sure flavors have melded to your liking. Then move pickles to the fridge.

Makes 1 pint