Naturally Fermented Dill Pickles
These homemade fermented pickles are naturally preserved using saltwater brine, creating a tangy, probiotic-rich snack that supports gut health. Easy to make with just cucumbers, salt, and water—no vinegar or special equipment required. Perfect for beginners looking to try fermentation at home!
Ingredients
- 2 pounds pickling cucumbers small and firm
- 3 cups filtered water
- 2 tablespoons non-iodized salt sea salt or kosher salt
- 3–4 garlic cloves peeled (optional)
- 1 bunch fresh dill or 2 tablespoons dried dill
- 1 teaspoon black peppercorns optional
- 1 teaspoon mustard seeds optional
- 1 bay leaf optional
Instructions
- Wash cucumbers thoroughly and trim off blossom ends.
- In a bowl, mix the salt and filtered water until the salt is dissolved to create your brine. (you need to use warm or hot water to dissolve the salt then let it come to room temperature).
- Place garlic, dill, peppercorns, mustard seeds, and bay leaf (if using) into the bottom of a clean quart-sized jar.
- Pack the cucumbers vertically into the jar, leaving about 1 inch of headspace.
- Pour the brine over the cucumbers until they are fully submerged.
- Use a fermentation weight or a small clean jar to keep cucumbers below the surface of the brine.
- Cover the jar with a cloth or paper towel secured with a rubber band.
- Store at room temperature (65°F to 75°F) for 5 to 14 days. Taste after day 5 until the desired flavor is reached.
- Once fermented to your liking, seal with a lid and move to the refrigerator. Pickles will keep for several months.
Notes
Always use filtered or dechlorinated water. Chlorine can interfere with fermentation.
Ensure cucumbers remain fully submerged during the entire fermentation process to prevent mold.
Fermenting in a cooler environment helps keep pickles crisp.