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Fermented Dill Pickles

Servings 1 Quart Jar


  • 1 bunch fresh dill
  • 3-5 whole garlic cloves
  • 1 tbsp mustard seeds
  • 1 tsp whole peppercorns
  • 3-4 small cucumbers not waxed
  • non-chlorinated water
  • natural salt or kosher salt not iodized or chemically treated
  • 3-4 grape cherry, oak or horse radish leaves (may use bay leaves)


  • Place the dill, garlic, mustard and peppercorns in the bottom of a clean, quart sized mason jar.
  • Wash the pickles thoroughly to remove any debris.
  • Cut the ends of the cucumbers off and discard. (the ends will cause mushy pickles)
  • Slice the cucumbers into thick rounds or spears.
  • Pack the pickles into the jar so that they fit very tightly and do not move, leaving 1 inch head space.
  • Combine the water with one tablespoon of salt and taste.
  • Add more salt until the water tastes suits you. It should have taste like sea water.
  • Pour the water over into the jar until it covers the cucumbers.
  • Stuff the leaves into the jar to further tighten the pack.
  • Cover with lid and screw on band to finger tight.
  • Set on a warm counter where the jar will not be disturbed.
  • After 24 hours, loosen the lid to release carbon dioxide and re-tighten to finger tight.
  • Repeat loosening the lid and re-tightening once or twice per day for four days, total.
  • After the fourth day, taste test a pickle to see if it is to your liking.
  • If it is not sour enough, allow the jar to remain on the counter for another day or so until it reaches your satisfactory taste.
  • Once the pickles taste to your liking, refrigerate and enjoy.


Recipe by: Connie Murray@Happybellyfoodie.com