Lacto-Fermented Garlic Dill Pickles
Prep time
Cook time
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Fill as many jars as you'd like by adjusting the ingredients.
Category: Cultured
Makes: 1 jar
  1. Soak cucumbers in a sink filled with cold water to help them retain their crunch. Scrub each cucumber well and slice off any stems or flower bits left behind.
  2. In the bottom of a 1L wide-mouth mason jar, place 1 clove halved garlic, a handful of dill, and 1 tablespoon pickling spice. Place cucumbers vertically, packing in as many as you can. Depending on their length, you may be able to fit a few resting on top, but keep in mind you'll need to save a few inches of space at the top of the jar. On top of the cukes, add another 2 cloves of garlic, a handful of dill, and ½ tablespoon pickling spice.
  3. Dissolve mineral salt in filtered water. I like to add it to a flip-top bottle and shake until dissolved. Once dissolved, pour brine over the cucumbers leaving an inch or so of space at the top. Though not required, you can add a few tablespoons of brine from a previous ferment to get things going.
  4. Choose your desired method of fermentation. I ferment in wide-mouth mason jars, placing a 4 ounce jar in the opening to keep the vegetables submerged under the brine. Alternatively you can use a clean rock or ceramic fermentation weights. Don't use any weights containing metal or plastic, and make sure all your vegetables are submerged otherwise they may develop mold. I fit my jar with a wide-mouth mason reCAP with a #6.5 rubber bung and an airlock. There are also kits available. Alternatively, you can use the regular mason jar lid, but you'll need to burp it a few times a day to let out pent-up gasses. If you're a frequent fermenter like myself, you may want to consider upgrading to a fermentation crock.
  5. When your set-up is complete, place the jars at room temperature out of direct sunlight. Make sure you keep it at least a few feet away from other ferments or sources of bacteria such as houseplants and garbage cans to prevent cross-contamination and mold.
  6. Let ferment for 5 days, then give it a taste. Taste every few days until you're happy with the flavour, then screw the regular lid back on your jar and store in the fridge. I typically let my ferments go for about 4 weeks. The longer they ferment, the broader the bacteria count and more developed the flavour becomes. It's up to you, so let your taste buds guide you.
Recipe by Newleaf Nutrition at