Naturally Fermented Dill Pickles: The Easiest Way to Make Pickles!

Fermentation can be intimidating, but when it comes to making pickles, it doesn’t get any easier! These naturally fermented dill pickles are the easiest way to make pickles.

Which sounds like more work: struggling with a giant canner full of boiling water and jars, a pot of boiling vinegar brine, hot pads, jar lifters, etc., OR mixing some salt with some water, and putting it in a room-temperature jar with some sliced cucumbers? I enjoy making vinegar-brined canned pickles too, but I am telling you, naturally fermented (also called lacto-fermented) pickles are WAY easier.

What is natural fermentation, or lacto-fermentation? Natural fermentation is the process by which vegetables are transformed into a delicious, sour-salty snack, by way of the healthy bacteria lactobacillus. All harmful bacteria are killed by the presence of salt. and only the good bacteria can flourish. As they multiply, they release lactic acid, a gas which creates bubbles and delicious flavor. Read more about lacto-fermentation here.

Naturally Fermented Dill Pickles Ingredients:

• 3 Medium Cucumbers
• 2 Tablespoons Himalayan Pink Sea Salt
• 1 Quart Filtered Water
• 2 Heads Fresh Dill, or 1 Tablespoon Dill Seeds
• 1-2 Cloves Garlic
• 2-3 Grape Leaves or Oak Leaves (Optional, these leaves contain tannins, which help keep pickles crispy.)

Equipment

• Knife and Cutting Board
• 2 Quart Size Mason Jars
• 1 Fermentation Weight
• 1 Fermentation Lid
• Berkey Water Filter (Optional)

Instructions:

1. Wash the cucumbers and slice the pickles about 1/4 inch thick, or quarter them long ways into spears. Be sure to slice off and discard the ends of the cucumbers. The blossom end contains enzymes that make pickles go mushy, and we don’t want that.

2. Peel the garlic

3. Layer grape or oak leaves, garlic, dill and cucumbers in 2 or 3 layers. Leave about 2 inches of headspace at the top of the jar.

4. Pour 2 Tablespoons of salt into an empty mason jar. Add 1 quart of filtered water and stir until dissolved.

5. Pour the saltwater brine into the jar of cucumber slices until you have about 2 inches of headspace.

6. Place the fermentation weight in the jar, submerging all the ingredients under the surface of the brine.

7. Screw on the fermentation lid.

8. Put jar in a dark, room temperature place for about 5 days. Then, open the jar and taste the pickles. If you like the taste, put them in the fridge and enjoy. If you’d like them to be a little more sour, let them ferment for another day or two before refrigerating.

There is a great troubleshooting guide here. Note that cloudiness is normal, but if mold grows on the surface of your pickles, you should throw them out. You can prevent mold by 1. Ensuring all of your equipment is very clean before you start the recipe; 2. Making sure everything stays submerged below the brine.

Naturally Fermented Dill Pickles

Fermentation can be intimidating, but when it comes to making pickles, it doesn't get any easier! These naturally fermented dill pickles are the easiest way to make pickles.

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Servings 1 Quart

Equipment

• 2 Quart Size Mason Jars
• 1 Fermentation Lid and Ring
• 1 Fermentation Weight
• Knife and Cutting Board

Ingredients

  

• 3 Medium Cucumbers
• 2 Tablespoons Fine Himalayan Pink Sea Salt
• 1 Quart Filtered Water (Tap water contains chlorine, which kills bacteria and will make your pickling adventure a big fail.)
• 2 Heads Fresh Dill or 1 Tablespoon Dill Seeds
• 1-2 Cloves Garlic (To taste)
• 2-3 Grape Leaves or Oak Leaves Optional. These leaves contain tannins, which help keep pickles crispy.

Instructions

 

• Slice the pickles about 1/4 inch thick. Discard the ends of the cucumbers. The blossom end contains enzymes that make pickles go mushy, and we don’t want that.
• Peel the garlic
• Layer grape or oak leaves, garlic, dill, and cucumbers in 2 or 3 layers. Leave about 2 inches of headspace at the top of the jar.
• Pour 2 Tablespoons of salt into an empty mason jar. Add 1 quart of filtered water and stir until dissolved.
• Pour the saltwater brine into the jar of cucumber slices until you have about 2 inches of headspace.
• Place the fermentation weight in the jar, submerging all the ingredients under the surface of the brine.
• Screw on the fermentation lid.
• Put jar in a dark, room temperature place for about 5 days. Then, open the jar and taste the pickles. If you like the taste, put them in the fridge and enjoy. If you’d like them to be a little more sour, let them ferment for another day or two before refrigerating.

Video

Notes

Here are affiliate links for the equipment in this recipe. If you purchase something through one of my links, I may make a small commission at no cost to yourself.

Mason Jars  

Fermentation Lids  

Fermentation Weights  

Berkey Water Filter  

Keyword naturally fermented dill pickles