Learn how to make easy lacto-fermented dill pickles the traditional way, without vinegar. This old-age method preserves live probiotics and enzymes making this a gut-friendly superfood! Crunchy, salty, and healthy - just like a good fermented pickles recipe should be.
Looking for more fermented veggies?
Check out pickled green tomatoes, fermented cherry tomatoes, and red cabbage sauerkraut.
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Recipe Overview
- Prep and Fermentation Time: 30 minutes to prep and up to 2 weeks of fermentation time at room temperature
- Cooking Method: No-cook
- Dietary Info: GAPS, Keto, Paleo, Ancestral diet
- Tools Needed: sharp knife, half-gallon wide-mouth glass jar
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Why I Love These Lacto-Fermented Pickles
I can't get enough of these pickles. The longer they sit, the more they taste like my favorite fermented pickle brand, Bubbies.
Every summer, I buy a big box of pickling cucumbers at the Farmer's Market and make gallons of these pickles to last us well through the winter. But when I’m down to the last two jars, it’s a pickle emergency—I have to pace myself to make them stretch!
But that's the beauty of cultured foods- they're meant to be preserved so you can enjoy them during the off-season. And enjoy, we will!
Ingredients for Cultured Pickles
- Pickling cucumbers: I prefer the small pickling cucumbers because they have the best crunch and texture but you really can use any cukes here. If your cucumbers are big, cut them into quarters to make spears (and cut down on active fermentation time because they will ferment much quicker).
- Tannin-rich leaves: Grape, blackcurrant, oak, or horseradish leaves all contain tannin, which helps maintain the cucumber's crispiness. If you grow grapes, that's an obvious choice. You can also use canned or jarred grape leaves (found in Arab and Eastern European stores) as they still contain tannins. Just be sure to check the ingredient label for unwanted junk.
- Pepper: I love using whole dried serrano peppers, but crushed red pepper flakes work just as well. You can also use peppercorns.
- Garlic: Always use fresh garlic (not jarred or frozen) when making pickles.
- Dill: There's lots of flexibility here. You can use either dill heads, stalks, or fresh herb from dill plants or dried dill seed and dried dill weed. Any combination of these dill products will give great flavor.
- Mustard Seed: This is an essential ingredient to making these cultured pickles taste as close to Bubbies as possible.
- Salt: I prefer to use Redmond's real salt for fermentation but any small-grain salt will work.
- Water: I don't usually list water as an ingredient, but I added it here because you must boil it first to sterilize it thoroughly, then cool it to room temperature. Go ahead and do that now so it cools while you go through the rest of the post.
Substitutions and Variations
- Asian twist - add pieces of ginger or turmeric root for a different flavor.
- Additional spices - add other spices like peppercorns, bay leaves, or coriander seeds to add depth to the brine.
Health Benefits & Uses for Pickle Brine
Don't toss that pickle brine! It's packed with beneficial probiotics, enzymes, and nutrients. I like to use it as a flavorful base for salad dressings and marinades and even as a tangy addition to soups. You can also use it as a starter for fermenting other recipes like sauerkraut and kimchi. I've also been caught drinking it straight from a glass (dilute it 1:1 with water though!).
How to Make Fermented Cucumber Pickles
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Pack the jar
In a large jar, add a few leaves and pepper to the bottom. Pack the cucumbers tightly on top of the leaves about ⅓ of the way. Add half of the sliced garlic, dill, and mustard seeds.
Step 2. Top it off
Pack the rest of the cucumbers, followed by the remaining garlic, dill, and seeds. Alternating layers of cucumbers and spices helps to distribute the spices and seasonings evenly.
Step 3. Add salt
Add salt on top of the contents. It will look very full, but don't worry - it's going to be just fine once we add the water.
Step 4. Pour water
Pour enough water to fully submerge the cucumbers, leaving about 1" headspace on top. Set it at room temperature to ferment.
Fermentation Timeline
Once your jar is ready, place it in the warmest part of your kitchen (optimal temperature ranging between 65-75°F (18-24°C)) to ferment for 1-2 weeks, or until it reaches your desired taste. Burp daily and gently shake by turning it upside down to evenly distribute the salt and spices.
You can see how the cucumbers and the brine will lose their brightness over time as the friendly bacteria consume the sugars and convert them into lactic acid.
I love to include these photos because I know fermenting can be intimidating. But also because I find this whole transformation so fascinating. I hope this timeline helps you through each stage, showing you what to expect and giving you confidence in the process.
Helpful Tips
- Sanitize the jar by pouring hot water inside for a quick clean before packing the cucumbers in.
- Keep it all submerged - Make sure the brine fully covers the cucumbers, dill, and garlic. If helpful, use a glass fermentation weight.
- Burp jar daily - Open the jar to release gasses formed during fermentation. I like to burp the jar daily for at least the first week until the brine becomes cloudy.
- Taste regularly - Check the flavor after a few days or weeks, and stop fermenting when it's to your liking. It will continue to culture in the fridge but at a much slower pace.
Troubleshooting
- My pickles are soft! Make sure you're using the right salt-to-water ratio, typically about 2 tablespoons of salt per quart of water to keep the pickles crunchy. And don't forget to add those tannin-rich leaves.
- Is that mold? If you used the proper amount of salt, it's unlikely that what you're seeing is mold as bad yeasts do not tolerate salt. If it looks like a white film developed on the surface, it's kahm yeast. Simply skim it off the top and carry on. If you see fuzzy, pink or blue growth - that's mold, and at that point, it's unsalvageable.
Essential Tools
Here's what you'll need to make this fermented pickles recipe:
- Half-gallon jar: I usually use 64-oz wide-mouth mason jar with a half-gallon capacity for all my ferments. But this flip-top half-gallon jar set is a cute option.
- Wide-mouth lids: I use metal lids during active fermentation to prevent salty brine from touching plastic, then switch to plastic lids to avoid corrosion from the salt. Metal lids are airtight so they're great when you need to shake the jar gently.
- Fermenting weight: This is optional, but a glass fermentation weight will help hold all the cucumbers submerged in the pickle juice.
Serving Suggestions
One of the best things about these probiotic pickles is that they are excellent in any recipe that calls for pickles, like tuna salad, macaroni salad, or my nourishing Olivier salad. They have a perfect tang and saltiness so they can be used in any recipe.
They're also great on burgers or in relish. Adding these to your favorite recipes is like giving your food a health boost (and a little personality because all that garlic - wowza!).
I also like to serve these pickles as a condiment with a hearty dish like beef and brown rice and chicken potato casserole.
More fermented cucumber pickles pairing suggestions:
Frequently Asked Questions
When stored properly in an airtight container like a mason jar, these lacto-fermented pickles will last up to a year in the fridge (and still be crunchy!).
No, adding vinegar to cultured pickles will prevent the natural fermentation process and turn them into quick pickles instead of fermented probiotic pickles. Most importantly, they will not have the live probiotics and enzymes that are so good for the gut.
If you don't have tannin-rich leaves like oak or horseradish, bay leaves can work in a pinch, though they have minimal tannin. Black and green tea also contain tannin, but they will affect the brine's flavor. If using tea, go with green tea and use just a teaspoon or two of loose leaf.
Looking for more related recipes? Here are some ideas:
Did you make this Fermented Pickles Recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Easy Lacto-Fermented Dill Pickles
Ingredients
- 2 ½ lbs pickling cucumbers washed and dried
- 2-3 large grape leaves or blackcurrant leaves, oak leaves, or horseradish leaves for tannins
- 2 dried serrano peppers or 1 tablespoon crushed red pepper flakes
- 8 cloves garlic
- ½ bunch fresh dill with stalks or dill heads with stalks
- 1 tablespoon dried dill seed or dill weed
- 1 teaspoon mustard seed
- 4 tablespoons sea salt
- water, enough to cover boiled and cooled to room temperature
Instructions
- In a half-gallon size jar, place a few leaves to the bottom and add dried pepper. Pack the cucumbers tightly on top of the leaves about ⅓ of the way.
- Add half of garlic, dill, and mustard seeds. Pack the rest of the cucumbers, followed by remaining garlic, dill, and mustard seeds.
- Add salt over the cucumbers. Pour enough water to fully submerge the cucumbers, leaving a 1" headspace on top.
- Place in the warmest part of your kitchen to ferment at room temperature for 1-2 weeks or until desired taste is achieved. Burp daily and turn upside down to gently shake to make sure all salt and spices is dispersed throughout.
Notes
- Sanitize the jar by pouring hot water inside for a quick clean before packing the cucumbers in.
- Keep it all submerged - Make sure the brine fully covers the cucumbers, dill, and garlic. If helpful, use a glass fermentation weight.
- Burp jar daily - Open the jar to release gasses formed during fermentation. I like to burp the jar daily for at least the first week until the brine becomes cloudy.
- Taste regularly - Check the flavor after a few days or weeks, and stop fermenting when it's to your liking. It will continue to culture in the fridge but much slower.
- Pickles are soft? Make sure you're using the right salt-to-water ratio, typically about 2 tablespoons of salt per quart of water to keep the pickles crunchy. And don't forget to add those tannin-rich leaves.
- Seeing mold? If you used the proper amount of salt, it's unlikely that what you're seeing is mold as bad yeasts do not tolerate salt. If it looks like a white film developed on the surface, it's kahm yeast. Simply skim it off the top and carry on. If you see fuzzy, pink or blue growth - that's mold, and at that point, it's unsalvageable.
- Don't have tannin-rich leaves? Bay leaves can work in a pinch, though they have minimal tannin. Black and green tea also contain tannin, but they will affect the brine's flavor. If using tea, go with green tea and use just a teaspoon or two of loose leaf.
Sauerkraut Billy says
I love how much garlic you added! Garlic has to be one of my favorite root vegetables whatsoever no competition! Thank you for sharing your recipe. Can't wait to try it at home and report back with how it goes!
Anya says
Hi Billy,
I agree, garlic makes everything better! 🙂
Marija says
What does "burping"the pickles involve??
Anya says
Marija,
Burping means to open the lid to release some of the gases that have built up. By not burping you're risking the liquid to overflow and/or jars exploding.
Tabitha says
Wondering if there is a sub for the leaves? I don't have access to them and can't find them dried online. Would it be possible to use the pickled grape leaves you get for mediterranean cooking?
Valerie says
How long is typical for letting the pickles sit out on the counter? Also, when you say warm spot in the kitchen, is it ok to put in a kitchen window where they sit in the sun?
Anya says
It really is a personal preference. I like to keep them out 2-3 days before transferring them to refrigerator. I would not put them in direct sun though. Just a corner counter will suffice. 🙂
Rinshin says
Hi Anya. I made this about two weeks ago using grape leaves from our garden. These came out very good. Great with smoked bbq brisket. I plan to make them often since my husband loves dill pickles. I posted your link as well as review under notes and two photos at eatyourbooks site. Thanks for sharing this. Sometime later I plan to make your easy cabbage rolls.
Anya says
Hi Rinshin,
Thank you so much for your comment. I'm glad you loved these - we do too. Enjoy the cabbage rolls!
Larry Westfall says
I use bay leaves as my source of tannins
Cathy says
How early is too early when it comes to tasting, as far as safety is concerned?? When are the bad bacteria gone?
Anya says
Hi Cathy,
You can start tasting immediately because it's just cucumbers (not pickles) in the early stages. That said, the flavor won't be fully developed until at least day 5-7 (depending on multiple factors). As long as the pickles are submerged and there's no mold or foul smell, you're good to taste to see how things are progressing. But to answer your question, most bad bacteria is gone within 24-48 hours as salt and acidity take over. Enjoy!