Homemade Fermented Pickles with Garlic and Dill Recipe
Learn how to make lacto-fermented pickles! An easy method for flavorful, crunchy, tangy, garlic dill pickles with only 15 minutes of hands-on time. Full of healthy, gut-healing probiotics these little guys are perfect as a low-calorie snack, or sliced and added to sandwiches.
How to Make the Best Homemade Fermented Pickles with Garlic and Dill
Homemade fermented pickles are a delicious and nutritious way to preserve cucumbers while creating a probiotic-rich condiment. This recipe transforms simple cucumbers, garlic, and dill into crunchy, tangy pickles through the natural fermentation process. With only 15 minutes of hands-on time, you can create a gallon of these flavorful little guys that are perfect as a low-calorie snack or sliced and added to sandwiches and charcuterie boards.
The magic of fermentation lies in the salt brine, which creates an environment where beneficial lactobacillus bacteria thrive. These gut-healing probiotics develop naturally over just a few days, making these pickles not just delicious but genuinely good for your digestive health. The combination of garlic, fresh dill, and a variety of spices gives these pickles their distinctive kosher dill flavor profile.
What makes this recipe particularly appealing is its flexibility. You can adjust the fermentation time based on your preference for crunchiness and tanginess, experiment with different spices, and even customize the heat level by adding more or fewer chilies. Whether you ferment for just a few days for crisp half-sours or go the full 2-3 weeks for deeply tangy full-sours, you’ll end up with a jar of pickles that far surpasses anything you can buy at the store.
Homemade Fermented Pickles with Garlic and Dill
Learn how to make lacto-fermented pickles! An easy method for flavorful, crunchy, tangy, garlic dill pickles with only 15 minutes of hands-on time. Full of healthy, gut-healing probiotics these little guys are perfect as a low-calorie snack, or sliced and added to sandwiches.
Ingredients
Main Ingredients
Spices & Seasonings
Instructions
Preparation
- Rinse the cucumbers and remove 1/16-inch of the flower end of each cucumber (keeps them from getting soft). Place them in an ice-water bath to crisp them up (15-30 minutes). Leave them whole.
- Mix the salt (2 tablespoons) and 5 cups cold water until dissolved.
Assembly & Fermentation
- In a large, clean two-quart mason jar, place all the whole spices into the bottom. Add the dill, garlic and onions or turmeric if using.
- With clean hands, pack one layer of cucumbers tightly, standing on end, then add the bay leaves, then add the second layer of cucumbers standing on end. Press everything down, leaving 1½ inches of headroom.
- Pour the saltwater brine over the top and weigh down the cucumbers with fermentation weights so they are submerged under the brine. Remove any spices that may have floated to the surface (which can mold).
- Cover the jar loosely with a lid or with a cloth—the pickles will bubble and you want air to be able to escape.
Fermentation Process
- Place the jar in a pan or bowl to collect any overflow and leave it in a cool dark place (60-70°F) for 2-3 days (a basement, or lower kitchen cupboard) and check for bubbles or overflow, indicating fermentation.
- Half-sour pickles will take 3-5 days with crisp, white interiors. If it is colder than 65°F, it may take longer; if hotter, they will ferment faster. Full sour pickles will take 14-21 days.
- After 2 days, check for signs of life: bubbles, overflow, or clouding. Tap the jar, and see if tiny bubbles rise to the top. The brine will get cloudy as it ferments—this is a good sign!
- Once you see active bubbles, you can place the jar in the fridge, where it will continue to ferment, but much more slowly. Keep the pickles submerged.
- Once chilled, taste them. They should be crispy and flavorful with a little tang. If you want a tangier or softer pickle, you can ferment for a few more days longer.
- If you like fizzy brine, tighten the lid, burping every week or so or try using an airlock. If you don't want to think about it, give the lid one loose twist so it's on there, but gases can escape.
