Easy Step by Step Fermented Garlic Dill Pickles

These easy step by step fermented garlic dill pickles are a blend of science and tradition offering a delicious flavor, enhanced nutritional benefits, and a natural method of preservation.

Whether enjoyed on their own, as a crunchy snack, or as a zesty addition to various dishes, fermented pickles are a testament to the wonders of natural food preservation. With a few simple ingredients and some patience, you can enjoy the delicious and healthy benefits of homemade fermented pickles.

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Fermented Pickle Science:

Fermented pickles are cucumbers that have undergone a natural preservation through a process called lacto-fermentation. 

Organic cucumbers offer a beneficial bacteria that naturally occurs on their skin. Through the process of fermentation, this bacteria proliferates creating a probiotic rich powerhouse. The salty brine in which the cucumbers ferment, inhibits any harmful bacteria while encouraging the prolific growth of the good lactobacillus bacteria that naturally occurs on the cucumber. 

The beneficial bacteria converts the natural sugars found in the cucumber into something called lactic acid. In turn this acts as a natural preservation and enhances the flavor, texture and nutritional value of the cucumber. 

It’s truly an amazing phenomenon that can be obtained right within your own kitchen. The art of fermentation never ceases to amaze me and I’m excited to help you begin your own probiotic pickle preservation. 

Why Ferment Pickles?

1. Preservation: Fermentation is an ancient method of preserving with healthful benefits. 
2. Health Benefits: Fermentation introduces the beneficial probiotics naturally occurring on food, can help aid in digestion and can improve gut health. 
3. Enhanced Flavor: Think of a fresh crunchy dill pickle without the vinegar aftertaste. Fermented pickles offer a distinct salty, tangy taste that is unmatched. 

Helpful Kitchen Tools

1. Two Wide mouth Quarts or one Wide mouth Half Gallon Size Mason Jar: This is the vessel in which you will ferment your pickles. Any jar will do but because of the recipe amounts I recommend using These sizes for this recipe. *If using two quart jars, evenly divide recipe in half for both jars.
2. Measuring cups and spoons: You will need to measure salt, seasonings and water. 
3. Cutting board and knife: For cutting your cucumbers into slices or spears or keep whole is they are small enough.
4. Fermenting weight: You can either use a fancy fermenting weight but if you’re not ready to invest in one yet I recommend using two tightly sealed zip lock bags with either marbles or clean stones inside. (Keep reading for more info on this)
5. Fermenting lid: Again you can either use a fancy fermenting lid or just a regular lid that fits to your glass jar. 

Ingredients to make Fermented Pickles

• Filtered water
• Unrefined Salt (yes, that amount is correct)
• Organic cucumbers
• Organic fresh dill sprouts
• Organic whole garlic cloves
• Ground coriander
• Ground mustard
• Black peppercorns
• Optional for heat or added flavor: Jalapeño, habanero, banana peppers

Step by Step Instructions on How to make Fermented Pickles

• Mix together 3 cups filtered water plus 3 tablespoons unrefined sea salt 
• Cut cucumbers as desired (spears or thinly sliced) and pack into your glass jar. 
• Fill jar to the top with water/salt mixture
• Shake jar side to side to get any air bubbles out.
• Weigh it down with either a fermenting weight or a TIGHT zip lock bag full of marbles or something heavy. *keep cucumbers fully submerged under brine to prevent mold.
• Screw on fermenting lid.

• Leave on counter for 3-5 days. (3-4 days in warm summer and 4-5 days in cooler winter)
• Add jar to a plate or container to catch any leaking that occurs. (See questions below for more info)
• After a few days, remove weight, add a screw top lid and store in the fridge.
• Good for a year! Enjoy!

*See Recipe below for exact recipe*

Frequently Asked Beginner Questions:

If I don’t have a fancy weight, what can I use instead?

Before I got more serious about fermenting, I didn’t have any of the fancy equipment. If that’s you, welcome! Soon enough you may be investing in some fermenting weights because they do make it easier, however this is not necessary. Instead you can simply use two zip lock bags with something heavy to add inside. I have used household items like marbles, clean stones, kids toys, dry beans or anything else you can think of. The idea is to keep your cucumbers submerged below the brine to prevent mold. So adding some kind of weight is important. 

If I don’t have a fancy fermenting lid, what can I use instead?

Use the lid that came with the glass jar you’re using. You will lightly screw it on to allow your jar to “sweat” as it ferments. If it’s screwed on tightly, you will need to slightly unscrew the lid each day to release the pressure that builds. 

How do I know how long to ferment my pickles?

This time will vary. But I always go by the 3 day rule. It takes about 3 days for a ferment to gain all the probiotic benefits. In the summer when it’s warmer out, your ferment will take about 3-4 days. You will be able to see its activity in the active bubbles that grow and appear each day. 

In the winter when it’s colder out, your ferment may take a little longer to activate. This is because ferments thrive in a warmer environment and slow down in a cooler environment. So in the winter your pickles may take a little longer, around 4-5 days and up to one week. Feel free to taste and try them as they ferment too!

Why is my jar leaking and spilling over?

This activity is normal and believe it or not, good! As the hours and days pass by you will notice your jar begin to “leak” or sweat”. As the activity of fermentation progresses the brine will overflow from the jar. Depending on the type of lid you’re using, you may notice it spilling out of the jar onto the counter. So I recommend adding a plate or container underneath your jar to catch the overflow. And feel free to clean out the spilled over brine because it will start to smell if you leave it be. 

Why do I see so many bubbles?

As the fermentation activity progresses, bubbles will and should appear. You may even hear your jar “whistling” or “talking” to you. If you shake or move the jar, bubbles will rise to the top. This is normal activity and signs that the process is good and working as it should. 

Why did my bubbles and activity stop after a few days?

Your ferment will be very active for the first 48 hours. You will notice lots of leaking and bubbles, which is good, exciting and normal activity for the start of a ferment.

But that activity does calm down after a few days. This is also normal. So do not think something is wrong when the activity stops, because it’s all part of the fermentation process.

Why is foam coming out of my lid?

It is normal to see a white foam sitting on top of the fermenting lid. As the brine leaks out of the lid, it can become white and foamy. Simply wipe off and clean the top of the lid from the liquid. It’s all part the fermentation process and activity that is happening within the jar 🙂

If you are not using a fermentation lid, you may not experience this foam at all.

Why is my brine turning cloudy?

This is also normal activity. The brine will turn cloudy and less clear as the pickles ferment. It is all part of the process and nothing to be concerned about.

What if cucumbers floated to the top of the jar?

That’s okay. Sometimes that happens. If you notice this, you can take off the lid and remove the rogue cucumbers. You don’t want to risk them getting moldy as they float on the top because they are no longer under the brine. So just remove them, put the lid back on and keep your ferment going.

What kind of Salt should I use?

Unrefined Salt. I go into more detail on why I use and prefer unrefined salt here if you want to learn more. But I recommend using a pink Himalayan Salt, Celtic Sea Salt or Redmonds Real Salt. You can find these salts at most grocery stores. You can use fine or course salt, doesn’t matter. 

Just do not use salt containing iodine. The ingredients should just say SALT. 

Personally I use Redmonds Real Salt.

How do I know if my fermented pickles didn’t work or have gone bad?

If you open your jar and it smells rancid, throw it out. It should smell like a tasty dill pickle, not something rancid. If you see strands of any mold lining the jar or see any pink or fuzziness growing along the top of the liquid, throw everything out. 

While this recipe is foolproof, incidents can and may still happen for reasons may or may not known. Remember to keep your equipment and preparing hands clean to minimize this problem. 

And live by the safe fermenting motto: When in doubt, throw it out!

How do I store my pickles once they’re ready?

Store pickles in the refrigerator. This is not a method for canning your pickles to be shelf stable. Once fermented, these pickles need to be refrigerated to stop the fermentation process and keep your pickles fresh. 

How long is my ferment good for?

A whole year in the fridge. Isn’t that amazing? However, after one taste, I guarantee they won’t last that long!

Try making my easy sauerkraut next!

Tips for Success Because I know you’re nervous 🙂 

1. Choose the freshest cucumbers you can find. This ensures a crispy, crunchy jar of pickles.
2. Always choose organic ingredients. This is because of the naturally occurring bacteria found on the outside of unaltered veggies and herbs. Conventional cucumbers and herbs are sprayed and stripped of this natural occurring bacteria that’s necessary for fermenting. 
3. When mixing the brine, be sure to fully mix in the salt. Remember, the salt is what inhibits harmful bacteria growth so you want to fully mix it in so it can be evenly distributed throughout the jar. 
4. Be sure to keep all veggies and herbs under the brine to prevent molding. Using a proper fermenting weight is helpful because it perfectly fits the perimeter of the jar keeping everything below it.
5. If you’re not using a proper fermenting lid, be sure to “burp” your jar each day. This is a matter of unscrewing your jar to allow the pressure to release.
6. Add a plate or container underneath your jar to catch any liquid that may spill over. Remember, this is normal!
7. Always use sterile equipment and hands as you prepare. While the salts job is to inhibit the harmful bacteria that may be present, we don’t want to accidentally add to any bad bacteria. So keep it clean 🙂 

Let’s make Fermented Pickles

Links:

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Fermenting lid

Fermenting weight

Wide Mouth Half Gallon Mason Jar

Two Wide Mouth Quart Mason Jars

Redmonds Real Salt