Classic Fermented Dill Pickles Recipe

Classic Fermented Dill Pickles

Crispy, tangy fermented dill pickles that showcase the probiotic benefits of lacto-fermentation. These traditional pickles develop complex flavors and remain delightfully crunchy throughout fermentation.

Yield: Approximately 4 cups (1 quart) | Prep time: 20–30 minutes | Fermentation: 4–7 days

Ingredients

• 2 pounds pickling cucumbers (small to medium)
• 4–6 garlic cloves, smashed
• 2 tablespoons fresh dill (or 1 tablespoon dried)
• 1 tablespoon black peppercorns
• 1 teaspoon red pepper flakes
• 2 bay leaves
• ¼ cup unrefined sea salt
• 4 cups filtered water

Preparation

1. Prepare the brine: Dissolve sea salt in filtered water and set aside.

2. Layer the jar: In a quart-sized glass jar, layer half the garlic, dill, peppercorns, red pepper flakes, and bay leaves.

3. Add cucumbers: Pack the cucumbers into the jar, standing upright to maximize space.

4. Complete the layers: Add remaining garlic, dill, peppercorns, red pepper flakes, and bay leaves on top.

5. Cover with brine: Pour the salt brine over the cucumbers until completely submerged. Weight down with a plate or fermentation weight.

6. Ferment: Cover loosely and ferment for 4–7 days at room temperature (65°F–75°F / 18°C–24°C). Burp the jar daily if not using an airlock.

7. Taste and store: Begin tasting after 5 days. Refrigerate when pickles reach desired sourness.

Storage

Refrigerate for up to 2 months.

Notes

Fermented pickles continue to develop flavor during cold storage. Remove any white surface mold (harmless kahm yeast) with a clean spoon if it appears.