Fermented Dill Pickles


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These fermented pickles are not necessarily kosher in the sense that they complies with Jewish food laws. This fermented pickle recipe is called kosher because of its flavor profile made popular by New York’s Jewish pickle makers, known for their natural salt-brined pickles heavily seasoned with dill and garlic. So any pickle that is seasoned in the same fashion is referred to as a kosher dill.

Fermented pickles have been around for hundreds of years and we have the best fermented pickle recipe for you to follow to start making your own pickles.

15 minutes

672 hours

1/2-gallon jar


Pickle Kit

Vegetables Pickle Kit

Pickle Making Kit


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Make crunchy, tasty pickles at home with our DIY Pickle Kit!

This kit is also great for making kimchi, sauerkraut, and other fermented vegetables! Equipment in the kit may appear different than pictured.

Celtic Sea Salt Light Grey (Course) 1/4 lb

Cheese, Vegetables Celtic Sea Salt Light Grey (Course) 1/4 lb

Grey Celtic Sea Salt


Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.

Real fermented pickles are entirely different from the world of quick pickling where people dump some cucumbers in vinegar. A good, fermented pickle recipe harnesses the natural bacteria in the environment to create an acidic environment perfect for fermenting dill pickles.

After trying a number of different techniques, we have mastered our very own fermented pickle recipe we would love to share with you. And, as a bonus, since this uses the natural bacteria in your environment, your fermented pickles will be just a little bit different than ours, meaning that you're creating a unique flavor customized to your location. Your very own fermented pickles recipe.


 the ingredients for fermented pickles on a table


Download our Lacto-Fermentation Recipe book  today and start making your fermented pickles at home. Plus, you'll enjoy the delicious and healthy benefits of probiotics, enzymes, and vitamins created during fermentation.


What Is Lacto-Fermentation for Pickles?

Lacto-fermentation is a type of fermentation that uses lactic-acid-producing bacteria to break down the sugar in foods. The easiest way to lacto-ferment is by adding brine to a food that has natural lactic acid bacteria, for example, cucumbers! This lactic acid bacteria will create an acidic brine that will create your delicious fermented pickles.



  • 4-6 grape, oak, horseradish, or bay leaves
  • 6-9 cloves garlic, peeled
  • 2 large heads of dill
  • Spices to taste: black peppercorns, red pepper flakes, mustard seeds, etc. (Secret ingredient: for an extra bite, add a few strips of fresh horseradish to the spice mix!) we recommendpicklingspices
  • Enough pickling cucumbers to fill a ½-gallon jar



  • 1 ½ cups distilled white vinegar (you can also use apple cider vinegar)
  • 2 cups of chlorine-free water
  • ¼ cup sugar
  • 4 tsp of kosher salt


dill for fermented dill pickles


  1. Make a brine by dissolving 4 tablespoons sea salt in 2 cups of chlorine-free water. (Note: this recipe will possibly make more than what is needed, you may save extra brine to be used in future ferments.)
  2. In a half-gallon jar add a couple of the tannin-containing leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices.
  3. Pack half of the cucumbers tightly on top of the spices. (The longest ones work best at the bottom.)
  4. Repeat a layer of leaves, garlic, and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.
  5. Pour the pickling brine over the pickles, leaving 1-2 inches of headspace. Place another tannin-containing leaf on top of the pickles as a cover between the pickles and the surface of the brine. Use a fermentation weight to keep the pickles under the liquid, if necessary. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. Ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. The brine should turn cloudy and bubbly, and the pickles should taste sour when done.
  7. Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.


putting ingredients in fermented pickle brine


Cultures for Health has the best options for you to pick from to start making your own fermented pickles now! From all of the tools to pickle kits, fermentation kits and culture packs, we have everything you need to easily start making your own food at home.

The best place to start is our Pickle Kit. This kit includes everything you need to successfully start fermenting pickles including:

  • Half-Gallon Fermentation Jar
  • Airlock Lid fitted with rubber grommets
  • Ceramic Fermentation Weights
  • Celtic Sea Salt
  • Recipe cards

This fermentation supplies works perfectly with fermenting pickles but can also be used for making kimchi, sauerkraut, and tons of other fermented vegetables! 

Click here to check out our Pickle Kit now!


Our Lacto-Fermentation Guide and Recipe Book will show you how easy it is to start making your Fermented Pickles. Download it today!


download out lacto-fermentation guide and recipe book


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