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These fermented pickles are just on the edge of sour. And while you'll have to patient for over a week in order to develop the best flavor, trust us when we say they'll be so much better than any pickles you can buy at the store.




  • In each of 2 clean 1-qt. wide-mouth canning jars place 2 cups of the water. Add 1 tablespoon of the salt to each jar. Cover each jar with a closed airlock lid; shake to dissolve most of the salt.

  • Divide the next 5 ingredients (through fresh dill) between the jars. Cover jars again; shake until salt is completely dissolved. Add the cucumbers to the jars.

  • Add airlock spouts to each. Let stand at room temperature 2 days. Remove airlock spouts and seal lids. Transfer to the refrigerator for 7 to 10 days before serving. Store the pickles and brine in the refrigerator up to 1 month.


Add some flowering dill seed heads, if available.

Nutrition Facts

4 calories, (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 71 mg sodium, 1 g carbohydrates, 0 g fiber, 0 g sugar, 0 g protein.