Spicy Fermented Pickles


This recipe will teach you how to make pickles without any complicated canning process. This spicy pickle recipe is great for serving with sandwiches or burgers, or for just snacking on solo.

Spicy Fermented Pickles
Prep Time:
30 mins
Total Time:
30 mins
15 pickles


  • 3 pound 4-inch pickling cucumbers (about 15)

  • ½ cup chopped fresh dill* (optional)

  • 1 tablespoon dill seeds

  • 2 cloves garlic, minced

  • 1 tablespoon crushed red pepper

  • 1 tablespoon whole black peppercorns

  • 8 cup water

  • ½ cup cider vinegar

  • cup pickling salt


  1. Wash cucumbers. Cut a thin slice off the blossom end of each cucumber and discard. Leave 1/4-inch of stem attached if present. In a 1 1/2- to 2-gallon crock place the chopped dill (if desired), dill seeds, garlic, crushed red pepper, and black peppercorns. Add the cucumbers.

  2. For brine, in a large bowl or pitcher combine the water, vinegar, and salt; stir until salt dissolves. Pour over cucumbers in crock. Place a plate slightly smaller than the opening of the crock over the cucumbers. Place a 1-gallon resealable plastic bag half-filled with water on top of the plate to weight it down, making sure all of the pickles are submerged in brine by 1 to 2 inches. Cover loosely with a towel.

  3. Place crock in a cool, dry place where temperature is between 70°F and 75°F for 2 days. Place crock in the refrigerator for at least 3 days before serving. Chill for up to 2 months.


The chopped fresh dill might cause the brine to become cloudy. For a clearer brine, leave it out.

Nutrition Facts (per serving)

14 Calories
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 14
% Daily Value *
Sodium 493mg 21%
Total Carbohydrate 3g 1%
Total Sugars 2g
Protein 1g
Vitamin C 2.5mg 13%
Calcium 15mg 1%
Iron 0.3mg 2%
Potassium 135mg 3%
Folate, total 6.4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles