Lacto-Fermented Dill Pickles Recipe

Prep Time

10m

Cook Time

Total Time

10m

This lacto-fermented dill pickle recipe creates tangy, crunchy pickles with a delicious blend of spices. Using pickling cucumbers, mustard seed, allspice, juniper berries, and more, these pickles have a unique flavor. Enjoy the health benefits of fermentation while savoring the traditional taste of a classic dill pickle.

Cucumber

Fermentation

Pickle

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Recipe Options

Ingredients

Servings: 10

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0.25

0.5

1/4 cup plus 2 tablespoons pickling salt or other pure salt (3 3/4 ounces/105g), divided

10 pickling cucumbers (number-one or number-two-size; see note)

3 tablespoons whole mustard seed, divided

1 tablespoon whole allspice

1 tablespoon whole juniper berries

1 tablespoon ground turmeric

2 teaspoons coriander seeds

1 teaspoon ground ginger

2 bay leaves, crushed

1 small (2-inch) cinnamon stick, broken into pieces

1 whole star anise, broken into pieces (optional)

1/4 cup thinly sliced white onion (from about 1/4 medium onion)

2 cloves peeled garlic

1 stem of whole, mature dill weed, including flower, or a medium-size tuft of young feather-like dill

1 quart water (1 liter), preferably distilled

Lacto-Fermented Dill Pickles Recipe

Ingredients

Steps

Nutrition Facts

Lacto-Fermented Dill Pickles Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts