clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fermented pickles

Fermented Pickles


Fermented Dill Pickles


  • 1 Veggie Culture Starter Packet. I use Body Ecology*
  • 1/2 cup of water and ½ teaspoon of honey for packet
  • 1 English cucumber sliced into ¼ inch thick rounds
  • ½ teaspoon dried black peppercorns
  • ¼ teaspoon caraway seeds
  • 2 sprigs fresh dill or ½ teaspoon dried dill
  • 1 ½ cups of water
  • 1 teaspoon Himalayan salt
  • 1 green cabbage leaf


  1. To activate culture starter, pour starter into a bowl and add the ½ cup filtered water and honey. Stir and set aside.
  2. Place sliced cucumber rounds into mason jar, add peppercorns, caraway seeds, and dill.
  3. In a large glass, add 1 ½ cups of water and 1 teaspoon of salt, stir well until salt is incorporated. Pour into cucumber jar and stir in the prepared culture starter.
  4. Roll cabbage leaf and fold into thirds. Place on top of cucumbers and gently press down so that cabbage leaves are submerged under the water. Be sure to leave 1 inch of space on the top in case cucumbers expand while culturing. Seal mason jar tightly with lid and place in a dark warm cupboard in the kitchen for 3 days. (It would be wise to place jar under a plastic container or mixing bowl to catch liquid if any leaks out during fermentation.)
  5. Taste pickles and if they are at the desired flavor, store in the refrigerator for up to 2 months. Bon appetit!
  6. Makes approximately 1 ½ pints
Skip to content