Wild Fermented Dill Pickles

Better than the best vinegar pickles, these wild fermented cucumber pickles are raw and never heated which helps maintain their satisfying crunch. A living, raw food loaded with probiotics and fresh taste. Wild fermentation is a wonderful way to preserve fresh vegetables. These pickles will last for a year or more in cold storage.

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Fresh cucs are bright green, color will dull & brine becomes cloudy as they ferment.

How I Make
Fermented Dill Pickles


  • Vessel*
  • Weight*
  • Lid/Cover*


  • Fresh Cucumbers
  • Pickling Spice
  • Real Salt
  • Water**
  • Fresh Grape Leaf***
  • Garlic
  • Fresh Dill (optional but great)
  • Chili Flakes (optional)


*The lid/cover should cover the vessel but allow gasses to escape. I often use a coffee filter or towel and a rubber band, unless I’m using the Ball lid and spring set, those come with a lid with a handy little vent.

**Use good water. If you live in a city where the water source is chlorinated, you can use distilled water. Chlorine and fluoride will interfere with the bacterial process.

***If you don’t have a grape leaf you can use an oak, raspberry or blackberry leaf or any other leaf that contains tannins. Tannin helps keep your cucumbers crisp. It’s not necessary for fermentation, but makes for a better final product.

****You will most likely see bubbles after about 24 hours. They may increase for a time and then subside. The cucumbers will turn a dull, army type green and the brine will become cloudy. These are all signs of lacto-fermentation. They will also start to smell more sour/vinegary and like pickles!

Above photos show pickles on day one (left) and on day 3 (right). Duller green, cloudy brine and bubbles means fermentation is in process.

More About the Fermentation for Food Preservation Online Workshop:

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