Fermented Dill Pickles Recipe (Plus the Secret to Crunchy Pickles!)

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Summer’s bounty has arrived, and if your garden is anything like mine right now, you’ve got pickling cucumbers coming out of your ears! This recipe for fermented dill pickles is a staple on our little farm. It’s easy, probiotic-rich, and a great way to preserve those cucumbers while boosting gut health. Scroll down for a step-by-step guide and a few homestead tips—including the secret to getting that perfect crunch without using alum or other additives.

🥒 Easy Fermented Dill Pickles Recipe

Ingredients:

• 1 quart pickling cucumbers (small, firm, unwaxed)
• 2–3 garlic cloves, smashed
• 2–3 fresh dill heads or several sprigs of fresh dill
• 1 tablespoon whole mustard seeds (optional)
• 1–2 oak leaves, grape leaves, or fresh horseradish leaves (for crunch)
• 1 tablespoon sea salt (non-iodized)
• 2 cups filtered water (chlorine-free is key)
• A clean quart-sized mason jar with lid (a fermentation weight is helpful but optional)

Instructions:

1. Make the brine: Dissolve the sea salt in filtered water. Set aside.
2. Prep the cucumbers: Wash cucumbers thoroughly. If they’re large, cut them into spears or rounds. If small and firm, leave whole.
3. Pack the jar: In the bottom of your mason jar, add the garlic, dill, mustard seeds (if using), and your oak or grape leaves.
4. Add cucumbers: Tightly pack the cucumbers into the jar, leaving about 1 inch of headspace.
5. Pour in brine: Cover cucumbers completely with brine. Use a fermentation weight or a small zip-top bag filled with extra brine to keep them submerged.
6. Cover and ferment: Loosely cover with a lid or use a fermentation lid. Place jar on the counter out of direct sunlight.
7. Wait and taste: Ferment at room temperature for 5–10 days, tasting after day 4. Once the pickles reach your preferred tanginess, move them to the fridge.

These will keep refrigerated for several months—if they last that long!

Why I Ferment My Pickles

When I first started fermenting, I felt a little intimidated by the idea of “leaving food on the counter”—but y’all, once you try lacto-fermented dill pickles, there’s no going back. They’re alive, flavorful, and full of beneficial bacteria for your gut. Plus, it’s one less thing I have to can during an already busy summer season.

Fermentation is one of those old-timey skills that fits perfectly into our slow-living rhythm. I can involve the kids, there’s no fancy equipment required, and the results are delicious. We use these pickles for burgers, chopped into tuna salad, or just eaten straight out of the jar as a midday snack.

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The Secret to Crunchy Fermented Dill Pickles? Oak or Grape Leaves!

Let’s talk about the best homestead trick I’ve learned: adding oak or grape leaves to your pickle jar. These leaves are high in tannins, which help strengthen the cucumber skin and keep that satisfying snap even after fermentation. Here are a few options you can try:

•  Grape leaves: My favorite! Tender and easy to work with. I snip them fresh and toss one or two into the bottom of the jar.
• Oak leaves: Readily available if you’ve got oaks nearby. Just make sure they’re not sprayed with anything.
• Horseradish leaves: Another good option if you grow horseradish.

Avoid using random tree leaves—stick to the tried-and-true ones with known tannin levels that are safe for fermentation.

Tips for the Best Fermented Dill Pickles

• Use fresh, firm cucumbers. The younger and crisper, the better!
• Cut off the blossom ends. The blossom end contains enzymes that can soften your pickles.
• Keep everything submerged. Air exposure is what leads to mold. Always use a weight or creative solution to keep your pickles under the brine.
• Watch the temperature. Ideal fermentation happens between 68–75°F. In hotter weather, your pickles will ferment faster, so taste early and often.

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Why the Right Salt Matters 🧂

Before you dive in, let’s talk about salt—because not all salt is created equal when it comes to fermentation. Using the right kind is essential for both the safety and flavor of your fermented dill pickles.

Avoid iodized salt (like regular table salt), as it can inhibit the fermentation process and cloud your brine. Instead, go for:

• Sea salt
• Kosher salt (without anti-caking agents)
• Real salt or mined mineral salt

My personal favorite is Redmond Real Salt—it’s unrefined, packed with trace minerals, and sourced here in the U.S. It’s the only salt I trust in my fermentation crock and on my kitchen table.

You can grab it here: https://amzn.to/4neJU4q

Using quality salt not only protects the natural bacteria you’re cultivating, but it also adds a deep, clean flavor that makes your pickles shine.

A Family Homesteading Win

One of my favorite parts about fermented dill pickles is how easy it is to do with my kids. My oldest loves to help fill the jars, and even little Lottie will “help” smash garlic cloves. I usually have a big bowl of cucumbers on the counter, and we’ll gather leaves from the grapevine together. It’s a sweet, productive way to spend time in the kitchen—and bonus, I get to sneak a little probiotic goodness into their growing bellies.

If you’ve never tried fermenting before, this is a perfect first project. Simple, forgiving, and seriously rewarding.

What to Do With All Those Pickles

Once you’ve got jars of these beauties in the fridge, here are some ways we love to enjoy them:

• On sandwiches or burgers
• Chopped into chicken salad or deviled eggs
• Served as a snack with cheese and crackers
• Added to charcuterie boards (my husband calls this “farmer fancy” 😂)

Want More Farmhouse Recipes?

I’ll be sharing more of our favorite fermentation recipes soon—like fermented carrots, kimchi, and even a bubbly homemade ginger soda my kids can’t get enough of. If you love this kind of simple, old-fashioned kitchen wisdom, make sure you’re on my email list! You’ll also get my free homeschooling project download: Hatching Out Chicks, a sweet farm-inspired activity your kiddos will love.

Happy pickling, friend!

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Check Out Some Of Our Other Post!

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Our Fermenting Favorites

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Disclosure: Some of the links in this post are affiliate links. If you click through and make a purchase, I may earn a small commission—at no extra cost to you. I only share products that we personally use, love, and trust in our own home and homestead.