Lactofermented Pickles

Naturally Fermented Cucumbers (Pickles)


  • Pickling cucumbers

  • Fresh dill

  • Filtered water

  • Fresh garlic, peeled

  • Sea salt (NO table salt!)

  • optional: mustard seeds


  • Slice the cucumbers (if large) or leave whole if on the smaller side.

  • Place cucumbers, fresh sprig of dill, 1 clove of garlic and 1 tbsp. of sea salt into a large mason jar. If you prefer mustard seeds, you can add these at this point too.

  • Fill mason jar with filtered water, leaving about 1 inch of space at the top of the jar.

  • Cover the jar and leave at room temperature for 7 days. After a few days you will need to "burp" or release pressure from the jar.

  • Store pickles in the refrigerator after 7 days.


  • If you slice your pickles, try adding black leaf tea leaves, grape leaf, oak leaves or horseradish leaves to keep them crunchy.

*Always use organic, local and natural ingredients whenever possible.

With Joy,


Inspired by The Nourishing Traditions Cookbook for Children

hudson valley, new york

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