Cucumber Dill Pickles (lacto-fermentation)

Serves: n/a
Cooks in: n/a
Difficulty: 5/10
Gluten free


4/5 cucumbers, whole or cut into quarters length ways 

3 cloves of garlic, peeled and smashed

4 dill flower heads 

1 tbs pickling spices

Enough spring water, to cover over the cucumbers when they’re in your preservation vessel. 

4% of the waters weight in sea salt (see video below for helpful guide)

Place the cucumbers into a clean glass jar or fermentation vessel. Pour over your spring water so that it covers over your cucumbers by about 1cm. 

Pour out the water then weight the water. Add 4% of the waters weight in sea salt & whisk until dissolved. 

Add the garlic, dill flowers & pickling spice to the jar with the cucumbers. Then pour over the salted water brine. 

Place a weight on top of the cucumbers to hold them under the brine. You can even use a clean pebble for this. 

Cover the jar & leave it at room temperature for 4-7 days or until its reached the level of tang you desire. If using a sealed jar you will have to burp the jar every now and then to let out the gas that’s building up. 

After fermenting, place the jar into the fridge for up to 6 weeks.