Holding a pickle over a mason jar of pickles

Easy Homemade Lacto-Fermented Dill Pickles

*Don't skip the tea, it adds tannins to the brine and is what makes the pickles crunchy :) *This recipe can also be divided between 2 pints instead of 1 quart. If doing this you can skip the step of layering the spices in the middle of the jar (step 2).
Course Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 Quart
Calories 43kcal
Author Cassidy Stauffer


  • 4 to 6 Pickling Cucumbers depending on size, finely sliced into chips or cut into spears
  • 3/4 tsp. Dried Dill
  • 3/4 tsp. Dill Seeds If you can't find these I've successfully replaced these with more dried dill
  • 1/2 tsp. Garlic minced
  • 1/2 tsp. Mustard Seeds
  • 2 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. Loose Black Tea Leaves I just opened up a tea bag from my pantry!
  • 1 Tbsp. Sea Salt Kosher Salt, or Pickling Salt (do not use table salt)
  • Filtered Water
  • If pickles are floating cover with lettuce leave. Seal tightly. Set on counter around 5-7 days or until bubbles stop forming


  • Wash cucumbers and thinly slice.
  • Tightly pack half of the cucumbers in a mason jar, then sprinkle on approximately half of the the dill, dill seeds, garlic, mustard seeds, tea, and apple cider vinegar on top.
  • Add the remaining cucumbers, packing tightly up to about 2 inches below the rim of the the jar.
  • Sprinkle on the the remaining dill, dill seeds, garlic, mustard seeds, apple cider vinegar, and tea.
  • In a separate jar the same size, fill about halfway with filtered water and add the salt. Cover and shake vigorously until the salt is dissolved.
  • Pour the salt water over the cucumbers, filling until the jar is about 1 inch below the rim (If you didn't make enough salt water, just top off with more filtered water). Make sure all the cucumbers are completely submerged. If veggies will not stay below the water (sometimes they float), place a clean, folded cabbage leaf or similar lettuce leaf into the top of the jar, pressing it below the water line.
  • Tightly screw the lid on and place on counter or in pantry out of direct sunlight for 3-4 days. The longer they set the more tangy or pickle-y they will taste. The warmer your house is, the faster they will ferment. Then transfer to the fridge and enjoy!


Calories: 43kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Sodium: 5739mg | Potassium: 166mg | Fiber: 1g | Vitamin A: 215IU | Vitamin C: 1.8mg | Calcium: 122mg | Iron: 2.6mg