Lacto-Fermented Sun Dill Pickles
These are a very easy and extremely delicious lacto-fermented snack that everyone will enjoy! Crispy, crunchy, salty, tart, and sour... all at the same time.
Recipe type: Ferments
  • 3-6 cucumbers, washed, ends cut and then cut in half or in spears
  • 3 cloves of garlic, peeled and cut in half
  • 2 tsp. dill seed, 1 TBS fresh dill weed or 2 fresh dill heads
  • 1-2 tsp. white vinegar
  • 1 tsp. sauerkraut or kimchi brine (optional)
  • 4 or more cups of brine
  • (Brine recipe: 6 TBS fine sea salt (or 9 TBS course sea salt) to 8 cups of filtered water, so 4 cups of water use 3 TBS of fine ss and 2 cups of water use 1.5 TBS of fine ss)
  1. Place half of the garlic, dill, and cucumbers in jar.
  2. Layer the jar with the other half. You can cut the cucumbers in half again to allow them to fit in your jar.
  3. Fill with brine to 1 inch below top of jar.
  4. Place lid on jar tightly and let sit on counter for 3-7 days. Test for desired fermentation after day 3.
  5. Enjoy!!! Warning: these are really really good :-)
  6. Store in refrigerator.
Recipe by Melissa Malinowski, ND at