How to Ferment Foods: Dill Pickles!

Good morning everyone and Happy Monday!

In today’s Motivational Monday we are making pickles! And not just any pickle, but delicious, healthy fermented pickles 🙂

A few weeks ago I released a video on fermented foods and it generated a lot of interest. Viewers out there are hearing more about the benefits of fermented foods and want to include more of them in their diets. And since almost everyone loves pickles, I thought it’d be fun to make some to share with you so you can start including more of these health promoting foods in your diet.

I made mine with the traditional dill flavor but you can really add whatever herbs and spices you fancy. Experiment and have fun with it and see what you come up with.

And then share your recipe with me! How do you ferment your vegetables? Do you use sugar? What spices do you love to add? Let me know in the comments below.

As always, I am grateful to share Monday morning with all of you! Wishing you a wonderful week!


Pickled Dill Cucumbers Recipe

(Makes two quart jars of pickles)


  • Approximately two pounds of cucumbers
  • Four dill fronts per quart jar. (You can use any herb or spice you prefer, such as cilantro).
  • 1 teaspoon each of coriander seeds, mustard seeds, and peppercorns (black or Szechuan)
  • 1 clove garlic per quart
  • 4 cups filtered hot water with dissolved two tablespoons sea salt or Himalaya salt, allowed to cool to room temperature. (Use only filtered or distilled water—not water straight from the tap)
  • One large cabbage leaf


  • Cut ends off the cucumbers to allow brine to penetrate the fruit, which will make the pickle crisper. leaving the ends on can sometimes create a mushy pickle. Slice cucumbers into spears or rounds, as preferred
  • Start with adding the dill and herbs into the bottom of the jar, followed by the spices and garlic.
  • Pack pickles in closely, and make sure there is room for them to be submerged at least one inch below the water surface in the jar
  • Pour in the brine (remembering to cover the top of all the cucumbers and ingredients) but leaving a small amount of air at the top for the fermentation process
  • Close lid, but not as tight as possible. Make sure it’s closed, but loosely.
  • Allow to sit in warmest room of the house, but not in direct sunlight, to pickle for 4-7 days
  • Check on the 2nd day for any scum that has developed on the top of the water surface, and remove with a slotted spoon.
  • The longer you ferment the stronger the flavor but also the greater propensity towards mushiness.
  • Once they are done fermenting, they need to be stored in the refrigerator, and will then last for several weeks.