Fermented Vegetables – Dill Pickles
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Fermented Vegetables – Dill Pickles


Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. Try this easy recipe and enjoy delicious dill pickles.


  • Pickling cucumbers/gherkins
  • 4 cups warm water
  • 2 cups white vinegar
  • 2 tbsp. sea salt
  • 4 garlic cloves
  • 1 tsp. black peppercorns
  • Fresh dill


Sterilize your preserving jar(s) with boiling water and set aside. Wash the gherkins, half them or slice them and start packing them into your jars. Mix all the ingredients together and pour into the packed jar(s) of gherkins. Fill to the top of the jar, close and seal. Allow the pickles to infuse with the brine for at least two weeks before eating them. Alternate your choice of vegetables to ferment. Change herbs and spices to achieve the desired taste you prefer.