Naturally Cultured Pickles


Enjoy some naturally cultured pickles with this recipe.


  • Pickling-style cucumbers, sliced
  • Fresh garlic, chopped or minced
  • Fresh or dried dill weed
  • 3/4+ cup water
  • One of the following:


  1. If using just salt or salt and whey, dissolve the salt in water then add the whey. If using a starter culture, prepare the liquid according the package instructions.
  2. Mix the cucumber slices, garlic, and dill together and place in a fermentation container. Pour the liquid over the vegetables. Ideally the vegetables should be submerged under the liquid.
  3. Ferment for 7 to 14 days or longer at room temperature. (If using a starter culture, follow the instructions that came with the culture to ensure adequate time for full bacteria development.)

Once the fermentation period is complete, the vegetables can be removed to a storage container if desired. Store cultured pickles in the refrigerator or root cellar.

Makes approximately 1 quart.

Click here for three tips for making crunchy lacto-fermented pickles.


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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  1. Markku Oraviita says

    Dear Shannon, I’m writing from Finland..

    Thank you for the tip for lacto fermented sliced pickled cucumbers.

    So far I’ve been making them as whole and more or less with the recipe of “Russian fermented cucumbers”.

    You had three tips within your blog how to maintain crunchiness in the pickling process.. (in my experience, I have some of the cucumbers turned to soft..). My only method is to punch the cucumbers with the stick to let liquids to flow.. If you have more tips, I would be happy to hear about them.. :-).

    Best regards from sunny Tampere, Finland

    Markku Oraviita

    [email protected]

  2. danO says

    Made a lot of kraut and kombucha with great success, but for some reason we are baffled by cucumber pickles, my wife likes halfdones. For half-dones is it 7 days or less? What is the ideal fermentation temperature for pickles? We are vegan – assuming we can use an almond or soy yogurt whey?

    • says

      danO – There are far too many variables at play to be able to give a precise answer on half-dones. A good temp range for fermenting vegetables is 65-85 degrees. The warmer it is, the faster the fermentation, generally speaking. Also, most people find a cooler fermentation results in better flavor. You could use another type of whey, or omit it entirely if you’d like.

  3. JT says

    Being new to this, I have a question on salt quantity and also storage after fermentation.
    – Does the quantity of salt go up if more than 3/4 cup of water is needed?
    – The article says: “Once the fermentation period is complete, the vegetables can be removed to a storage container if desired. Store cultured pickles in the refrigerator or root cellar.” When storing, do I include the brine or no brine or…?

    • says

      JT – yes, quantity of salt goes up with quantity of water.
      Yes, store your pickles in the brine as they will continue to ferment and will need the brine to preserve them.

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