How to make Lacto-fermented Dill Pickles 

Learn how to make these Lacto-fermented dill pickles with step-by-step instructions. These cucumbers are preserved in brine with garlic and dill.

Gherkins, also called cornichons, or baby pickles, are small cucumbers, typically those 2.5 to 12.5 centimetres (1 to 5  in) in length, often with bumpy skin, which are typically used for  pickling. (info via Wikipedia)

Main Ingredient

Step 1. Gather the ingredients together.

Other ingredients: Onions, Garlic, Dill, Mustard seeds, Pickling spices, Pickling salt. See full recipe for expert tips.

Step 2. Make the brine. In a big pot, place water and salt and bring to a boil.

Step 3. Prepare the jars. Wash the jars in hot water and dry well.

Step 4. Add spices and herbs to the jars.

Place dill on the bottom of each jar. Add onion slices, garlic cloves, mustard seeds, thyme, and pickling spices.

Step 5. Add the brine. Pour the brine over the cucumbers and make sure everything is submerged in it.

That's it! Now we wait for them to naturally ferment. Day 4:

The liquid is cloudier, but it smells pleasant and vinegary.

Day 6:

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At this point, the cucumbers were ready for refrigeration.

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