Crunchy and sour, these pickles are fermented with dill and garlic for a final product that’s both fragrant and scrumptious!

Dill Pickles

  • Servings: 1 jar
  • Difficulty: easy
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  • 3 cups (750ml) Kirby cucumbers
  • 1/2 bunch dill
  • 5 cloves garlic
  • 3 tsp (7.5ml) mustard seeds
  • 3 tsp (7.5ml) peppercorns
  • 4 cloves
  • 2 tbs (30ml) coarse salt
  • 8 cups (2L) water


  1. Soak the cucumbers in water for 2 hours. Scrub and rinse.
  2. Place half of the dill in your Mortier Pilon fermentation jar, then add the cucumbers, the rest of the dill, garlic, mustard seeds, peppercorns and cloves.
  3. Prepare a brine solution by combining the 8 cups (2L) of water and coarse salt. Add the brine to the jar, making sure to leave at least 3/4 of an inch (2cm) of headspace between the mixture and the rim of the jar.
  4. Let the mixture ferment at room temperature, covered, for 1 week. Once the desired level of fermentation has been reached, refrigerate or serve.





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