Home » Jim’s Favorite Fermented Dill Pickles.

Jim’s Favorite Fermented Dill Pickles.


½ gallon spring-top canning jar or quart sized jars and metal lids
1 pkg cocktail cucumbers from Costco or one package pickling cucumbers from Fry’s ( or as many fresh cucumbers as will fit into your jar)
2 tsp mustard seeds
2 tsp dill ( I use dried dill)
2 garlic cloves
1 Tablespoon mineral salt (I use Himalayan)
4 Tbsp. fresh whey (or an additional tablespoon salt)
Chlorine-free water to cover pickles
Optional: 2 drops juniper essential oil


Combine a cup of water with the salt and stir to dissolve.
Put mustard seed, garlic, and dill into jar ( if using more than one jar, you need to use a full recipe of the mixture for each and enough water to cover pickles)
Slice clean cucumbers, either lengthwise or into ½ inch discs and add to jar.
Add water/salt mixture, juniper oil, and whey
Add enough water to cover pickles, leaving at least one inch at top of jar for expansion.
Close tightly and put in a cool place out of direct sunlight for 2 days, then refrigerate and enjoy!

Pickles will improve with age.

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