Lacto Fermented Pickles Recipe

by Teffy Thachenkary


Lacto Fermented Pickles Recipe

  • 4-5 pickling cucumbers or 15-20 gherkins
  • 1 tablespoon mustard seeds
  • 2 tablespoons fresh dill, snipped
  • 2 tablespoon sea salt
  • 1 cup filtered water
  1. Wash cucumbers well and place in a quart-sized wide mouth jar.
  2. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar. Use of a bpa free glass fermentation weight is recommended.
  3. Cover tightly and keep and keep at room temperature for about 3 days before transferring to cold storage. If the batch is not ready per taste, let it ferment longer.

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Recipe Name
Lacto Fermented Pickles
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3 Based on 3 Review(s)