Pickles
Fermented Dill Pickles
Traditional brined dill pickles fermented before canning.
Adapted and reviewed byCanning Vault · Cedar Ridge Ventures LLCLibrary reviewAugust 11, 2026How recipes are reviewed →
Gather
Ingredients
- For each gallon: 4 lb 4-inch pickling cucumbers
- 2 tbsp dill seed or 4–5 dill heads
- ½ cup canning salt
- ¼ cup vinegar (5%)
- 8 cups water
- Optional: 2 garlic cloves, 2 dried red peppers, 2 tsp pickling spice
Preserve
Instructions
- 01
Remove 1/16 inch from blossom ends. Pack with dill and optional spices.
- 02
Dissolve salt in vinegar and water; cover cucumbers and keep submerged. Ferment at 70–75°F for 3–4 weeks, removing scum promptly. Discard if soft, slimy, or foul-smelling.
- 03
Drain and simmer filtered brine 5 minutes. Pack pickles with hot brine, leaving ½-inch headspace.
- 04
In a boiling-water canner, process pints 10 minutes minutes or quarts 15 minutes.
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Trusted recipe source
USDA/NCHFP — Fermented Dill Pickles
Canning Vault independently summarizes the tested controls in practical language; the linked authority controls an actual batch. Read our publication standards.
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