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Homemade Fermented Dill Pickles

July 19, 2017 14 Comments

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Homemade Fermented Dill Pickles are a delicious and healthy snack.

Now let’s be honest guys: is there anything cooler than fermenting your own veggies? I really don’t think so!Β It’s like the ultimate happiness for both the housewife and the hipster part of me. Oh so good! Pickling your own veggies is a whole lot easier than most people think, so there’s really no reason not to try it. There are variousΒ health benefits of fermented foods, but most importantly they taste amazing. These fermented dill pickles are slightly spicy, pleasantly sour and have just the perfect crunch. So be prepared, because once you make your own fermented dill pickles you’ll never be satisfied with the store-bought version again.

Up until a few weeks ago I always used my quick pickling method for veggies (likeΒ green tomatoes and onions), mainly because I was sure that I can never ferment veggies in never-sunny Hamburg. Luckily my mom convinced me that it could work and that I should try her recipe, and I’m so happy I believed her! I’m already preparing my 4th batch of fermented dill pickles and veggies, and believe me, I won’t stop as long as they keep selling here small pickling cucumbers!

This recipe here is a very basic one that you can totally experiment with. The spices I used here are my favourites, but as always, feel free to add or take ingredients to your liking. Bay leaves, fenugreek, coriander seeds, juniper berries, cloves, allspice, summer savoury, rosemary or thyme are just a few of your options. You can use this method to ferment basically any veggie you have on hand, cauliflower, peppers, green beans, radishes, cabbage, onions, beetroot or green tomatoes all work wonderfully!

So don’t be afraid of fermenting, it’s really a fun and easy process! πŸ’š

If you try this recipe, let me know! IΒ would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag itΒ onΒ InstagramΒ (use the hashtag #greenevi) or post it onΒ Facebook! IΒ love seeing what you come up with! β™₯︎

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Homemade Fermented Dill Pickles


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5 from 2 reviews

  • Total Time: 15 mins
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Ingredients

Scale
  • 2 kg/4.5 lbs small pickling cucumbers
  • 3 carrots
  • 10 cloves of garlic
  • 1 bunch of dill
  • 1,5 tsp whole peppercorns
  • 1,5 tsp mustard seeds
  • 1 tsp red pepper flakes
  • 1 tbsp salt
  • 1 slice of toasted sourdough bread*


Instructions

  1. Wash and scrub cucumbers and slice the ends off. Slice into them lengthwise from both ends making sure they stay in one piece.
  2. Peel garlic and carrots, and cut carrots into sticks (roughly the same length as cucumbers).
  3. Place third of the dill and spices on the bottom of a large jar. Layer half of the cucumbers and carrots standing upright. Add a few cloves of garlic. Make sure the veggies are standing tight but not squeezed.
  4. Add another third of the dill and spices and layer the rest of cucumbers, carrots and garlic. Add remaining dill and spices, and top with a slice of toasted bread.
  5. Bring 6 cups of water with salt to a boil, then pour it over veggies and toast. Close the jar and place in the sun for 3-5 days.**
  6. Once the water turns cloudy and the pickles are done, discard toast and rinse pickles. Place them back in the cleaned jar and cover with sieved fermentation water. Pickles will keep for 3-4 weeks in the fridge. Enjoy!

Notes

* You can use regular white or whole wheat bread, if you don’t have sourdough bread, but I prefer to use sourdough. The recipe also works with GF bread and even with potatoes, so you have a lots of options here.
** Fermentation time depends on the weather and the amount of sun your veggies get. If you live in a not so sunny area, like I do, the process might take a few days longer, but don’t worry, it works without direct sunlight as well. If you live in a very warm and sunny area make sure your pickles are always covered with water – if any water evaporates or spills over, just top it up with a bit of salt water.

  • Prep Time: 15 mins
  • Category: Snack
  • Cuisine: Vegan

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Comments

  1. Angie@Angie's Recipes says

    July 19, 2017 at 3:16 pm

    I love to snack on pickles! Homemade is for sure much fresher and tastier than the storebought ones. Need to make some too. Thanks, Evi.

    Reply
    • green evi says

      July 23, 2017 at 12:56 pm

      Pickles are really such great snacks πŸ™‚

      Reply
  2. Kankana says

    July 19, 2017 at 6:08 pm

    Love making pickles. Of course mostly the Indian types with boat load of spice. This fermented dill pickle will be next because when it comes to sandwich or burgers, I absolutely need those on the side.

    Reply
    • green evi says

      July 23, 2017 at 12:56 pm

      Hahaha, I know what you mean! Pickles make everything better πŸ˜‰

      Reply
  3. Anca says

    July 20, 2017 at 9:54 am

    I like making pickles too, but I don’t do that often enough. You pickles look amazing.

    Reply
    • green evi says

      July 23, 2017 at 12:56 pm

      Thanks, Anca!

      Reply
  4. Anu - My Ginger Garlic Kitchen says

    July 21, 2017 at 8:12 pm

    I love making Homemade pickles, and homemade ones are the best. Your dill pickle looks so delicious. Thanks for this lovely recipe.

    Reply
    • green evi says

      July 23, 2017 at 12:57 pm

      Thanks, Anu πŸ™‚

      Reply
  5. Easyfoodsmith says

    July 23, 2017 at 10:22 am

    Home made pickles are the best. Your pickle is so tempting, I could gorge on it on its own πŸ˜›

    Reply
    • green evi says

      July 23, 2017 at 12:57 pm

      Thank you πŸ™‚

      Reply
  6. HealthyLife WeRIndia says

    April 16, 2018 at 10:13 am

    Your style is unique as compared to other people I have read stuff from.
    Thanks for Sharing your recipe with us.

    Reply
    • green evi says

      April 20, 2018 at 8:32 am

      Thank you so much, you are so sweet πŸ™‚

      Reply

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