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no starter culture fermented dill pickles in jar on wooden cutting board

No Starter CultureFermented Dill Pickles (4 ingredients, probiotic, & raw!)

It's so, so freaking easy to make these yummy fermented dill pickles. I mean, 4 (maybe 5... keep reading) ingredients, no cooking, no vinegar, no canning AND you come out with crunchy-delicious pickles packed with gut-healthy probiotics!

CourseFerment, Side Dish
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 quart
Author Lindsey Dietz



  1. To a sterile, quart-size, wide-mouth Mason jar or Weck jar add the salt, dill, tea leaves (if using), and garlic.
  2. Next, add the cucumbers to fill the jar. Don't be afraid to pack them in there!
  3. Fill the jar with water, leaving about 1/2" to 1" of headspace.
  4. Place an airtight lid on the jar. You may use an air-lock if desired, but it is not necessary.
  5. At least once a day, burp the jar. Burp more often if your house is consistently warmer than 74 degrees Fahrenheit.
  6. Taste the pickles after 2 to 3 days. If they still taste like cucumber, they're not ready.
  7. Continue to taste each day. As soon as they taste like dill pickles, transfer them to the fridge to stop the fermenting process.
  8. Will keep refrigerated for up to a year.