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Fermenting Dill Pickles

My first try at fermentation!

Four pint sized jars with cucumbers and fermenting brine.
Jars are filled and ready to ferment.

Let the fermenting begin! My first attempt ever at fermenting anything. I originally posted this journey in our Christian Prepper Gal Facebook group and decided that I would go ahead and share it here, with you.


I did not know anything about fermentation when I first decided to give it a try. I was actually looking for different ways to preserve our over abundant cucumber harvest. I had already dehydrated some cucumbers. You can see that experience by clicking/tapping here. I also explain in that article the reason I wasn't comfortable doing any canning this year.


I am so thankful that we had such a great harvest because it has given me the opportunity to enlarge my food preservation experience and knowledge. I'm also thankful because I learned about the probiotic benefits of fermented foods. Fermented pickles are actually healthy! In fact, they are healthier than canned pickles. Although, I haven't found any recipes for fermenting bread and butter pickles, lol. In fact, I'm pretty sure there aren't any. So, we will have to stick to dill pickles for fermenting. But, I'm okay with that because I love pickles of most any type 🙂.


So, here we go! It took seven Boston Pickling Cucumbers to fill the four pint sized jars in the above picture. In the bottom of each jar (before adding the cucumbers) I put Pink Himalayan Salt, peeled garlic cloves, and organic dried dill. Then, I cut up the cucumbers (that I had washed, dried, and stored in my refrigerator over night) into spears and shoved them into the jars. Once I got all of the cucumber spears I could in the jars, I filled the jars with bottled water. Up to about an inch from the top of the jars. Then, placed the lids and rings on the jars. Very simple and super easy! But, I can't tell you how uncertain I was as I was doing this. After all, it was something that was completely new to me!