Tangy, Crunchy, Perfect: DIY Fermented Pickles to Power Your Summer

July 30, 2025

If you caught the fermentation bug (pun intended) after reading about DIY kimchi and kombucha, you’re going to love this: an easy, no-fuss fermented pickle recipe that brings big flavor and good gut vibes.

Unlike vinegar-based pickles, these naturally fermented cukes rely on salt, time, and beneficial bacteria to do the magic. They’re crisp, zesty, and perfect on a summer sandwich, tossed into a grain bowl, or served up as a snack in your organic, natural, plant-based café or restaurant.

Fermented Garlic-Dill Pickles (Small Batch)

Ingredients:

• 4–5 small organic cucumbers (kirby or pickling cucumbers work best)
• 2–3 cloves garlic, smashed
• 1–2 sprigs fresh dill
• 1 tsp black peppercorns (optional)
• 2 cups filtered water
• 1 ½ tbsp sea salt (non-iodized)

Instructions:

1. In a clean quart-sized mason jar, pack in the cucumbers, garlic, dill, and peppercorns.
2. Dissolve sea salt in filtered water to make your brine.
3. Pour brine over the cucumbers, leaving 1 inch of headspace. Use a fermentation weight or a small clean jar to keep everything submerged.
4. Cover loosely with a lid or cloth, and let ferment at room temp for 5–7 days.
5. Taste daily after day 3. When they’re tangy enough, refrigerate and enjoy for up to a month!

This small-batch ferment is perfect for chefs, food retailers, and DIY foodies across the mid-Atlantic, tri-state, and New York regions. Keep it seasonal by adding hot peppers or summer herbs—and don’t be surprised when customers ask for your secret.