Fermented Pickles


  • 2 English Cucumbers
  • 1/2 bunch of Cilantro
  • 1/2 bunch of Dill
  • 1 head of Garlic
  • 2 tablespoons Himalayan or Sea Salt
  • Handful of fresh grape, raspberry, oak, blackberry or cherry leaves (these leaves supply tannins to help keep the pickles crispy and crunchy


  1. Slice 2 of the cucumbers about a 1/4 inch thin. Don't slice them any thinner as they can come out mushy if sliced too thin

  2. Peel the garlic

  3. Take the cilantro and dill leaves off the stem

  4. Place the cucumbers, herbs and salt into the mason jar about 3/4ths of the way up. Then fill it with water – leaving empty 3 inches at the top

  5. Take the grape, cherry, oak, raspberry or blackberry leaves and fold them up and put them in the top so that they are pushing the cucumbers down and the cucumbers slices are submerged in the liquid. These leaves contain tannins which will keep the pickles crispy

  6. If you don't have access to these types of leaves, you could use the other half of the cucumber at the top, cut into big pieces, to push everything down but the pickles won't come out as crunchy

  7. Tighten jar top about halfway. If you tighten too hard, it could explode or liquid could spill out when it starts to ferment

  8. Wait 2 days and then open the jar and taste the fermented pickles. When they taste a bit sour, you’ll know they are done

  9. Make sure you don't wait too long, otherwise they will get soggy

  10. Throw out the leaves or cucumbers chunks used for the top

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