Paleo Garlic And Dill Pickled Cucumber

Paleo Garlic And Dill Pickled Cucumber. Paleo Garlic And Dill Pickled Cucumber.

This paleo diet friendly pickle recipe is different from you typical store bought jars of pickles, they are naturally lacto-fermented kind is perfectly healthy, crunchy and sour. Full of garlic and dill flavour, and the garlic cloves used will lacto-ferment, packing them full of flavour and can be enjoyed afterwards on their own or as added flavour in another recipe.


1 gallon (16 cups) pickling cucumbers, non waxed
2 bunches fresh dill
16 cloves garlic, whole and peeled
3 tbsp pickling spices; peppercorns, mustard seeds, bay leaves, cloves
5 or 6 tbsp sea salt


  1. Soak the cucumbers in cold water for a few hours then scrub them thoroughly to prevent any mold from forming during the fermentation process.
  2. Place the cucumbers, dill, garlic and spices in your fermentation jar and sprinkle a bit of sea salt as you go along.
  3. Prepare a brine of 5 tablespoons sea salt to 8 cups water, making sure to stir well to dissolve the salt, and fill the
    fermentation jar with the brine so it covers the cucumbers.
  4. Cover the jar, place it in a warm spot in your kitchen and allow the cucumbers to ferment for 5 to 10 days.
  5. A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.
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