Yields 1 Quart
Vegan, Gluten, Grain, Soy, and Dairy Free

Crisp, tangy, and naturally probiotic, these pickles are made the old-school way — no vinegar, no heat, just time, salt, and good bacteria doing their thing.

Ingredients

10–12 small Kirby cucumbers, washed, stems removed

4–6 garlic scapes, washed, cut into 3–4” lengths

2–4 sprigs of fresh dill or dill flowers, washed

2 cups non-chlorinated water (filtered or spring water is best)

1 tablespoon fine sea salt

Instruction

Start by layering the garlic scapes and dill in the bottom of a clean quart-size mason jar. Then stand the cucumbers upright, packing them tightly until the jar is full. Using cucumbers of similar size makes for a better, even ferment.
In a measuring cup or bowl, stir the sea salt into the water until fully dissolved. Pour the brine into the jar, making sure the cucumbers are completely submerged — this is very important to prevent spoilage. Leave about a ¼ to a ½ inch of headspace at the top. You can use a fermentation weight or a small bag filled with extra brine to keep everything below the surface. Or pack them nice and tight, positioning your last 1 or 2 pickles to anchor them down.
Loosely cap the jar and give it a gentle shake to distribute the brine. Do not fully tighten the lid — the gases need to escape during fermentation. Leave the jar out on the counter for 2–4 days, depending on the temperature of your space. Warmer temps = faster ferment. Cooler temps = slower ferment. Bubbling is totally normal — it means the good bacteria are at work!
Taste Test: On day 2 or 3, open the jar and taste. If they’re starting to get sour and you like a half-sour, move them to the fridge to slow the process. For full sours, leave them out 3–4 days before refrigerating. Refrigerated pickles will keep for several weeks to months. The flavor will continue to develop over time.

Quick Tips

Use similar-sized cucumbers so they pack evenly and ferment at the same rate.
Keep everything submerged under the brine — this helps prevent mold and spoilage.
Bubbling is normal! It means your pickles are fermenting beautifully.
If you see a white film on top — don’t panic! That’s likely kahm yeast, a harmless byproduct of fermentation. Just scoop it off and you’re good to go. But if you see mold (fuzzy, blue/green/black spots with a strong smell), discard the batch — better safe than sorry.

Nutrition Notes:

Naturally probiotic — these pickles support gut health and digestion.
No sugar, no vinegar — just salt, water, and beneficial microbes doing the work.
Garlic scapes add anti-inflammatory and immune-supportive properties. And yes, you can eat them!
Dill is a natural antioxidant and may help ease digestion and bloating.