Servings: yields 1 quart


  • 1 English or 3 medium pickling cucumbers, cut into rounds with peel on
  • 3 tablespoons distilled vinegar (increase with equal amounts of water if necessary to fully cover cucumbers)
  • 3 tablespoons water (increase with equal amounts of vinegar if necessary to fully cover cucumbers)
  • 1 tablespoon agave
  • 4 teaspoons salt (that does not contain an anti-caking agent)
  • 1 teaspoon tricolor peppercorns
  • ¼ teaspoon ground pepper
  • 2 teaspoons fresh dill, chopped
  • 1 teaspoon dill seeds
  • 4 whole and peeled garlic cloves
  • 2 teaspoons mustard seeds

Step 1

Make sure the mason jar, cutting surfaces, utensils, and your hands are very clean and sterilized.

Step 2

Thoroughly wash cucumbers prior to slicing.

Step 3

Add all of the ingredients into a medium mason jar and shake well.

Step 4

Make sure all the cucumber slices are submerged in the brine while still leaving a ½ inch at the top.

Step 5

Store at room temperature for 7 days to allow for fermentation.

Step 6

Move to refrigerator once fermented.


Be careful opening after the 7th day as there may be a gas build up and the top might pop.