# Lacto-Fermented Pickles

Traditional lacto-fermented pickles made with just salt, water, and cucumbers for a sour, crunchy finish.

- Servings: 1 gallon
- Total time: 10080 min
- Cuisine: American
- Category: Appetizer
- Diet: vegan, vegetarian, gluten-free, dairy-free, keto
- Language: en

## Ingredients

- enough to fill pickling cucumber
- fresh dill
- celery
- garlic
- pickling spices
- bay leaf
- honey (optional)
- 45 g kosher salt
- 1 liter filtered water
- baking soda

## Instructions

1. Soak the cucumbers in water with baking soda for 15 minutes, then rinse.
2. Cut the blossom end off every cucumber.
3. Dissolve the salt in the water, then add your spices and the honey.
4. Build the jar in layers with dill, celery, garlic, and cucumbers.
5. Pour the brine over the top so everything is covered.
6. Place a few bay leaves on top and seal the jar.
7. Ferment at room temperature for about 7 days.
8. Move the jar to the fridge once the pickle reaches your desired sourness.

## Equipment

- large bowl
- gallon jar
- scale

## Source

- Original video: https://www.instagram.com/reel/DfC_JUdtRYW/?mdxt=NWpjNDJ6eTZqbTRk
- Creator: David Levitsky
- Recipe page: https://www.cliprecipe.com/recipe/8508eeb7-81fc-4bdc-a43d-8aeb21f50f3d
- Extracted: 2026-11-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt