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Best Crock Dill Pickles: Secret Method to Ferment Cucumbers

When it comes to achieving that classic sour flavor, pickling and fermenting are very different. When making pickled veggies, vinegar is frequently included in the acidic brine that they’re submerged in (acetic acid).

However, the salt water brine used to preserve fermented foods may also contain spices and sugar. For that classic “pickle” flavor, anaerobic bacteria are developed and then naturally converted to acetic acid through this method.

Cucumbers can be preserved using either method because acetic acid is utilized in both. …and both of them taste like dill pickles.


  • 24 pickling cucumbers
  • 12 gallons of distilled or purified water (not tap water)
  • 2 1/2-3 tbps sea salt
  • 12 garlic cloves, peeled
  • 1 cup fresh or dried dill, minced
  • 2 tsp black peppercorns
  • 1 tsp black tea leaves or fresh grape leaves

It is possible to alter the amount of salt in the brine depending on personal preference. In average, for every quart of water that you use, add 1-3 tablespoons of salt to it.

However, according to the guidelines for fermenting, you should aim for a salt ratio of less than 5% when fermenting cucumbers, and ideally between 2% and 3%.

Take the volume of liquid in milliliters and divide it by the percentage of salt you want to use to get the amount of salt you need.

  • If you want a 2% ratio, for example, multiply the liquid volume in milliliters by.02. In grams, that’s how much salt you’ll need.
  • For those who prefer the teaspoon measurement, 1 teaspoon is 5.92 grams of fine sea salt. Those instructions allow you to adjust the salt accordingly.

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