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Delicious Dill Pickles from Bärbucha Fermenterei!

Aktualisiert: 22. Apr.


Dill Pickles have been our staple ferment from almost the beginning.

It is also one of those few ferments, where the availability of the main ingredient is limited by season, so within couple of summer months we have to make enough of them so that they last for most of the year.


We start in July & continue pickling through September. Then they stay in glass retail jars, lasting at least to the beginning of the next year.

To make our Dill Pickles, we start with these: fresh small pickling cucumbers.

Some of the cucumbers go into our special fermentation glass jars.

And the rest go into those beautiful stone crocks.

Next comes the garlic and fresh dill.

And unrefined sea salt.

Then comes the water.

The quality of water is very important. We use filtered and revitalized water, which structurally is very close to a spring water.


The whole secret to good dill pickles is really in the right proportions.

Too much salt will "eat" the cucumbers & they will become soft & mushy. Too little might lead to mold, Kahm yeast & even spoilage.

Ours stay quite crispy, even after few months.

The progress of the fermentation progress can be seen really well on the next two pictures, taken about two weeks apart:

So that's how it looks with the glass jars. Here's a short clip showing the opening of a stone crock:

Next, we transfer them into our retail glass jars.

Those jars we label first.

When all is done.

They go to fridge and they wait for you!

Here's a close up of the retail jar and the label:

You can enjoy our Dill Pickles with sandwiches or in any other way you want.


As you might have noticed - our dill pickles do not touch any plastics, are not stored in plastics and are not sold in plastics.

The reason for that is simple - salt and organic acids pull all kind of chemicals out of plastic containers, so when you eat fermented or pickled foods from plastic containers, you actually get more than you wished for.

You can eat pickled cucumber just for their taste. But you can also eat them for their benefits.

Remember, fermented is always more nutritious than just plain.


There are many health benefits of eating dill pickles. Here are just few of them, as quoted by

Dr. Axe:

1. High in Fiber

2. Help Fight Cellular Damage

3. May Treat Leaky Gut

4. Reduce Muscle Cramps

5. May Reduce Blood Clotting

(source: https://draxe.com/how-to-make-dill-pickles/)

And don't throw away the brine after you have eaten all the pickles.

This very nutritious and delicious brine can be used in many creative ways.

You can drink it, just the way it is but you can use it as a starter liquid in fermenting vegetables. You can use it in salads or soups or you can come up with another creative idea how to utilize it.



Ingredients: Pickling Cucumbers, Filtered & Revitalized Water, Grey Atlantic Salt, Dill, Garlic



To purchase / zum Kaufen klicke bitte hier


Disclaimer: All medical information in this post is merely information & not advise. If you need medical advice, please consult your doctor or other appropriate medical professional.

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