Fermented Dill Pickles

1 lb of pickles (2 – 5″)

1 Litre of cold water

1.5 tbs of kosher salt

2 large cloves of garlic

1 small dill – 1 small dill flowers + 2 x 2” stems (stems without flowers are as good)

1 horseradish root (0.5″) or small leaf

2 leaves of sour cherries or grape (optional)


  1. Clean 1L jar, the pickles, dill, leaves and horseradish.
  2. Place the pickles and all other ingredients in the jar
  3. Mix and dissolve salt in the cold water
  4. Pour salty water into the jar with pickles
  5. Place the lid and close the jar
  6. Leave the jar in the room temperature for 3-4 days.  They are ready to eat.
  7. Keep them refrigerated afterwards.