Easy Homemade Keto Fermented Dill Pickles

Those quick and easy-to-make, homemade Keto Fermented Dill Pickles recipes will surprise you with the lovely crispy probiotic Tangy taste you have been craving for. Super healthy Kosher Pickled Cucumbers made with salt brine and flavored with dill, garlic, mustard seeds, wine leaves, ginger, and carrots, can be served with any dish you desire.

Instead of using water as a base, you can try our Homemade Whey as well to help the fermentation process and add some more probiotics in.

If you have never ever made Dill Pickles, because you just thought they are difficult to make, read further – you are in the right place.

Our Story:

I was one of those. My mum makes pickles every single year since I can remember. I have really thought, those are extremely difficult to make, because of how much effort she used to make while preparing them. Sometimes I used to help but was never interested in making it myself.

Now, after I have made them, I know, it is so easy and quick to make. The hard part I always saw with my mum was, that she did not make a few jars, but straight cucumbers from 10-15 kilos. And she always uses the biggest jars you can imagine. So the whole kitchen was filled up with all of the ingredients, spices, jars, cucumbers, just name it. And just the look of it made it already hard.

But once it was done, we enjoyed it breakfast – lunch, and dinner. All the time. Every time. Until they were all finished. Even when you wanted something to snack on, you just picked a few pickles and were satisfied.

Finally did it

This year, my daughter joined in and loves them since. I have even brought one huge jar, like 5 liters one, home for us to enjoy and this was gone in less than 2 days. And I was not planning to visit for another month.

That’s how my experience started. Went to the shop and saw a beautiful cute mini cucumber. The first thing, that came to mind was pickles. So I bought all the packets they had. Now I had the cucumbers at home but had no idea how to make them. Called my mum to explain to me how, and I went to do a trial run.

And I did it. On the first run. They are perfect and yummy and my daughter loves them. So if I can make them, you can as well.

Are Fermented Dill Pickles good for you?

Definitely, they are. Some call them also Probiotic Pickles.

Using saltwater brine as a base, you achieve Lacto-Fermentation. Salt Brine helps friendly Lactobacillus bacterias to ferment the cucumbers and at the same time produce lactic acid.

And we all know how popular and healthy any of the fermented food is.

We use quite often sauerkraut in our dishes. If you are interested, have a look at our Keto Sausage Sauerkraut Soup or Low Carb Sauerkraut Chicken dish as an example.

To add to the healthiness have a look at our Ginger Turmeric Energy Shot which is great to make from time to time to boost our Immune System.

Are Pickles Keto?

As long as you do not add sugar, which is not in this recipe, they are fully Keto. There is really nothing carby apart of those cucumbers. And cucumbers are vegetables with one of the least amounts of carbohydrates and a very low glycemic index. So no worry here. You can enjoy them any time of the day and have no worries.

What do you need to make Fermented Pickled Cucumbers?

I am writing up all the ingredients and spices I have used in the recipe. But just in case, you do not have some, not a problem. Dill, salt, and cucumbers are the main part, which is a must. The rest is great for additional taste, but if you skip one, it is ok. My mum for example told me to get leaves from Sour Cherries, which were impossible to get in the middle of Vienna, so I just skipped that part.

• Mason Jars
• Cucumbers
• Dill
• Dry Bay Leaves
• Grape Leaves
• Colorful peppercorns
• Mustard Seeds
• Cloves
• Salt
• Garlic
• Carrots
• Parsnip
• Ginger
• Chilli Peppers

*Exact measurements are listed in the recipe card below.

Guide to Keto Fermented Dill Pickles

First Step: Wash and boil

First of all, make sure you wash all of the vegetables and most importantly cucumbers. Spread them on a kitchen cloth to fully dry. All of the veggies need to be fully dried, once used. Otherwise, the fermentation will not happen as it is supposed to be. So Fully wash and fully dry.

At the same time, boil the water, into which you add salt. I normally use a ratio of 2l water – 2 Tablespoons of salt. This will make Keto Fermented Dill Pickles salty just right. Not over-salted. Once you boil the water and mix the salt in, make sure the salt dissolves. Switch the water off and let it cool fully. This make takes a few hours, and therefore those are the steps, which need to be done right before you start. The water does not need to be fully cold. Room temperature or a bit warm is ok.

Second Step: Add spices

Once the water is cooled, place it into the jar, from which it will be easier for you to pour it into the Mason Jars.

First add colorful Peppercorn, mustard seeds, and then cloves. Mix it fully and set it aside. In the meantime, the water will get lovely flavors from the spices.

Third Step: Mason Jars and Dill

Make sure your Mason Jars or any other jars you are going to use, are fully washed and dry. Place them opened onto the kitchen cabinet for you to easily fill them up with our goodies.

Start with placing the Dill leaves at the bottom of each jar.

Fourth Step: Veggies

Once all of your carrots, parsnips and Ginger have dried, cut them into slices. Add a couple of slices inside each jar on top of the dill leaves.

Fifth Step: Cucumbers and Bay Leaves

Start with adding few Cucumbers into each Mason Jar. Make sure, the cucumbers are placed well, so you can fill as many as you possibly can. Place just a few pieces at the bottom of the jars.

On top of it, add one dry Bay Leave.

Sixth Step: Wine Leaves

On the side of the Jar add one wine leave into each of the Mason Jar. This will give an additional flavor to our Keto Fermented Pickles.

Seventh Step: Layer and add Chilli Peppers

Keep layering your Mason Jar with slices of veggies, Ginger, Dill, and Cucumbers.

Once the Jar is filled to approximately 3/4, add one Red Chilli Pepper to each of the jars. Make sure the Chilli Pepper is not opened, otherwise you will end up with extremely Chilli Dill Pickles. But if that is what you wish, go ahead.

You can always make it spicy at the end of the fermentation by breaking the chili peppers in.

Eight Step: Brine – Water mixture

Finish by adding more cucumbers to the top of the jar.

Add the water mixture, which has been already infused with spices. make sure the jar is filled fully. Almost overflowing. You can not have even a tiny air in, otherwise, the fermentation will not happen and your jars might go bad.

Also, make sure all of the spices from the water are spread evenly into each Jar.

Ninth Step: Cover

Once the water is fully filled, place the jars onto a small plate. With Fermentation, some water might come out and this will prevent your kitchen from flooded. If you are using Mason Jars, take the middle of the lid and cover each jar with the lid. Place the lid just on top, so you block the air coming in.

If you are using any other jars, place the cover on the jars just slightly covering the top of the jar. Do not screw it fully, to enable fermentation to take process.

Place it on a kitchen table or next to the shaded window for approximately 2-3 days.

Tenth Step: Enjoy your Keto Fermented Dill Pickles

The length of the fermentation depends on so many factors. Sometimes it takes only 2 days, sometimes they are ready only after 4 days.

Also, some people prefer the still a bit crunchy (less time), and some like them fully soft and fermented.

Mine was done in 3 days. Make sure, after about 2 days, you keep checking them. Always taste the cucumber from the middle. Once you feel it, this is the perfect texture. Close the jars fully and place them into the refrigerator. Once placed into the fridge, the fermentation process will stop and your Keto Pickles will stay the same for about 2 months.

This is also the time to decide if you want them chili or not. If yes, take out the Chilli Pepper and cut it into pieces. Place it back and close the lid. This will make the pickles super chili.

FREQUENTLY ASKED QUESTIONS AND ANSWERS

How Long to Ferment Pickles?

It really depends on how you like them. The longer you keep them being fermented, softer, and more tangy or Fizzy they get. We prefer about 2,5 – 3 days. Then they get stored in the fridge. I would suggest at around 2,5 days, start trying them every half a day and once you are happy with the texture you like, store them immediately.

How do you store the Keto Fermented Dill Pickles?

Once you close the lid and place them into the refrigerator, the will stop fermenting. In the refrigerator, they last for up to 2 months. I just take few pieces from the Mason jar, one jar at a time.

What type of Cucumbers are good for fermenting?

It really depends on what do you like. Any size of the cucumbers will work as long as you keep checking them while fermenting. We do like those tiny mini cucumbers, because of the size bite.

But you can as well get bigger ones, especially if your garden is full-grown. Just make sure, that for one Jar you use a very similar size of cucumbers.

Also if you are planning to make Keto Fermented Dill Pickles from big cucumbers, make sure you get the much bigger jar and always cut vertically into them from both sides. This way the fermentation process gets faster and you will be able to enjoy them in no time.

What can you use the Fermented Dill Pickles for?

There are so many recipes, where you can use those fermented pickles. One of them is for example our Oven baked Keto Cheese Chips, where you cut slices of pickles and add them onto the cheese to bake.

They are also a perfect addition to the Halloween evening. Since fermenting veggies is the most popular in September when you are ready to collect all the veggies from the garden and store them for the winter. Our Keto Spider Web Eggs are just perfect to go with it.

Also, our Burger Mini Bites, Keto Spinach Salmon Roulade or Stuffed Eggplant goes just right with those yummy Pickles.

Are Fermented Pickles Crunchy?

They are crunchy at the beginning. They still are at about 2,5 – 3 days. But if you leave them fermented a bit longer, they will slowly start losing their crunchiness. So as I have already mentioned, make sure you do try them regularly while in the process of fermenting.

What vegetables can you ferment?

Fermenting is such a great healthy way of storing vegetables especially during winter month when our garden does not reward us with so much fresh produce. You can ferment almost any kind of vegetables from carrots, green beens, broccoli, garlic, sauerkraut, beets, cauliflower you name it.

Can Keto Fermented Dill Pickles go bad?

Yes, they can. One of the reason could be, that you have not washed and properly fully dried your veggies as well as jars. Another reason could be, that you have left the fermentation process lasts too long. This then turns into your jars rotting and all the veggies going bad.

Can you freeze Fermented Pickles?

You can freeze them without the problem. I would suggest packing them in 2-3 layers, so they are protected against freezer burn.

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How to keep fermented Pickles crisp?

Adding tanin into the jar works perfectly for preserving the cispiness. This is in most leaves, such as bay leaves or Wine leaves, which are added into our recipe as well.

Also, a great tip is to keep fermenting in more cooler area as a very warm environment. Longer the process is done, crispier they stay.

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Now I really have to stop writing. Our recipe for you to print out is here.. Enjoy and thanks for 5 stars in advance:

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