Module 5 · Fermentation
Lacto-Fermented Dill Pickles (with ACV bug variation)
Lacto-Fermented Dill Pickles (with ACV bug variation) is a keto ferment with 4 g net carbs, 1 g protein and 0 g fat per serving (20 kcal). It serves 4 and takes 120 hours in total.
Crunchy, garlicky pickles in a 3.5% brine. Includes a raw apple cider vinegar starter variation. Ferment 4-7 days. Nutrition values are estimates.
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Allergens in this Ketogeni recipe: mustard. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 15 min · Total time: 5 days
| Per serving | Amount |
|---|---|
| Net carbohydrates | 4 g |
| Protein | 1 g |
| Fat | 0 g |
| Energy | 20 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 500 g organic pickling cucumbers
- 500 ml filtered water
- 17 g sea salt
- 3 cloves organic garlic
- 1 bunch organic fresh dill
- 1 tsp organic black peppercorns
- 1 tsp organic mustard seeds
- 1 pcs organic grape, oak or horseradish leaf
Step-by-step method
- Wash the cucumbers and trim 2 mm off the blossom end.
- Dissolve the salt in the water to make the brine.
- Put garlic, dill, spices and leaf in a clean jar and pack the cucumbers in snugly.
- Pour in the brine to submerge everything and weigh down.
- Ferment loosely covered 4-7 days at 18-22 C; taste at day 4. They turn olive and pleasantly sour.
- Refrigerate to slow fermentation.
Chef’s tips
- Soft or hollow pickles: old cucumbers or too warm; use very fresh ones.
- Cloudy brine is normal.
- Keep pickles under the brine and they rarely fail.
- Chop into a green salad or serve in a lettuce-wrapped burger.
Variations
- Radish, green beans, cauliflower or asparagus in the same brine
- Add a dried chilli
- ACV bug: 300 g chopped organic apples with 1 tbsp organic sugar and 500 ml filtered water, covered with cloth, stirred daily 7 days, strained, then left 3-4 weeks until it smells of vinegar
Storage
Refrigerate 3-6 months; best after 1 week in the fridge.
Questions and answers
How many net carbs are in Lacto-Fermented Dill Pickles (with ACV bug variation)?
One serving has 4 g net carbohydrates, 1 g protein and 0 g fat (20 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Lacto-Fermented Dill Pickles (with ACV bug variation) ahead, store or freeze it?
Refrigerate 3-6 months; best after 1 week in the fridge.
Which allergens are in Lacto-Fermented Dill Pickles (with ACV bug variation)?
It contains mustard, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Lacto-Fermented Dill Pickles (with ACV bug variation) vegan?
Yes. The recipe contains no meat, fish, eggs, dairy or other animal products.
Can I vary Lacto-Fermented Dill Pickles (with ACV bug variation)?
Yes. Radish, green beans, cauliflower or asparagus in the same brine. Add a dried chilli. ACV bug: 300 g chopped organic apples with 1 tbsp organic sugar and 500 ml filtered water, covered with cloth, stirred daily 7 days, strained, then left 3-4 weeks until it smells of vinegar.