Garlic Dill Pickles, Peppers and Onion Medley

If you’ve read Fermentools Blog long enough, you know my love for lacto-fermented pickles. This recipe takes that love up a notch. Mixing the peppers and onions gives you a complete sandwich condiment in a jar. Thanks, Monica for sharing this wonderful garlic dill pickle recipe full of deliciousness with our readers.


At Fermentools, we take our pickles seriously. Check out these other great recipes:


Posted by Monica

Now this is a perfect recipe for those starting out on their own fermentation journey! You simply can’t go wrong with a pickle medley. I like this because you can add the peppers and onions to all your favorite sandwiches and slap the pickle down as a side. It’s not too spicy or tangy for the kids to enjoy, too. Though, if you want heat, swap out the red bell pepper for any of your favorite hot peppers. I found the taste of this fermented garlic pickle to be quite desirable after only 5-7 days of fermentation.

Lacto-Fermented Garlic Dill Pickle Medley

Garlicky Dill Pickles, Peppers and Onion


  • Wide-mouthed quart Mason jar
  • Fermentools kit for each jar


  • 1-1.5 pound pickling cucumbers*
  • 1 red bell pepper
  • 1 handful of pearled onions
  • 4-5 garlic cloves, minced**
  • 2 sprigs of fresh dill
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 tsp mustard seed
  • 2 Tb Himalayan salt
  • 1 quart filtered water


  1. Slice cucumbers into halves or quarters, as desired. Slice bell pepper into thin strips. Leave pearled onions whole.
  2. Pack Mason jar full with all vegetables and seasonings.
  3. Prepare brine solution by dissolving two tablespoons Himalayan salt into one quart of filtered water.
  4. Pour the brine solution over the vegetables.
  5. Place your glass weight on top of the vegetables to ensure everything is submerged below the brine solution. Screw on your lid and set up the air lock system.
  6. Let your jar sit for at least five to seven days. Do a taste test to see if it’s fermented enough for your taste preference. Then, swap out the air lock system and use the rubber stopper to keep the jar sealed in your refrigerator.


*I honestly used very fresh, regular cucumbers, cut them in half, and then split them again into four wedges. These might not turn out as crisp due to their softer nature, but I just inhaled an entire pickle nonetheless… The taste is delicious, so feel free to experiment with different pickle varieties if pickling cucumbers are not available yet. As soon as my pickle bushes grow and flourish, I’ll be using that type for future batches.

**I recommend using fresh garlic and mincing it yourself. The pre-minced variety found in jars at stores is not as full in flavor. Only fresh garlic can give your pickles a true garlicky kick!


Monica lives in rural Michigan on a small hobby farm with her husband, two children, seven mixed breed chickens, three silkies, three cats, two shetland sheep, and one dog. Her family is constantly pursuing a path towards compassion and healthy living. She blogs at on all things motherhood, nature and vegetarianism.

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