Jordan Freytag + photo

Jordan Freytag

Sep 24
4 min read
bubble 0

This mason jar fermenting recipe is the work of Marina Jade Phillips, Fermenter extraordinaire, using our Pickle Helix and Fermenting Lids.

These are divine right out of the jar. They can also be used to complement a green salad. Try chopping them up for a cucumber pickle substitute in a tuna or chicken salad sandwich.


A note on “clean” – In fermentation adventures, all equipment should be very clean. If you are unsure about the potentially sordid past of fermentation container, submerge it in water, bring to a boil for a few minutes, and follow with an air dry. A simple soap and hot water wash followed by air drying should be sufficient for a new jar.


  • Snap Peas. Enough to fill a quart mason jar.
  • 1-quart non-chlorinated water.
  • 1 tbsp. refined sea salt.
  • 1/4 cup fresh Dill. Or 1 tbsp. dried.
  • Chili flakes (Optional). 1 tsp. – 2 tbsp. depending on your heat preferences.


Save the fancy salts for cooking. Fermentation fairs best with boring salt—the minerals in pink or Celtic salts can leave veggies mushy or metallic. Make sure there are no anti-caking agents (if it pours when its raining, don’t use it!) or iodine. Look for refined sea salt or canning salt.

soaking seeds step


The Process

1 | Bring the water and salt to a boil. Remove from heat and add dried dill and chilies while still hot. Allow to cool. If using fresh dill, add it to the cooled brine.

2 | Fill a wide mouth jar to the shoulder with snap peas, leaving room enough for a compressed Pickle Helix spring at the top (about 2″ from the rim).

3 | With a Pickle Helix spring in place, pour in the dilly brine to cover the peas while leaving about 1 1/2″ of air space at the top. Compress the spring and tightly screw down a Trellis & Co airlock lid to hold the spring in place. Leave in a room temperature place away from direct sunlight.

4 | After three to five days, bubbles should begin to form—this is a sign that beneficial microbes are beginning to work their fermentation magic.

5 | After five days, open the jar and give everything a good sniff. There should be a sour odor, the next sign that resident microbes are working to lower the pickles’ PH. Taste a pea—it will probably be salty and faintly sour. Over the next week, feel free to continue taste testing. When the pickles are sour enough, put the jar in the refrigerator.


1 | Save the Brine:

Any leftover brine (the boiled and salted water called for in each recipe) can be stored in a clean jar on a pantry shelf indefinitely. Feel free to make a gallon at a time (keeping the ratio of one tablespoon of salt per quart) as it can be handy to have some around when the fermentation inspiration strikes!

2 | Consider the Surface:

There is always a possibility that the energetic action of bubbling fermentation will force some liquid out of the jar during the initial room temperature ferment. Putting the jar in a shallow bowl is a fine practice. We advise that you avoid leaving the jar on grandma’s heirloom hutch, just in case. Always leave some air at the top of the jar so there is room for microbial shenanigans.

Marina Jade Phillips

Fermenting Specialist, Interesting Human Being

Born in Alaska and raised in Colorado, Marina discovered the joys of fermentation in Philadelphia in 2005. She spent the last decade wrangling a homestead in Northern California, fermenting everything from tomatoes to beans. Currently, she is pedaling and eating her way thru Mexico on her first but probably not last bicycle tour, toting a violin and at least one jar of sauerkraut.

Leave a comment

Your email address will not be published. Required fields are marked *


No Comments yet! Be the first to start a conversation

  1. Simply The Best BLT Sandwich2 BLT Sandwiches sitting on a wood table

    Simply The Best BLT Sandwich

    Written By Lara Wadsworth Each year as I watch my tomatoes ripen, I eagerly await the first BLT of the season. Nothing beats fresh buttercrunch lettuce and tomato from the garden picked the same day. If I’m feeling fancy, I might even try my hand at a ...

    Ashleigh Smith + photo

    Ashleigh Smith

    4 min read
    bubble 0
  2. Chicken Rotini SaladChicken Rotini Pasta Salad on plate

    Chicken Rotini Salad

    Ingredients 1 Cup Miracle Whip Salad Dressing 1/2 Cup Orange Juice 1.5 teaspoons Dried Basil 1/4 teaspoon powdered ginger 16 oz Rotini Pasta 2 Chicken Breasts Cooked, Chopped 1/2 cup Celery, chopped (2-3 Sticks) 1/2 cup Grapes, cut in half 1 can Mandar...

    Ashleigh Smith + photo

    Ashleigh Smith

    1 min read
    bubble 0
  3. Easy Southwestern Stuffed Bell PeppersEasy Southwestern Stuffed Bell Peppers

    Easy Southwestern Stuffed Bell Peppers

    Written By Lara Wadsworth Looking for a new spin on the classic stuffed bell pepper recipe? This easy and delicious filling is incredibly satisfying, and the whole recipe comes together in under an hour! I like to make the filling and then clean the ki...

    Ashleigh Smith + photo

    Ashleigh Smith

    4 min read
    bubble 0
  4. Sunflower Microgreen Mighty MunchiesSunflower Microgreen Mighty Munchies

    Sunflower Microgreen Mighty Munchies

    Ingredients Black Oil Sunflower Microgreens Olive Oil Salt Instructions Add your sunflower microgreens to a bowl. Toss with a light drizzle of olive oil. Grind some sea salt according to your personal preference and enjoy!

    Ashleigh Smith + photo

    Ashleigh Smith

    1 min read
    bubble 0