Spicy Kosher Dill Fermented Pickles
Spicy Kosher Dill Fermented Pickles
Spicy Kosher Dill Fermented Pickles
Spicy Kosher Dill Fermented Pickles
Spicy Kosher Dill Fermented Pickles
Spicy Kosher Dill Fermented Pickles

Spicy Kosher Dill Fermented Pickles

Real, salt-water brine fermented cucumber pickles contains naturally occurring probiotics that are optimal for gut health. We added crushed red pepper flakes to our kosher dills, igniting a warm fire that keeps the kids away from "your" pickles. Mild medium heat.

  • Culinary + Pairings

    A spicy stand-alone snack that curbs sugar cravings. Slice and place in your sandwich. Chop and add to cold potato or pasta salad. Adds a rich kick when chopped and topped on your lunch grain bowl or salad.

  • Nutritional Benefits

    Raw cucumbers are nutrient-dense and fermentation increases and enhances their already high vitamin levels. Dill contains manganese, an essential mineral that supports brain function and the nervous system. Red pepper flakes may give relief from digestive issues because its capsaicin inhibits acid secretion in the stomach.

  • Probiotic Diversity Profile

    Lactobacillus Plantarum, Lactobacillus Pentosus, Leuconostoc Mesenteroids

$8.99

NUTRITION

28 oz.

Package Size

1/2

pickle

Serving

5

Calories

0g

Sugar

0g

Net Carbs

220mg

Sodium

Section

Our Pickle Promise

Salt Water Brine

We use a mineral-rich, pure and unrefined Mediterranean sea salt. It is non-iodized and contains no caking agents or added preservatives.

Southeast Sourced

We source most of our vegetables from local farms. That means just 1-2 days between harvest and fermentation; this preserves phytonutrients and creates a more nutritious product.

Contains No Vinegar or Sugar

Pickles containing vinegar or sugar are not lactic-acid fermented and are therefore not a probiotic, gut-healthy pickle. Period. 

Raw & Unpasteurized

Some call it ‘wild fermentation’ because it creates an abundant growth of natural, live probiotics. Pasteurization would kill these live cultures, so we don’t do it.

Ships within 1 to 3 business days

Promotes a healthy gut

Prebiotic & Probiotic

Healthy Gut. Healthy Life.

3 Tips for Eating Ferments

  • Eat ferments three times a day as snacks or with meals, every day. The key is consistent introduction of outside probiotics to your resident microbiome.
  • Consume an abundant variety of different plant-based ferments. Your microbiome thrives on exposure to this diversity.
  • Eat the gut health trifecta of fiber, fat and ferments with every meal. Fiber means plants: eat lots of those. Fat enables your body to more easily absorb the rich minerals and nutrients found in ferments.

How To Enjoy

Eat ferments every day, 3 times a day, as snacks or with meals.

Breakfast

Scramble or fry up 2 - 3 whole eggs in butter, ghee or coconut oil, along with some spinach. Enjoy with kimchi or kraut on the side.

Lunch

Toss a salad with mixed greens, avocado, veggies, raw seeds and a generous pour of extra virgin olive oil. Top with a serving of kraut along with the brine, no salad dressing necessary.

Dinner

Pick your protein and saute a large portion (half a plate) of greens - kale, chard or spinach with garlic, coconut oil and sea salt. Pickle on the side.

Frequently Asked

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Fermented + Probiotic Pickles

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