I've never had carbonated dill pickles. You might get a little fizz from the juice on the outside, but I've never found the inside to be fizzing. Maybe it's possible with the right temperature, but I'm unsure. It takes longer for the brine to penetrate the cucumber, so you'd have to start it at 70F to get it started for a day or two, then refrigerate to about 45F for a week to let it penetrate, then raise it back to 70F for the rapid carbonation to take place. Maybe.