HOMEMADE DILL PICKLES
Quick and easy dill pickles you can make at home. Simply make the brine, add it to the cucumbers, and store them in the fridge for 24 hours.
Gluten-Free, Dairy-Free, Plant-Based
Ingredients
8-10 pickling cucumbers, sliced into spears
3 t dried dill (or 10 sprigs fresh)
1-1/2 c raw apple cider vinegar
1-1/2 c water
5 garlic cloves, minced
3 t pickling salt (or pink salt)
1-1/2 t coconut sugar
1 t whole black peppercorns
1-1/2 T whole yellow mustard seeds
1-1/2 t crushed red pepper flakes
Directions
Pack a clean, sterilized pint-sized mason jar with the spears and dill. Leave a 1/2 inch space at the top of the jar for liquid.
In a medium pot, heat the vinegar, water, garlic, sugar, and all the spices until the mixture comes to a simmer and the sugar dissolves.
Cool the brine down until it’s warm and fill the jar until everything is covered. Make sure some of the spices from the brine are in the jar.
Wipe the rim clean, close the lid tightly, and refrigerate for 24 hours before eating.
Enjoy!