Ingredients

  • 1-quart jar with lid
  • 2-3 pickling cucumbers (as many fit in jar)
  • 5 sprigs fresh dill (or 1 tbsp. dry dill)
  • 2-4 cloves of garlic crushed and minced
  • 3 tbsp. white distilled vinegar
  • ½ – 1 tbsp. kosher salt, to taste
  • distilled or filtered water
  • 20 black peppercorns, optional
  • ¼ tsp. red pepper flakes, optional

Directions

  • Cut cucumbers into your desired pickle (discs, spears, sandwich slices, etc) and add to jar with all ingredients except water.
  • Fill jar to very top with distilled or filtered water. Screw lid on very tightly.
  • Shake jar to distribute flavors and leave on countertop for 12 hours. Shake again and turn upside down for additional 12 hours, making sure lid is screwed on tightly to avoid leakage.
  • Refrigerate and enjoy within a month for maximum freshness.

Recipe adapted from DIYNatural.com