Cucumbers are in abundance this time of year in gardens, farmers markets, CSA shares, and grocery stores (although grocery store cukes may not be local). If you’re a pickle lover like me but don’t want to go to the trouble of dragging out your canning gear, give these easy dill pickles a try. They take about 10 minutes total and will keep for a few months in the fridge. I made a couple tweaks and simplified the recipe from Rodale— hope you like these fresh vegetable pickles loaded with real food nutrition as much as I do!
Prep time: 10 minutes
Yield: 10 servings
1 clove garlic, crushed
3-5 black peppercorns
1 tablespoon dried dill or 1 small bunch dill leaves
1 cup apple cider vinegar (Bragg’s is my fave)
1 cup filtered water
2 teaspoons sea salt
1. Sterilize a quart size jar and lid with boiling water. Add garlic, peppercorns, and dill to the jar.
2. Wash and slice cucumbers into spears.
3. In a small bowl, mix apple cider vinegar, water, and sea salt until salt is dissolved.
4. Add cucumbers to the jar. Pour the vinegar mixture over the cucumbers until the jar is filled to the top. Put on the lid and label with the date.
5. Put the jar of cucumbers in the fridge. In 2 to 3 days they will be dilly and crunchy and ready to eat. These Easy Dill Pickles will keep in the fridge for a couple months (if there is any left)!
Note: Once your pickles are all gone, don’t toss the liquid! Simply chop some new cucumbers or other veggies you’d like to “pickle” and put the jar and veggies back into the fridge.