The Healthiest of all pickles...

Posted: Nov 20 2014



After quite a bit of trial and error...I found my way. You end up with crispy, fresh, delicious pickles that have all the raw nutrients in tact.


1 quart jar with a lid
2-3 pickling cucumbers
5 sprigs of fresh dill
2-4 cloves of garlic, crushed and minced (use 4)
3 Tbsp white distilled vinegar
½ - 1 Tbsp kosher salt, to taste
distilled or filtered water – enough to top off jar
20 black peppercorns, optional
¼ tsp red pepper flakes, optional


Cut cucumbers as you please and place in jar with all ingredients except water. Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly. Shake the jar up to distribute flavors and leave on your countertop for 12 hours. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage. After pickles have sat for a total of 24 hours go taste your creation – you won’t believe how good they are! Store in refrigerator and enjoy within a month for maximum freshness.

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