I saw a recipe on Instagram for homemade pickles and I knew I had to give it a whirl! Fermented foods are all the rage right now because they boost your gut health by promoting good bacteria to grow. Long story short, happy gut, happy you. I have been a fan of pickles for as long as I can remember, so this was very good news for me to hear! This is my own spin on a homemade pickle recipe and I hope you enjoy it!
- 1 medium sized cucumbers
- 1.5 T Bragg’s Apple Cider Vinegar
- 3/4 T salt
- 1/4 cup fresh Dill sprigs or 1 T dried dill
- 1/2 T black peppercorns
- 1 t garlic chopped (optional)
- 3/4 T honey or maple syrup
- 1/2 T red pepper flakes (if you like a little spice)
Wash the cucumber, then cut it into slices or spears. Place them into the mason jar, add vinegar, salt, dill, peppercorns, honey, garlic and red pepper flakes. Fill the rest of the jar with water so that all of the cucumbers are covered! Let the jar sit on the counter for 24-48 hours and shake the jar once or twice during this time. Refrigerate after opening and enjoy!
When I first tried this recipe, they came out way too salty so I cut back on that big time in the recipe I shared. I did some more research and found some recipes adding garlic, which I will absolutely do when I make my next round of pickles this week. I liked adding raw honey instead of maple syrup because I personally don’t like sweet pickles. I’m going to continue to perfect this recipe and keep you updated as I go! I encourage you to try this because it was really fun + easy to make at home.
“You are kind of a big Dill” haha 🙂