Small Batch Dill Pickles

Small Batch Dill Pickles

Small Batch Dill Cucumbers

I truly don’t understand why good pickles without any weird fillers/preservatives or sugar are so hard to find! A quick glance in my health food store and you can find jars for $8+ but it’s so cheep and easy to make them healthy on your own. Plus pickles go quickly in our house so $8 would quickly turn into $24 for pickles.

I’ve put together this quick easy recipe to make a small batch jar of pickles. Simply scale up if you’re wanting to make more than one batch. I used an english cucumber for its accessibility and crunch but feel free to use whatever type of cucumber you want.

Small Batch Dill Cucumbers

Small Batch Dill Pickles

Yields 1 pint

Ingredients

4 sprigs of fresh dill
1 small clove of garlic sliced thinly (or half a normal sized clove)
½ tsp. sea salt
½ tsp. mustard seeds
¼ tsp. red pepper flakes
½ tsp. black peppercorns
1 english cucumber
¾ c. white vinegar 
¾ c. water

Instructions

Add dill, garlic, sea salt, mustard seeds, red pepper flakes, and black peppercorns to a pint jar and set aside. 

Wash and trim ends off of cucumber. Cut the cucumbers into whatever shape you prefer- rounds or sticks. (I chose sticks.) Fill a pint jar snugly with the cucumber slices, leaving about 1/2 inch of head space.

In a medium sized sauce pot, bring vinegar and water to a boil. Pour the brine into the jar to cover the cucumbers. Gently tap the jar on the counter to release any bubbles. 

Let cook to room temp on counter and then store covered in the fridge. Pickles are ready after 2 days in the fridge. 

Small Batch Dill Pickles
Berry Harvest Smoothie Bowl

Berry Harvest Smoothie Bowl

Vegan Parsley Pesto

Vegan Parsley Pesto