Yields 1 Jar

Original Recipe from selfproclaimedfoodie.com




3 kirby cucumbers

4 cups water

2 cups white wine vinegar

2 tbsp salt

1 tsp sugar (I used agave)

1 bundle fresh dill

1 head of garlic, cloves peeled

1 bay leaf

1 tsp peppercorns

1 tsp mustard seeds




1. Combine the water, vinegar, salt and sugar (or agave) in a saucepan and bring to a boil making sure all the salt is dissolved. Remove from heat and set aside until the brine is room temperature.

2. While the brine is cooling, cut your cucumbers into spears or discs (your preference). For spears, cut the cucumbers into eighths.

3. Put the spears into your air tight jar, not packing them too tightly. Smash the garlic gloves and chop the dill.

4. Add the garlic and dill to the jar along with the peppercorns, bay leaf and mustard seeds. Seal the jars and pop them in the fridge for at least a week. And enjoy your pickles for up to 4-6 weeks after that!

© 2016 by The Semi-Healthy Foodie.