An old family recipe, I’m passing down to you. Cherish it, use it often, and share.
You Will Need:
1 quart glass jar with lid
2-3 pickling cucumbers
5 sprigs fresh dill, or 6 Tablespoons dried dill
2-4 cloves garlic, minced
3 tablespoons white vinegar
1 tablespoon sea salt
Filtered water – enough to top off jar
20 black peppercorns, optional
¼ teaspoon red pepper flakes, optional
Cut cucumbers into discs or spears and add to jar. Add all ingredients, except water. Once everything is in, top off with water.
Screw the lid on tight. Shake the jar for a minute, and then leave on the counter for 12 hours. Shake again, then let set for another 12 hours on the counter.
After 24 hours, taste. After opening, store in refrigerator and consume within 30 days.
CJ LaRose is a Senior Supervisor and Bookkeeper at The Healthy Grocer. She is passionate about gardening and living a healthy lifestyle.