A good, crisp, tart pickle, right?! When I started paying closer attention to what I was putting in my body, I was shocked at what companies put into jars of pickles. Most store-bought pickles have so much unnecessary added sugar, preservatives, and even coloring. So if you’re like me and love a good pickle, but don’t want the extra junk, here’s my homemade pickle recipe!
2 small or 1 large cucumber, washed and sliced
1/4 cup apple cider vinegar or rice vinegar
3/4 cup water
1 Tbsp local honey (I use @naturenates)
1.5 tsp pink Himalayan sea salt
1 Tbsp whole black peppercorns
1 tsp mustard seed
2 Tbsp fresh dill, chopped
2 cloves garlic, smashed
1 bay leaf
Dash - red pepper flakes (optional, for heat)
HOW TO MAKE
-Cut the cucumbers into thin slices or your desired thickness and set aside.
-Combine all other ingredients into a large bowl. Mix until salt is dissolved (about 1 minute).
-Make sure pickling glassware (I use a mason jar) is thoroughly cleaned with hot water.
-Stuff cucumbers into jar and pour in vinegar mixture.
-Place in refrigerator for at least a day before serving.