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Homemade Pickles

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)


-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.


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