24 Jul Crunchy Dill Pickles
This recipe started like most of my other recipes.
*Cue* Enter grocery store with short list.
See delicious and interesting food that is not usually at the grocery store.
Ideas flow without any idea of how to actually make the recipe but decide I think I can make something with it.
Buy many more items than I have on my list.
Recipe created…(sometimes requiring multiple attempts).
This time, it was pickling cucumbers. They literally look like pickles already, I was always under the impression that as pickles pickled they got their interesting warty texture and curvature. As I examined the basket full of these interesting cucumbers I knew I had to make dill pickles.
Ironically, the energy of cucumbers help us to examine the thoughts and actions we’re taking that may be causing us to get into a pickle. We can then choose to release these thought patterns and behaviours to relive ourselves of any difficult situations.
Most pickle recipes require you to boil the brine or wait a certain amount of time to eat your pickles but I wanted to create something quick, easy, and equally delicious. Which is why I can assure you this recipe is easy, beginner-friendly, and ready to eat in just 1 day! Plus it only requires 10 minutes and less than 10 ingredients.
These pickles are:
If you’re a lover of pickles I’m sure you will find ways to use this recipe. I’m thinking lots of tartar sauce, cheeseburger pizza, and snacking. I might even use the pickle juice for a marinade.
If you make this recipe be sure to let me know what you think of it, comment and rate it below. Share a picture with me on Instagram by tagging @gillianelizab3th.
- 8-12 pickling cucumbers, enough to fit 1 jar
- ¾ cup ACV
- 4 sprigs fresh dill
- 1 teaspoon cumin seeds
- 1 tablespoon mustard seeds
- 2 teaspoons pink Himalayan salt
- Filtered water
- Optional: 2-3 garlic cloves, peeled and mashed
- Wash and dry your cucumbers. Cut the flower end of the cucumber off to ensure crunchy pickles.
- Leave the cucumbers whole or cut them to your preference and set aside.
- Place the dill followed by the cucumbers into your prepared jar.*
- Next, add the cumin, mustard, salt, and optional garlic cloves.
- Lastly, pour the apple cider vinegar followed by enough water to fill the jar. Seal with a lid and place in the refrigerator.
- Ready to eat in one day or wait longer for a deeper flavour.