Crunchy Dill Pickles
Recipe type: Side, Snack, Topping
Cuisine: Gluten-Free, Vegan
Prep time: 
Total time: 
Serves: 1 (750 mL jar)
Easy, beginner-friendly, pickle recipe that's ready to eat in just 1 day! A crunchy, dill flavoured side, snack, or topping.
  • 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
  1. Wash and dry your cucumbers. Cut the flower end of the cucumber off to ensure crunchy pickles.
  2. Leave the cucumbers whole or cut them to your preference and set aside.
  3. Place the dill followed by the cucumbers into your prepared jar.*
  4. Next, add the cumin, mustard, salt, and optional garlic cloves.
  5. Lastly, pour the apple cider vinegar followed by enough water to fill the jar. Seal with a lid and place in the refrigerator.
  6. Ready to eat in one day or wait longer for a deeper flavour.
*Ensure your jar, lid, and seal are sterile. Place in boiling water or wash in the dishwasher.
Recipe by Gillan Elizabeth at