Crunchy Dill Pickles
Author: Gillian Elizabeth
Recipe type: Side, Snack, Topping
Cuisine: Gluten-Free, Vegan
Prep time:
Total time:
Serves: 1 (750 mL jar)
- 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.
*Ensure your jar, lid, and seal are sterile. Place in boiling water or wash in the dishwasher.
Recipe by Gillan Elizabeth at http://gillianelizabethwellness.com/crunchy-dill-pickles/
3.5.3226