Cool as a Cumcumber 3

Small Batch Garlic & Dill Pickles

Makes 5 pint jars.

  • 3–4 cucumbers
  • ½ red onion, sliced and cut in halves
  • 3 cups apple cider vinegar
  • 3 cups water
  • 4 tablespoons of sea salt
  • 2 teaspoons of organic cane sugar
  • 1 head of garlic
  • I bunch of fresh dill
  • 10 peppercorns
  • 1 tablespoon chili flakes
  • 1 tablespoon celery seeds

Slice cucumbers into wedges. Bring water and vinegar to boil; mix in sugar and salt. Stir until dissolved. Turn off heat and let cool. Meanwhile, prep the garlic. Peel the garlic cloves and then give them a smash.

To assemble the jars, first, stack in the pickles, and save some room for the other flavors and vinegar mixture. Next, add in dill and garlic. I like to two to three cloves and about four pinches of dill. Add red onion. I like to do four or five halved, single slices per jar. Next, give a pinch or two of the celery seed and crushed pepper. Once the vinegar mixture has cooled, pour it into the jars making sure to cover the top of the cucumbers. Seal jars well. Refrigerate for one week. Pickles will keep four to six weeks.