Simple Dill-Garlic Pickles Recipe
Lunch without a pickle is like a burger without a bun. Paleo pickles made from scratch change everything.
Servings 4 people
Calories 43kcal
Cost 3
Ingredients
- 1 large cucumber sliced
- 1 ½ cups water
- 4 tbsp. apple cider vinegar
- Juice from ½ lemon
- 2 tsp. whole black peppercorns
- 4 to 6 garlic cloves peeled
- 6 fresh dill sprigs
- ½ tsp. red pepper flakes
- 2 tbsp. sea salt
Instructions
- In a bowl combine the water, apple cider vinegar, lemon juice and sea salt.1 ½ cups water, 4 tbsp. apple cider vinegar, Juice from ½ lemon, 2 tbsp. sea salt
- Stir until all ingredients are well combined and dissolved.
- Divide the cucumber, garlic, peppercorn, dill sprigs, and pepper flakes equally between two mason jars.1 large cucumber, 4 to 6 garlic cloves, 6 fresh dill sprigs, ½ tsp. red pepper flakes, 2 tsp. whole black peppercorns
- Pour the water mixture equally between both mason jars until you reach the top. Add more water if needed to fill the jar completely.
- Cover with lids, shake everything until well combined and refrigerate.
- Marinate 1 to 2 days, and store 1 to 2 weeks in the fridge.
Nutrition
Calories: 43kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2878mg | Potassium: 243mg | Fiber: 2g | Sugar: 5g | Vitamin A: 646IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg