Print

Whole30 + Keto Homemade Pickles


  • Author: Natalie
  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 minutes
  • Yield: 16 pickles 1x
Scale

Ingredients

1 large organic english cucumber

1/2 cup filtered water

1/2 cup organic distilled white vinegar

1 tablespoon kosher salt

3 sprigs fresh dill (or 1 tablespoon dried dill)

2 cloves of garlic, smashed

1 teaspoon whole peppercorns

1 wide mouth pint mason jar


Instructions

Cut the ends off the cucumber. For rounds, cut 1/4″ thick. For spears, cut in half, then half again, then those halves into quarters. Will make 16 pickle spears.

In the pint mason jar, combine the water, vinegar, salt, dill, garlic + peppercorns.

Add in the cucumbers, cover, and refrigerate for at least 24 hours.

Will keep in the refrigerator for at least 1 month.


Notes

Once the pickles are done, discard the brine. I’ve tried reusing it, and the next batch of pickles didn’t have as much flavor. Better to make it fresh each time.