- 1 quart jar with a lid that has a rubber gasket (this needs to seal watertight)
- 2-3 cucumbers (as many as you can fit in the jar)
- 5 sprigs of fresh dill (or 1 Tbsp dry dill)
- 2-4 cloves of garlic (or garlic scapes), crushed or minced
- ½ – 1 Tbsp kosher salt, to taste
- distilled, filtered, or spring water – enough to top off jar. No chlorine!
- 20 black peppercorns
- ¼ tsp red pepper flakes, optional
- 1/2 tsp coriander seeds, optional
- Cut cucumbers into whatever shape you prefer and add to the jar with all ingredients except the water.
- Once everything is in the jar, fill to the very top with water and screw lid on very tightly.
- Shake the jar up to distribute flavors and leave on your countertop for 12 hours.
- Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage.
- After pickles have sat for a total of 24 hours go taste your creation – they’ll be delicious! Taste-test for crispy-ness. Leave on counter longer if you prefer softer pickles.
- Store in refrigerator and enjoy within a month for maximum freshness.
These pickles contain natural probiotics.
You can eat them instead of yogurt to help your gut heal and to improve your digestion.