• 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



  1. Cut cucumbers into whatever shape you prefer and add to the jar with all ingredients except the water.
  2. Once everything is in the jar, fill to the very top with water and screw lid on very tightly.
  3. Shake the jar up to distribute flavors and leave on your countertop for 12 hours.
  4. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage.
  5. 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.
  6. 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.



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