You’re going to love how easy these are to make! And you won’t have to worry about what sort of weird things they added to the jar!
I remember once searching the aisles of a small grocery store in total shock because I could not find any jars without food dye listed on the label! How hard should that be?
Well, you won’t have to worry about dyes, sugar, preservatives, or the need to pull out your canning supplies! This easy peasy recipe will take you minutes to prepare and only a day in the refrigerator before you can start enjoying their crunchy goodness!
- 2 lbs Pickling Cucumbers (sliced or unsliced)
- 1 1/2 C. Raw Apple Cider Vinegar
- 1 1/2 Cups Pure Water
- 2 T. Pickling Salt or (pure Sea Salt*)
- 6 Whole, peeled Garlic Cloves, sliced in half
- 2 Sprigs of Fresh Dill
- 1 tsp Whole Black Peppercorns
- 1/8 tsp Mustard Seeds
- 1 Jalapeno (optional)
Heat everything except the cucumber, jalapeno, and fresh dill together in a pot. Bring to a boil and let cool. Then add the remaining ingredients. Make sure cucumbers are fully immersed. Seal and wait a day before enjoying! Should last a month or so.
If using Sea Salt make sure it doesn’t have any additives at all and note that it may be cloudier than pickling salt.
