These are the best pickles, hands down. They are great in sandwiches and even all by themselves. And the best part is that they are super easy to make. So here’s the recipe:
Get a quart jar.
Fill it with as many sliced cucumbers as you can fit in there. Most people say to use the small pickling cucumbers, but I’ve been using the long organic English cucumbers and they still taste delicious. I use my food processor to slice them really thin which helps the pickling process happen faster.
Add to the jar:
3 tsp of Real Salt, Himalayan pink salt, or sea salt
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2 Tbsp chopped fresh dill. It has to be fresh dill or it doesn’t taste as good.
1/2 cup organic distilled white vinegar
1 clove of garlic, smashed
Close the jar tightly and shake the jar to mix the ingredients well. Put the jar in the fridge and shake it up again in a few hours. The pickles should be ready to eat within 8-24 hours. They can last in the fridge for a few weeks. I’ve even made up a few jars at a time and have had them last a few months. But that is if they aren’t eaten first. They are just that good. You’ll never buy pickles again!