After an exhaustive search for fresh, organic pickles and finding none, I decided it was high time I learn to just make my own. I collected a bunch of recipes and tinkered until I came up with a recipe I'm pretty happy with. Now all I need are a bunch more cucumbers.
INGREDIENTS FOR ONE QUART OF PICKLES:
6 pickling cucumbers, sliced
BRINE:
2 c water
1/2 c Braggs raw apple cider vinegar
1 TBS organic agave syrup
1 tsp Himalayan salt
2 cloves of garlic, sliced
1 bunch of dill, trimmed
After slicing the cucumbers with a mandolin, soak them in a bowl of warm water and a pinch of salt for 4 hours. Mix all of the other ingredients into a pot and bring to a boil.
Add the cucumber slices to the boiling brine and simmer for ten minutes. Use a funnel to pour the cucumber slices and brine into a quart sized mason jar. Make sure the jar is packed with the dill and garlic slices. Close the jar and refrigerate for at least a day before eating. Should be good for a few weeks.
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