Ingredients
Units
Scale
- 9 oz mini cucumbers, washed well
- 2 cloves garlic, smashed
- 2 tsp peppercorns
- 3–4 sprigs fresh dill
- 1 1/2 cup water
- 3/4 cup apple cider vinegar
- 1 tbsp fine salt
- 1 tbsp coconut sugar
Instructions
- Add the cucumber, peppercorns, garlic and dill to a clean large jar (like this) and set aside.
- Combine the water, apple cider vinegar, salt and coconut sugar in a pot and whisk well. Set over medium heat and bring to a low boil to allow the salt to dissolve.
- Remove the brine from the heat and allow to cool for 5 minutes before pouring the brine over the cucumbers in the jar. Allow to cool before adding the lid and transferring to the fridge.
- Allow the pickles to sit in the fridge before enjoying them. These stay fresh in the fridge for 2-3 weeks.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 38
- Fat: .1g
- Carbohydrates: 7.4g
- Fiber: .7g
- Protein: .8g