Ingredients (all organic/biodynamic)
- 1 ½ c. Persian cucumber, sliced
- 1 clove garlic, peeled
- 2 fresh bay leaves
- ¼ c. fresh dill
- 1 tsp. Celtic Sea Salt®
- ½ tsp. peppercorns
- ½ tsp. mustard seeds
- 1 ½ c. apple cider vinegar or white vinegar
- Red pepper flakes (optional)
Instructions:
- Cut garlic clove in half.
- Place the Persian cucumber, fresh dill, bay leaf, and garlic in a medium-storage glass jar.
- Place the salt, peppercorns, and mustard seeds in a small bowl with the vinegar and stir until salt is dissolved.
- Pour the vinegar mixture into the storage jar with the Persian cucumber.
- Press cucumbers down so all the pieces are submerged, then let the flavors combine in the refrigerator for at least two days.
- Enjoy! Pickles can be stored in the refrigerator for weeks.
Did you enjoy this post? We post new content regularly! Click here to see our latest blog posts and click here to subscribe to our weekly email newsletter.