Paleo Refrigerator Dill Pickles

4 cups distilled white vinegar

4 tablespoons Sea Salt (I use Himalayan pink)

4 grated organic cloves of garlic

3 tsp garlic powder

2 cups cold water

6-8 smashed organic cloves of garlic

1-3/4 to 2 pounds organic cucumbers (about 6), cut into halves or spears or use the small whole pickles

2-6 TBSP whole pepper corns

16-20dill sprigs (I use 3 whole packets of the organic dill sprigs)

Bring vinegar, sea salt, grated garlic, and water to a boil. Remove from burner and cool to room temperature.

In 2-4 jars depending on the size of the jar add cucumbers packed tight add 1 1/2 TBSP pepper corns and 3-5 sprigs of dill. Then pour vinegar mixture over. Let them sit at least 5 days.

I make a batch with a little sweet heat for my husband. I add 3-6 TBSP honey or maple syrup to the vinegar mix. And add 1 1/2 tsp of red pepper flakes. Add more for more sweet or or heat.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s