If you’re looking for a super delicious, easy-to-make and all-natural homemade pickles recipe, look no further. I came across this recipe by A Spicy Perspective the other day and figured I’d give it a shot, seeing that I am a pickle addict.

I stopped buying pickles from the supermarket a few years ago when I realized that most generic pickle brands were packed with preservatives such as potassium sorbate and/or ingredients such as natural flavors and Polysorbate 80, a synthetic compound used as an emulsifier or defoamer in foods (yeah, no thanks!). As a result, I tried find more natural alternatives. Unfortunately, most  of the all-natural and organic pickle brands on the market today are pricey (up to $16 depending on the brand).  Not really how I’d like to spend my $16 if I am being honest.

So, figured I’d get my hands dirty and learn to make pickles myself. And guys, I am happy to report that not only were these homemade pickles super easy to make but they’re delicious! Crunchy, spicy, and packed with flavor! Not to mention cost-effective and way more sustainable than store bought, i.e. no plastic packaging.

Homemade Pickles Recipe

(recipe courtesy of A Spicy Perspective)

Here’s what you’ll need:

• 3 pickling cucumbers, each about 4 inches in length, sliced evenly
• 1/4 cup Vidalia onion, sliced
• 3-5 sprigs fresh dill weed
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 cloves garlic, smashed
• 1 1/2 teaspoons pickling salt, or kosher salt
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon whole black peppercorns
• 1/4 teaspoon whole yellow mustard seeds
• Pinch of crushed red pepper flakes

Instructions:

1. While you’re getting your ingredients ready, boil your pickling jars in a large pot of water on the stove top. This will ensure your jars are clean.
2. Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
3. In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
4. Cool the brine down to warm and fill the jar so everything is covered with brine.
5. Close the lid tightly and refrigerate for 24 hours before eating. (Note: These pickles can last in your fridge for a few weeks.)

Bonne appétit!

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The Wise Consumer

Madeleine is a Franco-American podcaster and blogger on a mission to inspire and empower women to live healthier, more eco-friendly, and conscious lifestyles. On her blog/podcast, The Wise Consumer, she covers topics ranging from nutrition and recipes to ethical fashion and eco living tips. When not working Madeleine is either spending time with family, developing new recipes, or trail running.

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