Homemade Pickles

SERVES: 8

CHILL TIME: 48 Hr

Many of us love snacking on dill pickles or eating them alongside our burgers and sandwiches. The problem is, most already-made varieties are typically high in sodium. That's why it's always better to make your own Homemade Pickles. Not only do they taste fresher than fresh, but they're healthier for you, too!

What You'll Need

4 Kirby or small cucumbers, unpeeled and cut in half
1/4 cup thinly sliced onion
3 cloves garlic, thinly sliced
3 to 4 sprigs fresh dill
1 cup apple cider vinegar
1 1/2 cup water
1/4 teaspoon celery seed
1/4 teaspoon salt

What to Do

In a large jar or bowl, place cucumbers, onion, garlic, and dill.
In a medium bowl, combine vinegar, water, celery seed, and salt; mix well. Pour over cucumber mixture.
Cover and refrigerate at least 2 days before serving.

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 14
Calories from Fat 0.5
Total Fat 0.1g 0 %
Saturated Fat 0.0g 0 %
Trans Fat 0.0g 0 %
Protein 0.3g 1 %

Amount Per Serving % Daily Value *
Cholesterol 0.0mg 0 %
Sodium 77mg 3 %
Total Carbohydrates 2.2g 1 %
Dietary Fiber 0.3g 1 %
Sugars 0.8g 0 %

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sharrell1075 45229 70

Apr 12, 2017

I love pickles. I have not eaten any since I was told to cut back on the sodium because of high blood pressure. This sounds very easy to make. Can I substitute the fresh dill for dried dill and if so how much should I use? Maybe I should grow my own dill. I know my grocery store does not have it.