We have several recipes for pickling foods on our site, but cucumbers are the original pickled vegetables. Dill pickles made from cucumbers are known for their savory taste, making them a perfect topping for sandwiches and burgers or a crunchy snack on their own.
Dill pickles are commonly mistaken for bread and butter pickles. The difference lies in the pickling brine: dill pickles are made with savory ingredients like dill, peppercorns, and garlic, while bread and butter pickles include turmeric and sugar.
Many brines by definition use salt to make pickles, but you can still get that classic bite without it. Vinegar is the main ingredient in Paleo pickling recipes, giving these pickles their classic sour, savory taste. Additionally, vinegar offers numerous health benefits, such as protecting cells from oxidative stress, acting as a prebiotic, aiding in weight loss, and even helping to lower blood sugar.
Dill Pickles
- Recipe by: Isabella Mead
- Serves: 6
- Meal: Sauces and Condiments
- Serves: 6
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
Ingredients
1 medium cucumber, thinly sliced
4 cloves garlic, sliced
1 bunch dill
1 1/2 cups water
1/4 cups distilled white vinegar
1/4 cups white wine vinegar
3 tbsp raw honey
1 tbsp peppercorns
1 tbsp mustard seeds
1 tsp red pepper flakes
Directions
Closely pack sliced cucumbers in a glass container with an air-tight lid. Add garlic cloves and fresh dill on top.
Heat water, white vinegar, white wine vinegar, honey, peppercorns, mustard seeds, and red pepper flakes in a small saucepan over low-medium heat. Simmer for 8 minutes then remove from heat.
Slowly pour pickle brine over cucumbers. Let cool to room temperature before serving, about 20 minutes. Cover and refrigerate leftovers.
