My cucumbers are booming in the garden right now which is perfect for my pickle predicament. I’ve never been a fan of super sweet pickles or super soggy ones at that so I’ve resorted to making my own just the way I like them! These are crisp because you don’t cook the cucumber at all, just a quick simmer of the brine which you’ll let cool before adding to the cucumber mix. I use raw apple cider vinegar in the brine for the health benefits but you can use white wine vinegar if you prefer no sweet at all. Alright, get ready for the best sandwich accompaniment of your life! Happy pickling!

Equipment

1 clean litre sized jar (I repurposed a saved sauerkraut jar)

Ingredients

1 1/2 c. (355ml) water

3/4 c. (180ml) raw apple cider vinegar or white wine vinegar

1 tsp rock salt or kosher salt

1 tsp peppercorns

10 juniper berries

2-3 c. cucumber (about 3 medium sized), cut into slices or spears

3 cloves garlic, thinly sliced

4 chillies (I used a mix of red and jalapeño), sliced

handful of fresh dill, fronds separated

1/ In a small pot, bring the water, vinegar, salt, peppercorns and juniper berries to a simmer. Remove from heat and let cool down completely.

2/ In the jar, layer in the cucumber, garlic, chillies and dill evenly. Pour in cooled brine till full. Close tight and tip upside-down a couple times. Refrigerate and marinate for 5 days before eating. Store in fridge for up to 2 months.

Crunchy Garden Dill Pickles