Makes: One (16-oz.) Jar; Total Time: 5-10 minutes
Recipe developed by: Shannon Costello, RDN, LD with CFW
- 1 medium cucumber, sliced into wedges or coins
- 2 garlic cloves, minced
- 1-2 tablespoons fresh dill
- 1 teaspoon coriander seed (optional)
- ½ cup rice vinegar (or distilled white vinegar) ¼ cup raw apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon sea salt
- Filtered water, as needed
- Place sliced cucumbers, minced garlic, dill, and coriander seeds in a narrow glass jar with air-tight, seal-able lid (similar to a 16-ounce mason jar).
- Prepare the brine. Combine vinegars, honey, and salt in a microwave-save cup and microwave for 30 seconds. Stir liquid until honey and salt are completely dissolved. Let cool in the refrigerator for about 5 minutes.
- Once cooled, poor brine over cucumbers until fully submerged. Add filtered water or additional vinegar as needed to cover cucumbers completely saving at least 1 inch at the top of the jar.
- Seal lid tightly and gently shake to mix ingredients. Refrigerate for at least 1 hour before serving.
- Serve on sandwiches, burgers, wraps, and even salads! Store in refrigerator for 2-3 weeks.
Get friendly with fermented foods. Fermented pickles offer more nutritional benefits than non-fermented pickles including more fiber, vitamins A & K, and probiotics that help keep our gut bacteria in a happy balance. Try pickling other vegetables such as red onion, carrots, cauliflower, or beets!