Description

Gluten Free, Vegan

If you have ever had Wickles Pickles you know they are one of the greatest gifts to this world – but dare I say it – these homemade pickles are even tastier! And made with better ingredients you can feel good about.

Ingredients

Scale

3 Large cucumbers (or a package of small cucumbers)
Mason jars
2 cups water
1.75 cups white vinegar
1/4 cup Whole Earth sugar blend (could do a little less)
2 tbsp minced garlic
1.5 tbsp salt
Chopped fresh dill weed – we just bought a package from Publix and used the entire thing (0.66 oz)
2 tbsp red pepper flakes

Instructions

In a large bowl combine cucumbers, water, vinegar, dill, sugar, garlic, salt, red pepper flakes
Let stand at room temp for about 2 hours, until sugar and salt dissolve
Put in mason jars, filling to the top with liquid and seal lids
Refrigerate 10 days before using
Good for one month*

Notes

We used large pickles and after about 3 weeks they started getting a little soggy. Still tasted great and definitely still edible! But it is because they are consistently soaking up the juices and these are bigger. So my advice is if you make these with thicker cucumbers to eat sooner rather than later. Little ones will last a little bit longer!

Prep Time: 2 hours
Cook Time: 10 days
Category: snacks and side dish
Method: no bake