Homemade Dill Pickles & Veggies


1 cup water
1 cup white vinegar (could use apple cider for the health benefits, but they will not taste like traditional pickles)
5-6 kirby or persian cucumbers (don’t over look this, regular cucumbers will get soggy)
5 cloves of garlic, peeled & halved (more or less depending on your taste preference)
1 tbsp dill (i used dried)
2 tbsp sea or kosher salt
1 tbsp + 1 teaspoon stevia (could use sugar but this is a cleaner alternative)
dash of crushed red pepper


Combine all liquids, seasoning, and garlic in a pot and bring to a boil. In the meantime, cut cucumbers into slices or quarters.

Some people say to allow the brine to cool after the boil, i did not and it worked fine; pickles were still super crunchy. Place the cut cucumbers in a mason jar (or honestly, you can use any closed container if you plan to eat them within a week) and pour the brine over them. The brine needs to cover the cucumbers completely. If it does not, take out some cucumbers or add a little water. Put the lid on and give it a shake! Refrigerate immediately. Allow to soak at least over night before eating. They’re good after an 8 hour soak, but great after 24 hours!

I repeated the recipe with sliced carrots as well as string beans and they were both amazing! I also cut up fresh cucumbers and added them to the brine from a bath i had finished, and it tasted just as good on second use!

If you plan to store for long term, check out this google link for some tips to seal your mason jar, air tight.