Homemade Dill Pickles

I announced earlier this year that I Feel Super Nourished, A Cookbook is due to hit the world all shiny and published sometime in the Summer of 2017.  I am so excited about getting this passion project into hungry hands! 

Well today I completed the first draft!  That's nearly 100 recipes written and to celebrate, I'm sharing another favorite for you.  It's timely, too, because as those of you with vegetable gardens know, cucumbers coming into season.  Enjoy!





​Homemade Dill Pickles
    Fills 1 wide mouth, quart-sized mason jar
1 lb organic cucumbers (any variety will work, though Persian are a great shape), sliced into desired pickle shapes
3 full fronds dill
½ T multicolored peppercorns
1 t cumin
½ t garlic powder
½ c white vinegar
½ c apple cider vinegar
1 c filtered water
2 T kosher salt
    Fill jar with sliced cucumbers, dill, and spices (not including salt).  Secure lid and shake to coat cucumbers with spices.  In a large, microwave safe bowl make brine by combining vinegars, water, and salt.  Microwave on high for 3 minutes, or until brine boils.  Pour brine into mason jar.  Top the jar off with water if it doesn’t quite fill to capacity.  Seal jar with lid and refrigerate.  Within 24 hours, pickles will be cool and crisp!  Yum.

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