Pickled Cucumber
This easy AIP pickled cucumber recipe is a tangy, naturally sweet snack or side dish. Free from refined sugars, preservatives, and additives. Perfect for salads, burgers, or healthy snacking!
Equipment
- cutting board
- sharp kitchen knife
- jar with lid for storing cucumbers (1.5L jar)
- bowl or measuring jug to mix the pickling juice
- measuring cups and spoons
Ingredients
- 4 medium cucumbers (about 600g)
- 3 cups apple cider vinegar
- 12 teaspoon honey
- ¾ teaspoon salt
- fresh dill (a small handfull of sprigs)
- 2 cloves garlic
Instructions
- Wash cucumbers and cut off the tips.
- Slice cucumbers into evenly thick slices, about 1 to 2 mm thick.
- Peel the garlic, cut off the end and with the side of your knife squash it to release some of the oils.
Prepare Pickling Juice
- In a jug, measure out the vinegar and add salt to it, making sure it is fully dissolved.
- Add honey, again making sure it is fully dissolved.
- Taste the pickling juice to make sure you like the balance of sweet and acid. If you want it sweeter just add more honey.
Combine
- Add about a third of your sliced cucmber to your jar, add a clove of garlic and half of the dill. Add another third of cucumber and add the rest of the garlic and dill before adding the remainder of the cucumbers.
- Add pickling juice to the jar, making sure all the cumber is covered.
- Seal the jar, give it a quick shake and then store in the refrigerator.
Notes
The pickling juice works in ratios. If you need more pickling juice to cover your cucumbvers, just stick to the same proportions. Always taste it to before adding to your cucumbers to make sure you like the balance. Want it a bit sweeter, add more honey. And if your proportions are slightly out, that is also OK. It is a pretty simple recipe and you cannot really mess it up.
Note that we like them quite sharp. So if you don't want them as sharp, play around with adding more honey or maybe even some water.