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Several sliced pickled cucumbers lie in a cast-iron skillet resting on a dark wooden table. Next to them are a few sprigs of fresh herbs. In the center of the image, in large white letters, it says: “How to Make Pickled Cucumbers.” Below that, in smaller letters, it reads: “and an organic recipe where you can use the cucumbers.”

DIY Pickles by Fryd

Preserve one kilogram of pickling cucumbers, either from your garden or from the farmers' market.
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Course Snack
Cuisine American

Ingredients
  

  • 1 kg Gherkins Bio
  • 500 ml Apple Cider Vinegar
  • 300 ml Water
  • 4 tbsp Honey
  • 2 tsp Sea salt
  • 3 Garlic cloves sliced
  • 2 tbsp Mustard seeds
  • 1 tsp Peppercorns
  • 2 Sprigs of dill per glass
  • 1 Bay leaf per glass

Instructions
 

  • Wash the cucumbers thoroughly (preferably with a brush).
  • Bring the vinegar, water, honey, and salt to a boil. Stir until the honey and salt have dissolved.
  • Then add the mustard seeds, peppercorns, garlic, and bay leaves.
  • Now, fill each thoroughly washed canning or disposable jar with two sprigs of dill, then pack the cucumbers tightly into the jars.
  • Pour the hot vinegar brine over the cucumbers until they are completely covered. Seal the jars tightly.
  • Finally, simmer them in a large pot of water for ten minutes. The jars should be submerged two-thirds of the way.
  • Remove them from the water bath and let cool.
  • Once cooled, store in a cool, dark place—such as a basement—for at least four weeks.
Keyword Pickle, Pickles