Happy St. Patrick’s Day! Pickles are green, that’s about all I can come up with for why I am posting them today 🙂 I’m missing out on Irish Soda Bread and beer this year, but I do plan on cooking up a corned beef this weekend to celebrate!
Making your own dill pickles is easy! I prepped these pickles before we started the Whole30, but lucky for us they are Whole30 approved! These Whole30 Approved Refrigerator Dill Pickles take 2 weeks to go from cucumber to pickle!
Start with 2 large mason jars. Fill each jar with half of the cucumbers. Add the garlic cloves, fresh dill, dill seed, mustard seed, red pepper flakes and salt. Fill the jar half full with water. Then add vinegar until the jar is full, make sure the cucumbers are fully submerged when you put the lid on.
I decided to halve some of the cucumbers and keep some of them whole – it’s totally up to your own preference whether you choose to cut them or not.
After 2 weeks you will have some very flavorful pickles! They taste even a little stronger than a classic dill deli pickle. I have been making a lot of egg salad and tuna salad for Whole30 lunches and these pickles have been a perfect addition. They add a nice crunch as well as a boast of flavor! I am really happy that they turned out well, I’m planning to use this recipe when I tackle fried pickles, one of my 2017 cooking goals!Print
- 1 tsp mustard seed
- 2 tsp dill seed
- 1/2 tsp red pepper flakes
- 2 tbsp sea salt or non-iodized salt
- 8–10 sprigs fresh dill
- 6 cloves garlic
- 6 mini cucumbers, 3 whole, 3 halved
- equal parts water and white vinegar
- Split the mustard seed, dill seed, red pepper flakes salt, garlic cloves and dill sprigs into 2 large mason jars
- Put 3 cucumbers in each jar (some whole and some halved in each)
- Fill jars with equal parts water and vinegar, make sure cucumbers are fully submerged
- Put lids on the jars and store in the refrigerator for 2 weeks
- After 2 weeks, enjoy at your leisure
Have you made homemade pickles before?