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Homemade Pickles

Active Time: 20 minutes

Makes 6 Servings / 9 cups


  • 2 pounds cucumbers
  • 2 cups apple cider vinegar
  • 1 ½ cup water
  • 3/4 cup coconut palm sugar
  • 1 tablespoon mustard seeds
  • 2 tablespoons salt
  • ½ teaspoon black pepper
  • Pinch red pepper flakes (optional)


  1. Cut each cucumber in half crosswise. Slice each half in half lengthwise. Slice each piece into 3 lengthwise cucumber sticks. Place into 2 quart-sized mason jars.
  2. In a medium saucepan, over medium high heat, add vinegar, water, sugar, mustard seeds, bay leaf, salt, and black pepper. Bring to a boil and reduce to simmer for 5 minutes.
  3. Pour hot pickling brine over cut vegetables until just submerged. Keep on counter until liquid cools naturally (3-4 hrs).
  4. Cover and refrigerate.