Recipe, Dill Pickle, Vegan, Allergen-Free

I made up this recipe, easily adapting the three pepper pickle recipe (which was adapted from The Kitchn) by adding fresh dill and a little more garlic. What a hit and so super easy!

I brought a few of these batons to my Passover dinner to get everyone’s taste buds going and the men swooned, like couldn’t stop eating them saying, “These are so cool, refreshing and perfect!”


Recipe, Dill Pickle, Vegan, Allergen-Free

1 English cucumber sliced into coins or batons
2 garlic cloves, washed, peeled and halved or sliced
1 small handful of fresh dill, rinsed and chopped
1 T sugar in the raw
1 T Diamond kosher salt (not coarse)
1 cup white vinegar
1 cup water

Combine the vinegar, water, salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. 

Pour the brine over the cucumber, garlic and dill in heat-safe container and let it cool. 

Once cooled, cover and refrigerate. The pickles will improve with flavor as they age so give it a day before you start tasting.


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