Refrigerator Garlic Dill Pickles

A jar of something crunchy and tangy, made entirely from cucumbers, brine, garlic, and dill, with nothing hidden in it. A few minutes of work and 3 days of patience give you a clean, sharp condiment you can reach for anytime, real proof that whole food can still taste like a treat.

Cucumbers are mostly water and a source of potassium, which supports hydration and steady fluid balance, and apple cider vinegar adds a mild brightness with no added sugar. The garlic and dill carry real flavor entirely on their own.

No additives, no dyes, nothing hidden. Just cucumbers, brine, and time. When you open the jar and hear that first crisp bite, let it remind you how good simple food can be.

Ingredients

• 1.5 pounds cucumbers
• 4 garlic cloves, smashed
• 1 teaspoon dried dill
• 1 cup apple cider vinegar
• 1 cup water
• 1.5 tablespoons sea salt

The source includes red pepper flakes. Those are left out here because pepper flakes are a nightshade and are not allowed in the elimination phase. The garlic and dill give the brine plenty of character without them.

Method

• Trim the cucumbers and cut them into discs or spears, or leave them whole. Choose jars that fit the shape you cut.
• Divide the smashed garlic and the dill between the jars. Pack the cucumbers in snugly, leaving about half an inch of headspace at the top.
• Bring the apple cider vinegar, water, and salt to a boil. Pour the hot brine over the cucumbers, filling to within half an inch of the rim.
• Lid the jars and let them cool to room temperature. Refrigerate for at least three days before eating.

*Adapted from acleanplate.com*