Summer in a jar ! There’s nothing quite like the crunch of homemade pickles made with local or homegrown cucumbers. This quick pickle recipe is simple, zesty, and packed with probiotic goodness thanks to raw apple cider vinegar with the mother.

You’ll Need:

Local or garden-fresh cucumbers

Fresh dill

Garlic cloves, smashed

Whole peppercorns

Raw apple cider vinegar (with the mother)

Organic sugar (just a touch to balance!)

Optional: chili flakes for a little heat

Instructions:

Slice cucumbers into spears or rounds (or leave whole if they’re small!).

Pack a clean glass jar with cucumbers, dill, garlic, and peppercorns.

In a saucepan, heat apple cider vinegar with a small spoonful of sugar until dissolved.

Let cool slightly. Pour over your cucumber mixture until fully submerged.

Seal and refrigerate. Let the magic happen for at least 24 hours (they get even better after a few days!).

Perfect as a tangy snack, burger topping, or charcuterie hero.