Homemade Pickles

7 4320 88
Ingredients Minutes Calories
Prep Cook Servings
72 h 0 min 4
Homemade Pickles
Health Rating


2 clove(s) Garlic
1/2 tsp Mustard seeds
1/2 tsp Coriander seed (cilantro)
18 small Cucumber
1/2 cup Dill, fresh
2 tbsp Sea salt
2 cup Water, filtered (as needed)


1. Place garlic, spices and dill into a 1-quart mason jar.
2. Stuff as many cucumbers as you can fit into the jar.
3. Dissolve salt in 2 cups of water, then pour into jar until cucumbers are completely submerged. Add extra water if needed.
4. Close jar (not too tight) and let sit at room temperature for 3 days. After 3 days, remove the lid to let some of the gasses escape. Taste test, then place jar in fridge to slow fermentation. Process should take 3-7 days.

Nutrition Facts

Per Portion

Calories 88
Calories from fat 6.4
Calories from saturated fat 1.6
Total Fat 0.7 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.2 g
Cholesterol 0
Sodium 3545 mg
Potassium 683 mg
Total Carbohydrate 17.2 g
Dietary Fiber 3.5 g
Sugars 7.6 g
Protein 3.2 g

Dietary servings

Per Portion

Vegetables 7.3

Energy sources



Quick Tips:
To make AIP friendly substitute coriander with parsley and omit mustard seeds.

Nutritional Highlights:

Natural Fermentation
Great food source of probiotics, which have been shown to improve immune function as well as digestive and heart health