Prep Time: 10 minutes
Marinating Time: 12 hours
Course: Side Dish
Keyword: Level 1, Snacks, Vegetarian


  • 1 quart sized caning jar.


  • 2 to 3 cucumbers Washed well to remove any wax coating. Sliced into spears.
  • 1 to 2 large sprigs fresh dill
  • 3 to 4 cloves fresh garlic
  • ¼ white onion whole or cut into wedges
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 Tbsp Himalayan pink sea salt
  • 3 black peppercorns
  • ¼ tsp chili pepper flakes optional - more if you like it spicy1


  • Place cucumbers in the jar, packing them as tightly as you can without forcing them. Be sure to leave room for the onion and garlic.
  • Tuck dill weed between the cucumber spears and add the garlic and onion.
  • In a bowl, combine the remaining ingredients and mix well.
  • Pour the mixture into the jar, making sure the cucumbers are completely covered. If you need additional liquid, use equal parts of vinegar and water.
  • Place the lid on the jar and refrigerate. Occasionally shake the jar gently to stir up the spices.


These can be eaten within a few hours, but overnight is better.  2-3 days is best to allow the flavors to fully absorb.  These are not shelf-stable and must remain refrigerated.  They will last about 2 to 3 weeks in the refrigerator, but they are so good, it probably won't take that long to go through them!
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