Garlic-Dill Cucumber Pickles

Course Preserves
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 quart
Calories 157kcal
Author Shannon - adapted from Nourishing Traditions by Sally Fallon


  • 4-5 pickling cucumbers or 15-20 gherkins
  • 2 cloves garlic peeled and crushed
  • 2 Tablespoons fresh dill snipped
  • 1/8 teaspoon red pepper flakes
  • 1 Tablespoon sea salt
  • 4 Tablespoons whey if not available, use an additional 1 tablespoon salt
  • 1-2 grape leaves or oak leaves, cleaned
  • 1 cup filtered water


  • Wash cucumbers well and place in a quart-sized wide mouth jar.
  • Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar.
  • Cover tightly and keep and keep at room temperature for about 3 days before transferring to cold storage.


Calories: 157kcal | Carbohydrates: 29g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 7019mg | Potassium: 1632mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1825IU | Vitamin C: 40.3mg | Calcium: 190mg | Iron: 2.6mg