From Kimchi to Sauerkraut: Recipes that are Good for Your Gut

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Homemade Pickles

Ingredients

• 3-4 fresh cucumbers
• 4 garlic cloves, crushed
• 2 tsp dill, chopped
• 1/2 tsp paprika (optional)
• 1 cup apple cider vinegar
• 1 cup water
• 1 1/2 tsp sea salt (no iodine or additives)

Instructions

1. Wash the cucumbers and chop, quartering lengthwise.
2. Divide the dill and paprika into two jars. Add the cucumbers.
3. Mix the vinegar, water, and salt to form the brine. Pour over the cucumbers then seal, leaving a bit of room at the top.
4. Ferment at room temperature for at least 2 days, then store in the refrigerator.