You are going to absolutely LOVE this homemade Dill Pickle Recipe. They are CRUNCHY, SUGAR-FREE, DELICIOUS and packed with CLEAN Ingredients.
Did you know that grocery store-bought pickles are often packed with tons of added sugar and other hidden crap? It’s true – which is why this homemade EASY PICKLE RECIPE is absolutely perfect for helping you reach your health and weight loss goals.
Homemade “CLEAN” Dill Pickle Recipe
INGREDIENTS NEEDED
- Bag of SHORT BABY CUCUMBERS ( I like to buy mine at ALDI)
- 1 Cup FILTERED COLD WATER
- 1 Cup Distilled WHITE VINEGAR + 1-2 Tablespoons APPLE CIDER VINEGAR (The ACV is optional but highly recommended)
- 4 MINCED GARLIC CLOVES
- 2 Tablespoons of KOSHER SALT (no table salt)
- 2 Tablespoons of FRESH DILL or DRIED DILL WEED
- 2 Teaspoons WHOLE BLACK PEPPERCORNS
- 1 Wide Mouth 32 oz. MASON JAR with Lid
DIRECTIONS
- FIRST, cut the ends off of the fresh cucumbers and then cut them in half lengthwise. It’s also fun to cut regular cucumbers into round slices making pickle chips instead of spears.
- NEXT, in the jar, combine WATER, VINEGAR, SALT, DILL, GARLIC and WHOLE PEPPERCORNS.
- FINALLY, add the pickle spears to the clean jar. COVER, SHAKE, and then REFRIGERATE the jar of pickles for at least 24 hours before eating and enjoying!
I’m certain that these homemade dill pickles will become your new favorite “clean eating” snack. That’s because they’re not just the crunchiest pickles packed with unbelievable flavor, but they’re also sugar-free, low-carb, and almost calorie-free.
I started making these pickles back in January of 2021 when, at 45 years old, I finally got serious about losing weight and getting healthy. I quickly fell in love with their yumminess and over the course of the next few months, I made several batches.
I’m also certain that they have definitely contributed to my 46 pound weight loss success! Let’s just say, I am now completely hooked on these amazing baby dills and will surely be making them for many, many, years to come.
They will stay Fresh & Tasty for about 2-3 weeks in the fridge! ENJOY!
WATCH: How to Make
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