Make your own pickles!

Dill pickles - Filled jars

Image Attribution: ©Flickr CC – “Dill pickles – Filled jars” 2011 by Rebecca Siegel

Dr. Young and her son make these throughout the summer. Try pickling various veggies depending on what’s growing!
Don’t forget that you’ll need a tall (for pickle spears) glass jar with a tight fitting lid!


  • 3 T apple cider vinegar
  • 2T water (I used a taller jar and needed about 5T)
  • 1t salt
  • 1T olive oil
  • 1t dried dill and tarragon
  • 1 sliced clove of garlic

Put the lid on the jar and shake well.
Then, ADD:

  • 2 cucumbers cut into spears or rounds
  • Try other garden veggies that you and your kids like (carrots, green beans, etc.)

Leave about 1 inch of space from the top. Put the lid on and shake well again. Refrigerate for about 2 hours then eat your pickles. They store for up to 2 weeks in the fridge.

From the kitchen of Dr. Jessie Young; adapted from the Whole Foods ‘Quick Pickles’ recipe

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