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Plant-based Bear's In-Progress Pickle Recipe

Tasty, sour, dill refrigerator pickles!
Last updated June 8, 2020
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Snacks
Cuisine: American
Author: Plant-based Bear


  • 4 cups water
  • 1 cup lemon juice (bottled)
  • 1 cup vinegar
  • 2 tbsp pickling salt
  • fresh garlic cloves
  • fresh dill
  • pickling mix, or pickling spices
  • 5 large cucumbers, OR
  • 6-8 pickling cucumbers or persian cucumbers


  • Combine water, lemon juice, vinegar, and salt in a saucepan and bring to a boil, stirring enough to dissolve salt.
  • Line bottom of jars or containers with generous amounts of dill, and desired amounts of slice garlic cloves
  • Add pickling mix or spices. I use around a teaspoon per "average" pickle jar, smaller than a large Mason jar.
    Alternatively, add desired amount of mustard seed, black peppercorns, crumbled bay leaves, and other desired spices to the bottom of the jar. People add allspice berries, coriander seeds, pepper flakes, ground ginger, broken cinnamon sticks, cloves and dill seed!
  • Add sliced garlic cloves to bottom of jar, or leave for on top. It's up to you!
  • Slice pickles as desired. and pack into containers tightly but not allowing all sides to touch. Top with more garlic or dill, as desired.
  • Pour hot or boiling brine over pickles, making sure to cover all pickles and ingredients.
  • Top jars or containers, refrigerate.
  • Recommended to give pickle jars a few mixing shakes, around once per day.
  • In about a week, snack and enjoy! Pickles last at least a month, but should not "sizzle" when opened.