Basic Homemade Pickles

Basic Homemade Pickles

Recipe by The Happy Food Chef Robin JoyDifficulty: Easy


  • 2 organic English cucumbers or 6 to 8 small pickling cucumbers sliced in circles

  • ½ – ¾ cup chopped fresh dill

  • 1 – 1½ cups raw coconut vinegar

  • Dash of water

  • ½ cup white vinegar – optional


  • In a large glass jar place cucumbers and chopped dill, and cover with coconut vinegar and white vinegar if you like. I do like mixing those 2 kinds of vinegar together.
  • Add salt, optional, and a dash of water to cover the cucumbers completely with the liquids.
  • Keep out for 5 hours or even overnight and then refrigerate.
  • Ready to eat in a day or so and they keep for at least a week!

Recipe Video


  • As you get used to making these you will adjust the kinds of vinegar and salt to your liking. Great on a vegan Rueben sandwich, or any sandwich for that matter!

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