These pickles will keep in the refrigerator for up to two months as long as they stay covered. Try this homemade pickle recipe instead of the sodium-packed pickles from the grocery store.
Prep Time: 15 minutes
Serving Size: 6 pickles
1 ½ cups white vinegar
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 tablespoons dry dill or 2 tablespoons fresh dill
2 tablespoons Stevia
½ teaspoon salt
¼ teaspoon crushed red pepper flakes (optional)
2 cucumbers, sliced to ¼ inch rounds (about 60 slices)
½ onion, thinly sliced
2 garlic cloves, thinly sliced
MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this dish can be gluten-free.
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