clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Paleo Dill Pickles - #paleo

Paleo Dill Pickles – Momma’s recipe

  • Author: With permission from Raj's Mom -


Tart and Dilly, these are classic dill pickles with no added sugar.


  • 5 lbs pickling cucumbers
  • Ice
  • 8 cups water
  • 2 1/4 cup white vinegar
  • 2/3 cup sea salt
  • 6 sprigs of dill
  • 6 small cayenne peppers (optional, the original recipe called for red pepper flakes, a pinch in each jar)
  • 12 cloves of garlic peeled
  • 6 jars, quart size with lids


  1. Take cucumbers, wash and put in an ice bath in the fridge overnight (Crisp cucumbers make crisp pickles- no one likes a soggy pickle).
  2. Wash and sterilize jars. Place 2 peeled cloves of garlic, one cayenne pepper (or a pinch of red pepper flakes) and a sprig of dill in each jar (if you like it spicy make a slice in the pepper).
  3. Combine water, vinegar, and salt and bring to a boil.
  4. Pack the pickles into the jars, careful not to bruise them but you want the jars full or you will run out of the brine.
  5. Once the brine has boiled and salt has dissolved, pour over packed jars, and lid right away.
  6. Place in large pot and immerse in boiling water and boil for 15 min.
  7. Remove and let cool on a thick towel. You will hear the lids pop as they seal. Any non-sealers need to be refrigerated and used right away.
The Primal Desire