Basic Homemade Pickles - The Happy Food Chef Robin Joy

Basic Homemade Pickles - The Happy Food Chef Robin Joy

Planted Places doesn’t only teach you how to grow food in containers and in the Planted Wall, a vertical garden system. We also show you how to make delicious meals with what you harvest!

The Happy Food Chef Robin Joy is our resident chef at Planted Places. She specializes in vegetarian, vegan and raw food preparation. This easy recipe is great during the summer as we are growing dill and cucumbers!

Basic Homemade Pickles


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

  • I/2 -3/4 cup chopped fresh dill

  • 1- 1 1/2 cups raw coconut vinegar

  • Dash of water

  • 1/2 cup white vinegar, optional

Homemade pickles


Step 1

In a large glass jar place cucumbers, chopped dill, 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 pickles completely with the liquids.

Step 2

Keep out for 5 hours or even overnight and then refrigerate. They will be ready to eat in a day or so and they keep for at least a week!

Basic Pickles Recipe Video