i'm back for another recipe post, as promised! I recently took a poll on Kalbra's Instagram and 100% of you said you loved pickles, so I figured why not tweak my favorite homemade pickle recipe to create CBD infused pickles!
But first, let me begin this journey with my love of pickles, it all started in June of 1995....KIDDING! This isn't going to be that kind of blog. Nothing makes me more crazy that recipe posts that babble on forever.
So without further ado, here is the recipe!
(NOTE: These are refrigerator pickles and are not meant to stored on a shelf, put them directly into the fridge and enjoy! They have a couple month fridge shelf life.)
- 3 pickling cucumbers 4-4 1/2" long, but no longer
- 1/4 oz fresh dill a few sprigs per jar
- 1/2 cup white vinegar
- 1/2 cup water
- 2 cloves garlic crushed with the side of a knife
- 1 1/2 tsp kosher salt
- 1/4 tsp sugar
- 5 Droppers of Tincture
Wash cucumbers and cut into spears or slices. Pack into a wide mouth pint jar, or any clean glass jar. Since these are refrigerator pickles a canning jar is not necessary. Tuck several sprigs of dill in between the cucumbers.
In a non-reactive saucepan (see note), combine the vinegar, water, garlic cloves, salt and sugar. Bring to a boil and stir until the salt and sugar are dissolved. Remove from heat and cool to room temperature.
Pour liquid over cucumbers in the jar. Add your 5 droppers of tincture. If you are using a slightly larger jar and the liquid doesn't fully cover the pickles, fill the rest of the jar up with water.
Close the jar and refrigerate for a minimum of 24 hours but preferably 48 hours. Enjoy!
I will be back on Friday with some wellness tips,
P.S. If you need to stock up on your tincture, remember we have FREE SHIPPING on all orders over 50 dollars!