3 Step Quick Crunchy Pickles


Whenever I travel, I make a point to stop at local farm stands. First to support locals and secondly I want the freshest of the fresh!

Out in Montauk, I always stop at Balsam Farms. It’s this picturesque farm stand with the freshest produce, pies, spreads, flowers, etc. They also pickle EVERYTHING. Which lead me to this extremely delicious experiment.

I’d just like to note that it’s so important to read labels! Most pickled goods found on supermarket shelves are loaded with sugars and dirty preservatives. Enjoy this very clean ingredient recipe!

Stay Tru,




  • 3 small pickling cucumbers (you can use what you have, but the smaller the better!)

  • enough white vinegar to fill 3/4 of your jar

  • enough water to fill the rest of your jar

  • 1-2 cloves of garlic, smashed & roughly chopped

  • 1- 1 1/2 tablespoons whole black peppercorns

  • 2 bayleaves

  • 1/2 teaspoon coriander powder

  • handful fresh dill

  • 1 tsp dried parsley

  • 1 tsp pink himalayan sea salt

*This is is for 1 large jar. Feel free to experiment with other seasonings! If you like spicy, add red pepper flakes.*



  1. Clean & cut cucumbers, stuff tightly into your jar(s).

  2. Fill jar 3/4 way with white vinegar, add garlic, parsley, dill, coriander, salt, bayleaves & peppercorns.

  3. Fill the rest of the jar(s) with filtered water until brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve.

    * Will keep in the refrigerator for up to one month*