Homemade Dill Pickles with Mustard and Fennel Seed

Homemade Dill Pickles with Mustard and Fennel Seed


  • 6 small cucumbers
  • 1.5 cups  apple cider vinegar (Bragg’s)
  • Stevia- 5 drops (English toffee Sweet Leaf preferred)
  • 3 tsp fennel seeds
  • 3 tsp mustard seeds
  • 1 bunch dill
  • 1 tbsp. sea salt
  • 1.5 cups water


  1. Add the sea salt, water, apple cider & Stevia to a pot and boil on the stove.
  2. Chop the cucumbers into batons or dice into discs.
  3. In three separate jars, split up the dill, mustard seeds, fennel seeds and cucumber ingredients into equal portions.
  4. Add the boiled apple cider potion to each jar, fully submerging all the ingredients
  5. Seal the lid and place in the fridge.
  6. Pickles are ready in about 24 hours and can be stored unopened for three months.
  7. Once you open the container, you have seven days to enjoy.
No Comments

Sorry, the comment form is closed at this time.