I haven't eaten pickles for several years, so when I made these pickles, I was ecstatic! They are so good and very easy to make. I think they taste a lot like the bread and butter pickles you buy in the store with very few ingredients. I didn't put a lot of sweetener in mine, so if you like a sweeter pickle, you can increase the sweetener. I also added fresh dill. I would advise you to buy organic cucumbers so you can leave the skin on as they will be a much firmer and crunchier pickle with the skins on. Since making these, I've also been making raw burgers so I can eat my pickles! We'll be showing you one of those burgers this next week on video. What's neat about these pickles, there's also onions and jalapenos (if you choose to put them in) in the jar with the cucumbers, so you can put all of the vegetables on your burgers or any sandwich you may choose to eat. I'm anxious to try some different pickles but I am very happy with these right now. Hope you enjoy them as much as I have. RECIPE ADAPTED FROM:

Raw, Vegan Bread and Butter Pickles with Dill

Makes One Quart


2 cups or more cucumbers, sliced (leave skins on if organic)

1/4 large onion, sliced thin

1 jalapeno, sliced

1 cup raw apple cider vinegar

1/2 cup water

1T mustard seeds

2T coconut vinegar or you can use another vinegar

1/4 cup coconut nectar

3 sprigs or more of fresh dill


Cut your vegetables and place in quart size jar. Mix the rest of your ingredients in a bowl and pour over cucumbers. You want your vegetables to be covered so if you have too much liquid, add more cucumbers. If they are not completely covered, they will be once the liquid starts soaking into the cucumbers. Shake well and place in refrigerator. Will be ready in 24 hours. I like to shake mine several times in the first day to coat all the vegetables. Store in the refrigerator. Should last several weeks.