These easy homemade pickles get their probiotic power from a simple apple cider vinegar and saltwater brine, packed with cucumbers, fresh greens, and your favorite herbs and spices. Let them ferment on your counter for up to 9 days and you've got a gut-friendly snack that's as customizable as it is good for you.
Dissolve 1 tablespoon of salt in about 1 cup of water
Cut cucumbers into whatever shape you would like
Pack your mason jar up with the cucumbers and herbs and spices of your liking
Pour 1 cup of apple cider vinegar into a mason jar.
Fill your mason jar with the salt water leaving a couple of inches at the top to then place a couple of kale or cabbage leaves at the top and then continue to pour the salt water over the leaves until completely submerged
Close the mason jar tightly and leave it on the counter for about 7-9 days
