Black Garlic Balsamic Vinegar Pickles


  • 2-3 English Cucumbers
  • Black Garlic Tamari Balsamic Vinegar
  • Cold Water
  • 1 teaspoon Black Garlic Sea Salt
  • Optional: Whole, Peeled Garlic Cloves

Tools We Used:


  • Slice your cucumbers into spears or rounds - your choice! Pack them tightly into your canning jar, taking care not to smash your cucumbers.
  • Make your pickle brine in a measuring cup by mixing 1 part Black Garlic Tamari Balsamic Vinergar and with 2 parts cold water. Pour into your jar.
  • Add the Black Garlic Sea Salt and close the lid. Let sit in your fridge 3 days (if you can) before cracking into the jar and sampling! 

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