Kenya's Favorite Pickles

Kenya's Favorite Pickles from

I think that Kenya gets his love of pickles from my side of the family, although my husband argues it's a double gene since he fondly recalls times spent as a kid on the Lower East Side of New York picking his pickles from the wooden barrels of his father’s favorite pickle man. My mother and I are both obsessive pickle eaters whether they’re made from cucumbers, okra, carrots or pretty much any other veggie. My husband and I are also big fans of Japanese pickles, or oshinko, which are totally unique.

I'm all for buying jarred pickles, but recently I saw lemon and pickling cucumbers at the farmer’s market and it inspired me to make my own weelicious pickle recipe. There are tons of herbs and spices you can use to make pickles, but I prefer classic and simple. This mix of fresh ingredients produces a pickle with just the perfect amount of flavor and zip that kids seem to love, and have quickly become Kenya's Favorite Pickles.

Now, every time I open the refrigerator pickles are the first food that Kenya seems to want. Luckily I made plenty — you’d think we were going into business. And they stay for a long time in the fridge, so whether you try them on day 2 or day 30 of their pickling process, they're just as delicious.

Photo by Maren Caruso

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Kenya's Favorite Pickles (Makes 2 16 oz. Jars)

Prep Time: 5 mins Cook Time: 0 mins

egg free

nut free

dairy free

gluten free


  • 1 pound vegetables ( I used carrots, lemon cucumbers, green beans and pickling cucumbers, but you could also use cauliflower, celery, green tomatoes, jalapenos or okra)
  • 1/4 Cup kosher salt
  • 1 Tbsp agave nectar
  • 1 Cup Distilled White Vinegar (you could also use champagne or white wine vinegar)
  • 1 Cup water
  • 4 Garlic cloves
  • 6 Sprigs of Dill
  • 2 Bay Leaves


1. Divide the vegetables between 2 16 oz. mason jars.
2. Combine salt, agave, vinegar and water and whisk to combine.
3. Divide the garlic, dill and bay leaves between the jars.
4. Pour the vinegar mixture over the vegetables and cover the jars.
5. Refrigerate and start enjoying after 2-3 days. You can eat them up
to 1 month.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.