I got this recipe from a blog site called “The Foodie Physician,” so it has to be good for you, right?
All joking aside, homemade pickles ARE healthy for you. What better way to get a few extra servings of veggies than in pickled form. (I’ve seen a recipe for pickled peaches I want to try this year, too.)
I’ve always been fascinated by the pickling process. My mom had this amazingly large pressure cooker. She sterilized all the jars, filled the jars and then did something with them in the pressure cooker. I was always certain they were about to explode, and we were one step away from being bread-and-butter homeless.
It never happened, but that image certainly deterred me from wanting to can my own foods.
This method is super easy. No threat to the house blowing up at all.
Super Easy Refrigerator Dill Pickles
3/4 cup distilled white vinegar
1 1/4 cups water
2 Tbs kosher salt
1 Tbs plus 1 tsp sugar
4 cloves garlic, peeled
1/8 tsp red chili flakes
12 sprigs fresh dill
1 Tbs coriander seeds
1 tsp mustard seeds
1 lb Kirby, mini or Persian cucumbers, cut into spears (I used English hothouse with complete success.)
Heat the vinegar, water, salt and sugar together in a medium saucepan until the salt and sugar are dissolved, stirring occasionally. Remove from heat and let cool.
Divide the garlic, chili flakes, dill, coriander seeds and mustard seeds between two standard (1 1/2 cup) Mason jars. Place the cucumber spears in the jars, packing them in to fit. Pour the brine mixture into the jars. Add water as needed to cover the cucumbers with liquid. Close the jars and refrigerate for 24 hours before serving.
Store pickles in a sealed jar in the fridge.
Calories Per Serving: 41, Fat: 0.4 g (0.1 g Saturated Fat), Protein: 1 g, Carbohydrates: 8.2 g, Fiber: 1 g
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