There is nothing quite like having pickles and cheese as a night snack or a fresh pickled relish on a burger. Especially when you don’t have to wait forever for your pickles. Pickles are great probiotic boosters and provide your body with many antioxidants that improve digestion and provide protection for your liver. They provide substantial amounts of micronutrients Vitamin C, A & K and Calcium all while being low fat and low calories.
However you must eat them sparingly because their sodium content is high which could increase blood pressure if not careful.
1 cup of vinegar
1 cup of water
2 tbsp of sugar
2 tbsp of salt
1 pound of pickles (2 med cucumbers)
1 sprig of fresh dill
2 cloves of garlic
First, cut your cucumbers length wise and sprinkle with salt. Let stand for 20 minutes until moisture beads out of them, pat your cucumbers dry and jar them with a fresh sprig of dill and 2 garlic cloves.
Combine vinegar, water, sugar and salt in a sauce pan, set over low until your sugar and salt dissolve. Bring to a simmer. Remove from heat, pour over your vegetables. Seal your jars.
Let cool for 24 hours, and then refrigerate.
These will keep for 2 months and be ready in 1-2 weeks.
You can also use this brine for other vegetables such as cauliflower, beans, carrots etc. Just change your dill with mustard seeds, black peppercorns, chilli flakes and garlic cloves. I urge you to pickle vegetables because it’s a great way to keep your vegetables in an edible state. Also, don’t be afraid if your garlic changes colour with the presence of vinegar, it won’t hurt you.