 |
| You can pickle any hearty vegetable! |
I have always loved pickles, and was sorry to have to give them up due to the white vinegar and high-fructose corn syrup in grocery-store pickles. Fear not… they are super easy to make! Today, it’s dill pickles. The recipe is inspired by this one in Real Simple magazine.
The renovation: I used Bragg’s apple cider vinegar
Suitable for:
vegan, gluten-free, reduced-sugar, low-sodium, raw diets
Not for:
migraine diets
Dill refrigerator pickles
Super-easy refrigerator pickles take just a few minutes to make. You can pickle any hearty vegetable.
Ingredients
- 2 cucumbers medium sized, pickling
- 1 beets Chioggia if available
- 1/2 onions sweet
- 1 hot pepper (Thai)
- 1 carrots
- 2 cloves garlic peeled and smashed
- 3/4 cup apple cider vinegar organic
- 2 tbsp agave syrup
- 1 bunch dill (fresh) organic
- 1 tsp black pepper whole
- 1 bay leaves
- 1/2 tsp sea salt kosher salt (omit for low-sodium diets)
Instructions
- Scrub the veggies, removing any tiny root hairs from the beet or the carrots.
- Cut off the ends (great from your soup stock container in the freezer), then slice in thin, even slices. No need to peel the beet or the carrots. I used a mandoline on the 1.5 mm setting.
- Place in a clean glass jar.
- Mix 3/4 C. (175 ml) of filtered water, vinegar, agave, dill, peppercorns, bay leaf, and salt in a small saucepan or bowl and stir until dissolved.
- Bring to a simmer (for truly raw diets, just warm the water).
- Pour over the veggies, cover, and place in the fridge overnight.
- These keep about three months in the fridge.
Notes
Per serving:
- 32 calories
- 0 g fat
- 0 g cholesterol
- 90 mg sodium (16 mg with changes noted above)
- 125 mg potassium
- 7 g carbohydrate
- 1 g fiber
- 4 g sugars
- 1 g protein
- 1Â Weight Watchers Points Plus
very disappointing and misleading recipee! Agave might not be pure cane sugar from hawaii, but sugar is sugar is sugar if you are diabetic, andcall this recipee sugar free is a big fat lie. how ab out some really sugar free recipees?
Debbie, so sorry you found this recipe disappointing. I agree that sugar is a difficult topic, and I hope that my recipes (and my approach) are very clear on the website. While most sugars are the same for diabetics, it’s my understanding that agave syrup in small amounts (like in this pickle recipe) is okay because it’s low on the glycemic index. You could certainly make this recipe without the agave syrup.