|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 to make it fit with raw food rules, swapped in agave syrup for the sugar, used fresh dill, and added a fresh hot pepper from my garden. Most of these veggies came from my local farmer’s market.
vegan, gluten-free, reduced-sugar, low-sodium, raw diets
Dill refrigerator pickles
- 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)
- 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.
- 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
- 1 Weight Watchers Points Plus