Raw & Easy Paleo Pickles -AIP, Low-FODMAP, Keto
Calories 140kcal
Ingredients
- 1 pound pickling cucumbers (small, whole, should be about 3" to 4" long and about 2" wide or smaller for best results)
- 1 1/2 cups apple cider vinegar
- 1/2 teaspoon dill (small, whole, should be about 3" to 4" long and about 2" wide or smaller for best results)
- 1 tablespoon pink salt
- 1/8 teaspoon garlic powder
- 2 garlic cloves
- pickles (BALSAMIC)
- 1 pound pickling cucumbers (small, whole, should be about 3" to 4" long and about 2" wide or smaller for best results)
- 1 cup balsamic vinegar
- 1/2 cup lemon juice
- 1 teaspoon pink salt
- 1 tablespoon honey (small, whole, should be about 3" to 4" long and about 2" wide or smaller for best results)
- 1/4 teaspoon onion powder (small, whole, should be about 3" to 4" long and about 2" wide or smaller for best results)
- 1/8 teaspoon garlic powder (small, whole, should be about 3" to 4" long and about 2" wide or smaller for best results)
Instructions
- Add cucumbers to the jars.
- Pour in vinegar next, then add in remaining ingredients.
- Fill to 2" from the top with water.
- Screw the lid on tightly, then shake it all up very well until everything is well distributed and salt is dissolved.
- Taste brine to see if you would like to adjust salt or seasonings.
- Store in the refrigerator, and allow to brine for approximately a week.
- Notes For a more tart pickle, you can fill the jar with entirely vinegar, or to reduce the acidity use a weaker ratio of vinegar to water.
- After brining is complete, enjoy whole, sliced, quartered, or whizzed in the food processor for fresh relish
Originally posted 2019-02-20 18:45:44.
