Raw & Easy Paleo Pickles -AIP, Low-FODMAP, Keto

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Raw & Easy Paleo Pickles -AIP, Low-FODMAP, Keto

10 minutes
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

Nutrition

Calories: 140kcal

Originally posted 2019-02-20 18:45:44.

Article Categories:
Lunch

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