WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, June 3, 2013

Make your own Pickles

To our surprise during project elimination we found that even Pickles are contaminated! Even if I find pickles that don't add colors or chemicals they usually use white vinegar and it is usually corny.

We make these now and then, delicious and so easy! They keep in the fridge for a couple weeks(if they last that long!)

Refrigerator Pickles

2 pounds small pickling(our favorite)organic cucumbers
1 1/2 cups Braggs apple cider vinegar
1 1/2 cups water
2 tablespoons pink himalayan salt
12(or 1 head about) garlic cloves, peeled (4 per jar I like 4 per jar personally)
1 teaspoon dried dill seed per jar or use fresh, when I use fresh I jam a lot into each jar.
1/2 teaspoon black pepper

Wash and slice the cucumbers.(cucumbers are hard to find that are corn clean, know your source.)

In a large pot, combine vinegar, water and salt. Bring to a low boil.

Arrange jars on counter and add garlic and spices to each. Pack the cucumber slices into the jars. You don't want to damage, but you do want them packed tight.

Pour the brine into the jar and put on lids.

When room temperature, place jars in refrigerator. Let them sit for at least 2 days before eating.

We do spears and slices. The slices don't stay crisp for long, so we try to eat those right away.

You can use whatever spice mix you would like.. this is just our favorite basic blend.


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