Homemade Pickles

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98% would recommend
3.0
150 recipe ratings
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Tags: 

Side Vegan Less than 200 Quick Plant-based Vegetarian

Serves

3

Prep Time

N/A

Total Time

N/A

Nutritional Facts

Amount per serving (3 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

1.5 lbs small pickling cucumbers

1 cup white distilled vinegar

1 cup water

2 tsp sea salt

1 tsp stevia 4 cloves garlic, peeled and smashed

2 jalapeno peppers, seeded and cut in half

6-10 fronds of dill

2 tsp black peppercorn

2 spring onions (whites only), thinly sliced

2 large mason jars


Instructions

1. Wash and dry cucumbers. Leaving the peel intact, cut off the ends of the pickles and slice them lengthwise (in halves or quarters depending on your preference.)

2. In a medium saucepan over medium heat, bring water, vinegar, salt and stevia to a simmer.

3. While you are waiting for the vinegar solution to heat, in each mason jar, place two garlic cloves, one jalapeno pepper, some dill, a teaspoon of peppercorns, and a sliced spring onion. When all the ingredients are in the jar, layer cucumbers on top, crowding them together so they fit tightly next to each other.

4. When the vinegar solution is simmering and the salt and stevia are completely dissolved, take off the stove. While hot, pour into each mason jar, dividing evenly between the two jars and enough to cover the tops of the cucumbers. Screw lid on tight, and leave on a counter top to cool completely before storing in the fridge.

5. Let the pickles sit in the fridge for at least three days before eating. Pickles will keep in the fridge for a month.

LEAVE A COMMENT
3.0
150 recipe ratings
98% would recommend

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