• Alicia Baron

To Dill or Not to Dill

These Pickles are kind of a bill dill

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Pickling… It can become addicting. Once you get started the possibilities are endless. Stuff vegetables in jars, shake up the brine, pour it over, tuck in some flavor additives dill, garlic, peppers. Then stick the jars in the fridge; Viola. You don’t need special equipment; its a one sauce pan project.

The pickled vegetables are crisp, packed with flavor and a pleasant kick. Better yet, they improve with time. I’ve been setting out a jar with dinner, packing one on picnics, for tasty pickle back shots for your finest whiskey.

They are seriously delicious.

 
How to Dill them in Rise and brine!

Regular:

  1. Veggies

  2. 50/50 Apple Cider Vinegar / Water

  3. 1 teaspoon salt for every cup of liquid

  4. 1 teaspoon sugar

  5. Dill (to taste)

  6. Garlic (to taste)

  7. Red pepper flakes (to taste)

Filipino:

  1. 2 cups white vinegar

  2. 1.5 cups sugar

  3. 1 tablespoon minced FRESH ginger

  4. 1 teaspoon salt

  5. Garlic minced

  6. 1-2 Birds eye chili minced

  1. Pack vegetables into 2 clean 1-quart glass jars (wide mouth are easiest to fill).

  2. In a sauce pan, combine the all ingredients (minus water into saucepan) Boil until sugar dissolves

  3. Add 2 cups of water and pour the brine over the vegetables. Add enough water to keep the vegetables submerged.

  4. If using regular pickle recipe add dill last before placing lids on

  5. Place lids on the jars and refrigerate overnight or for up to 1 month. The longer they sit the better the flavor

Do not limit yourself to only cucumbers for your pickles just about any veggie can be pickled into an amazing concoction:

  1. Asparagus, blanched 1 minute and cooled

  2. Beets, whole or sliced thinly

  3. Broccoli florets, peeled and cut into sticks

  4. Carrot sticks, blanched 2 minutes and cooled

  5. Cabbage, Cut into florets

  6. Cauliflower florets, blanched 1 minute and cooled

  7. Green beans, steamed 2 minutes and cooled

  8. Red Onion, Sliced into thin strips

  9. Cucumbers, quartered or thinly sliced

Not only do they taste good But they are good for you too!
The benefits of pickles
 
  1. They contain Vitamin K

  2. Carrying about 15% of our daily needs this is helpful to support bone health and prevent blood clotting

  3. They are packed full of probiotics

  4. Fermented foods contain healthy bacteria that supports gut and digestive health

  5. Gut friendly

  6. Vinegar can decrease blood sugar spikes after eating which supports your metabolic health

  7. Counts as veggies

  8. A pickle spear equals 1/4 a cup of vegetables

  9. Replenish electrolytes and boost hydration

  10. Contains water and sodium to help bodies stay hydrated and store electrolytes

 

#healthyeating #healthyfood #pickles #recipes

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