Delicious Dill Pickles
“Peter Piper picked a peck of pickled peppers;
A peck of pickled peppers Peter Piper picked;
If Peter Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers Peter Piper picked?”.
Pickled cucumbers, a great anytime treat !! So good and good for you. This is super simple and quick to create at home. The best part about this recipe is that you’re able to enjoy it the next day and will last up to to one month in the refrigerator, unless, your household is a bunch of avid pickle fans. In our household, they are gone in about a week. So yummy!! I Hope you enjoy this lazy super simple treat for the summer.
Here are some facts about cucumbers. Did you know, cucumbers are one of the oldest cultivated vegetables and believed to be originated in northern India?! Today, cucumbers are the fourth most widely used grown vegetable crop in the world behind tomatoes, onions and cabbage. There are two types: the slicing kind and there is the pickling varieties. The pickling tend to be smaller, thicker and have bumpy skin with black dotted spines. This vegetable is often regarded as a healthy food due to that it is low in calories and fat. An excellent choice for cooking and snacking purposes. The greatest health benefit of this simple super food is skin revitalization. Cucumbers display a diuretic, a cooling and cleansing effect. Very beneficial for skin health. The high water content of vitamin A, B, and C plus the presence of minerals like magnesium, potassium and silica make cucumbers an essential part of skin care for tightening and hydration. Besides the positive effects of skin health, it provides healthy digestion, joint health, blood pressure levels, tape worm elimination, oral, nail, kidney care, great for gout and arthritis and so much more. The list goes on and on.
Tip: When purchasing cucumbers, choose the ones that are firm to the touch and are a dark green in color. Go for more of the organically grown type, provides more nutrients and better tasting.
SERVINGS: about 24 spears or 2 quart jars
1 1/4 cup distilled white vinegar (5% acidity)
2-3 tbsp sea salt
2 tbsp sweetener, honey or sugar
2 cups cold filtered water
6 spears of cucumbers
5 garlic cloves, peeled and halved
1 tsp mustard seeds
1/4 tsp red pepper flakes
16 fresh dill sprigs
In a small saucepan, combine vinegar, salt and sugar over high heat. Make sure it’s a non-reactive pan (stainless steel, glass, ceramic, and Teflon). Whisk until completely dissolved. Transfer liquid into a bowl and whisk in the cold water. Then, place in the refrigerator when ready to use.
Place sliced cucumbers into a clean 1 quart jar. Add garlic, red pepper flakes, mustard seeds, dill sprigs and chilled brine. Be sure brine covers the tops of the cucumber, add water if necessary. Sometimes i place an onion (halved) on top before sealing to ensure cucumbers are beneath the liquid. Cover and refrigerate about 24 hours. Then you may serve. Enjoy!
NUTRITIONAL VALUE: 35 grams serving size; Calories 8 g; Sodium 450 g; Total Carbohydrates 1.5 g; Sugars 1.1 g; Protein 1 g; ( no saturated fat, cholesterol and high in manganese)