Sometimes you just want a fresh, crunchy, salty pickle, and those mushy ecto-green things on the grocery store shelves just don’t cut it. This DIY version takes two minutes to toss together, and they’re a million times tastier than anything you’ll find at the store.
When you make your own pickles, the possibilities are endless. The same brine will infuse whatever firm vegetables you have on hand – things like cauliflower, celery, or thin-sliced carrots. Get creative with it! Use this recipe not only to make yourself a treat, but also to extend the shelf life of your farmer’s market haul.
Grandma used to say, “a pickle on every plate.”
She was right in more ways than she knew. Apple cider vinegar has amazing benefits for your gut and your overall digestion. If you buy organic, unrefined apple cider vinegar with the mother (the brown blob at the bottom of the bottle), it contains prebiotics – food for good gut flora.
You probably have a lot of these ingredients on hand already. Give them a try!
Easy Refrigerator Pickles Recipe
Ingredients:
- ½ onion, thinly sliced
- 2 cloves fresh garlic, crushed
- 2 bay leaves
- 1 sprig fresh dill (optional)
- Cucumber slices to fill the jar (peel if you’re lectin sensitive)
- 1 ½ tsp sea salt
- ½ c raw organic apple cider vinegar
- ¼ c lemon or pineapple FATwater (optional)
- Filtered water to fill
Instructions:
- In a quart mason jar, combine the onion, garlic, bay leaves, dill, cucumber slices and salt.
- Pour apple cider vinegar and FATwater on top of the cucumbers.
- Add filtered water to fill the jar.
- Put on a lid and shake until combined.
- Chill for 24 hours in the refrigerator, shaking occasionally.
Homemade refrigerator pickles are great for digestion and they add a flavorful zing to any meal. Chop for a few minutes this afternoon, and you’ll have pickles ready to accompany your dinner all week.
