Quick Healthy Pickles

///Quick Healthy Pickles

Quick Healthy Pickles

Quick pickles are done for immediate use rather than preserving. They also have a simpler flavour than the preserved kind.

The reward of making quick pickles is that with very little effort you could be enjoying pickles today.

Quick Pickles

Ingredients:

3/4 cup Cider Vinegar
1/3 cup Water
1/2 tsp Himalayan salt
1 1/2 cups sliced Cucumber
3 drop Stevia
1 small Onion, sliced
1/3 cup chopped fresh Red Pepper
1/2 tsp Dill Seed
Black Pepper

Directions:

1. Combine cider vinegar with 1/2-cup of water, salt and dill seed in a small glass container with lid.
2. Place vegetables in with the liquid mixture.
3. Make sure they submerged, add cold water to cover.
4. Cover; refrigerate at least 1 hour.
Salt draws moisture out of the vegetables, and encourages the growth of useful bacteria so do not skimp on it.

These Quick Pickles will keep for about 10 – 20 days.

By | 2017-10-29T15:39:59+00:00 July 27th, 2014|Recipes, Vegetables|7 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

7 Comments

  1. Tammy August 26, 2014 at 7:02 am

    Love your recipes!
    How much pickling spice?
    Thanks.

  2. Jeanne September 4, 2014 at 9:19 am

    How much pickling spice? It’s not in the ingredient list. thanks.

  3. Diana Herrington September 4, 2014 at 3:48 pm

    The pickling spice/herbs are above:
    1/2 tsp Dill Seed
    Black Pepper

  4. Jeanne September 4, 2014 at 5:33 pm

    Oh, didn’t realize. Thanks for the quick response. The pickles sound wonderful.

  5. Diana Herrington September 4, 2014 at 7:08 pm

    Jeanne, they are simple and delicious. Let me know how they work for you.

  6. Irena October 1, 2014 at 10:09 am

    They are very good. I live in foreign country and had to work with stronger vinegar (8%). I also put sugar instead of Stevia. I only hope that they will keep for at least 10 days. What about to put there slices of carrot?
    Thank you for your recipe.

  7. Diana Herrington October 3, 2014 at 12:55 pm

    Irena, they will definitely last for 10 days. I put a low time on just to be on the safe side. I often have some for a month which is lucky that they did not get eaten yet. 🙂

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