Take the last of your summer cucumbers and make some easy refrigerator pickles. A quick way to take extra cucumbers from boring to totally snack worthy!
I guess this is my "good-bye to summer" post. One of my longtime recipe bucket list items was to make homemade pickles and this summer I did just that. I was always a pickle lover growing up. From deli-style slices to crunchy sweet gherkins. As I got older, my lacking-taste for overly salty things halted that love. As you know I don't cook with added salt, I just don't like the stuff. I even rinse my olives and make sure I get no-salt added canned tomatoes or beans.
However, I really wanted to eat pickles again. So in small amounts, my poor salt-sensitive taste buds can handle some pickle goodness. I also was determined to eat sauerkraut for all it's amazing probiotic fermented love. Slowly getting used to some salt, but I still don't "add" salt to anything. Thus, when I made these pickles I didn't use salt (or sugar) and they tasted perfectly fine! The apple cider vinegar is all you need to get that "pickle" vibe going. Plus add some dill and spices and your in business. (And some shredded carrots for fun!)
Easy Refrigerator Pickles
Easy Refrigerator Pickles
Take the last of your summer cucumbers and make some easy refrigerator pickles. A quick way to take extra cucumbers from boring to totally snack worthy! Gluten-free, healthy, vegan, paleo, and allergy-friendly; even salt and sugar free!
- Yield: 4 1x
- Category: Snack
- Cuisine: American
- Slice your cucumber in to rounds.
- Place the cucumber rounds and carrots into a 16-20 oz glass jar.
- Next, add the vinegar, water, and spices.
- Close the jar and give everything a really good shake.
- Refrigerate for at least 24 hours before enjoying!
Not to taxing of a recipe, eh? This was one of those easy/classic recipes that I have no idea what took me so long to try myself! I did feel pretty accomplished after this success and at least completed one of my summer tasks 😉 Now I still need to get up the courage to try my own sauerkraut and sourdough. Those seem a bit more complicated and "risky"....but in due time! As for some fall/winter bucket list tasks, I want to try some slow cooker apple sauce and some sweet pumpkin butter! We'll see, but fingers crossed those will happen! (Update: If all went as planned, I made/am making that applesauce today!)
So tell me:
+ Have you ever made your own pickles?
+ Are you a big salt fan or not so much? I'm not, my mom on the other had is a salt fiend, so is my brother. My dad and I are more salt-adverse. We would always be the ones wanting the bags of unsalted pretzels while my mom and brother pour extra salt on already salted fries and the like 😛
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays, Waste Not Want Not!*Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell