There is nothing like a dill pickle to liven up your lunch, for we all know that where there is a “crunch”, there is complete happiness. Avoiding store bought pickles full of salt, sugar and preservatives, can be a difficult hardship to overcome when you are new to a Paleo lifestyle. Luckily there are ways to still enjoy this green little appetizer. Quick refrigerator pickles can be made at home with a few simple ingredients, plus you can get creative and add your own favorite herbs and make it as spicy as you like.
The cucumber is a humble fruit with loads of vitamins and minerals such as potassium, magnesium and anti-inflammatory vitamin K. Beautifully green on the outside and in, they are wonderfully low in carbohydrates and high in fiber. Not only do they taste great, they help relieve stress in a myriad of ways. This is a quick and easy way to make a simple pickle, if you are in search of a greater nutritional boost you may consider adding the magic of lacto-fermentation to your diet.
For a non-traditional breakfast, give your Eggs Benedict a garlic pickle sidekick to start the day on the right side of the plate. You can also eat the pickles straight out of the jar, as Paleo finger foods have a special way of bringing out your primal side. And if you are hankering for a classic combination of flavors, pair it with an All-American Burger on a portobello bun.
Simple Dill-Garlic Pickles Recipe
Protein: 0g / %
Carbs: 6g / %
Fat: 0g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 large cucumber, sliced
- 1 1/2 cups water
- 4 tbsp. apple cider vinegar
- Juice from 1/2 lemon
- 2 tsp. whole black peppercorns
- 4 to 6 garlic cloves, peeled
- 6 fresh dill sprigs
- 1/2 tsp. red pepper flakes
- 2 tbsp. sea salt
- In a bowl combine the water, apple cider vinegar, lemon juice and sea salt.
- Stir until all ingredients are well combined and dissolved.
- Divide the cucumber, garlic, peppercorn, dill sprigs, and pepper flakes equally between two mason jars.
- Pour the water mixture equally between both mason jars until you reach the top. Add more water if needed to fill the jar completely.
- Cover with lids, shake everything until well combined and refrigerate.
- Marinate 1 to 2 days, and store 1 to 2 weeks in the fridge.