I love these pickles! I’ve been eating them with everything – turkey and veggie burgers, turkey sandwiches, and even on with my peanut butter (don’t knock it til you try it!). They are spicy, but not too spicy. Sweet, but balanced by the spice. Unfortunately, they are not fermented, which would mean that they contain beneficial bacteria. Still, they are delicious and cucumbers and onions are vegetables, so they have that going for them. They also contain garlic, turmeric, and chilies which all have anti-inflammatory properties. I hope you’ll give them a try and let me know what you think!
These pickles are amazing on all kinds of sandwiches, chopped into egg salad, and served alongside grilled meats and veggies.
Sweet and Spicy Pickles
2 Pint Jars
- 2 thinly sliced medium cucumbers
- 1/2 thinly sliced Vidalia onion
- 2 large garlic cloves, gently smashed
- 1/2 teaspoon dried dill
- 1 cup white vinegar
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
Stuff your prepped veggies into two clean pint jars (layering the cucumbers and onions) and add 1 garlic clove and 1/4 teaspoon dill to each jar. Meanwhile, heat the vinegar, sugar, and all of the spices in a small sauce pan until the sugar is completely melted. Allow the brine to cool slightly and then pour into each jar. If needed, pour a little extra vinegar into each jar to completely cover contents. Cover the jars with lids and refrigerate. Taste after three days to see if they are to your liking and enjoy or allow to pickle for another day or more.
Marilyn Wright Yon, MS, RD, LD
DietitianSherry
Marilyn Wright Yon, MS, RD, LD
DietitianSherry
Marilyn Wright Yon, MS, RD, LD
Brenda
Brenda