Fall is the season of canning and jarring the produce before winter kicks in. Pickles are a delicious family favorite that is commonly served with burgers and sandwiches. These pickles can be made in a matter of minutes and only need to sit in the fridge for a few hours.
Serve with…
•burgers
•sandwiches
•French fries
Cucumber. English cucumbers are delicious as pickles even the mini snack cucumbers will taste good as pickles. If your cucumbers are NOT organic I would advise peeling them. Organic cucumbers can keep the skin on.
Dill. Fresh dill is a delicious herb and goes wonderfully with pickles. Add a few sprigs of dill if I’m hand to your pickles.
Vinegar & water. “Pickle juice” (as I like to call it) is the liquid in a jar of pickles. The vinegar to water amounts have to be mostly water with 1/4 of it vinegar.
Garlic powder & salt. Add salt and garlic powder to your liking. Not zesty enough? Add more garlic powder. Not salty enough? Add more salt to taste.
•ingredients
•category: American
•makes: 3 half pint jars
• 1 large cucumber (Peeled if NOT organic) sliced.
• garlic powder to taste.
• fresh dill if on hand.
• white vinegar (1/4 of each jar).
• water (3/4 of each jar).
• sea salt to taste.
Directions
take 3 half pint jars and divide the cucumber slices Between them. Fill 3/4 with water and 1/4 with vinegar or more to your liking. Add the sea salt, garlic powder, and dill. Put a sealed lid on and shake well. Keep in the fridge for a few hours to let the cucumbers absorb the flavors.
Note: * the longer you leave the pickles in the fridge the more flavor they collect*
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Healthy little vegan 