Summer Fridge Pickles

 

In the summer, we find ourselves in the kitchen a lot! Since the kids are home from school (AND they always tend to have a growth spurt during the summer) they eat a lot!

The kitchen is the place to be and we are always cooking up something, especially when the garden is in full effect and we are harvesting fruit and veggies. Neighbor kids & friends are always hungry as well, and I am happy to get them fed. One of my favorite things has always been to watch growing kids eat healthy nourishing food to fuel their bodies with amazing nutrients. #nutritionistgeekalert

One food that always goes quick on the table are fridge pickles... especially served on a tray with raw cheese cubes, grass fed jerky, fresh fruit from the garden, and some gluten-free crackers. Hungry yet?

These pickles are not canned, which helps them keep their beneficial enzymes (because the cucumbers and vinegar are still raw). These enzymes are wonderful for many balances in the body, including digestion, reducing inflammation, and gut balancing.

When you add spices, it also adds a botanical kick, which has many medicinal benefits as well.

Here is our favorite and easy pickle recipe just in time for the seasonal and plentiful cucumbers!

OUR FAVORITE

SUMMER FRIDGE PICKLE RECIPE

Ingredients:

  • 4 small to medium cucumbers

  • 1-2 cups water, at room temperature or cooler (add one cup to mixture, and then top off with more water to fill up jars)

  • 1/2 - 1 cup raw apple cider vinegar

  • 2 tablespoons of your choice of sweetner (maple syrup, sugar, honey)

  • 2 teaspoons fine sea salt

  • 1/2 teaspoon red pepper flakes or 1 jalapeno chopped (optional, for heat)

  • 3/4 tsp of freshly ground black pepper

  • 2 leafy sprigs of fresh dill, roughly chopped (about 1/4 cup)

  • 3 cloves garlic, peeled and smashed

Note: You can also buy a pre made pickle spice available in most markets and add two tablespoons of that + salt and pepper instead of the other spices.

Instructions:

  • For pickle rounds (“chips”), slice the cucumber(s) into thin rounds, about ⅛-inch thick.

  • For spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths.

  • It is best to have smaller cucumbers to get them to set in the jar correctly, but there is no wrong way to do this really.... just go with what works for you. :)

  • Combine all the ingredients (except cucumbers) into a bowl and set aside.
    Place the cucumbers into a wide-mouth jar leaving one inch of space at the top. These work best when the jar is full, not a lot of space left in the jar. When cucumbers are placed in, pour liquid slowly over the top, making sure to the cucumbers are fully submerged.

  • Put on lid and refrigerate for at least 3 hours to let the flavors absorb in. The flavor will continue to develop over the next couple of days.

Notes:

  • For "Bread and Butter" Pickles you will need to add a lot more sweetener (make sure to sweeten to taste before submerging). We usually do a sweet and spicy pickle with added sugar (about 4-5 tablespoons of organic sugar and 1 jalapeno sliced).

  • Can switch spices up to make more garlic forward, pepper forward, or use onion, carrot. The sky is the limit :)

  • These are not canned, so they won't preserve as long as canned pickles. That being said, we have had some last a couple of months in the fridge (although they are usually eaten before then).

Happy Pickle-ing!

XOXOX

 
Food & Nutrition, Liferoot FarmsAmy LuptonComment