Homemade Pickles

I remember going to McDonalds as a child and scraping the pickles, red onions and mustard off of my burger and giving it to my dad. Since then, I’ve always taken pickles off of my burgers. The only way I’d eat a pickle is if it was hidden in tartar sauce. I just love tartar sauce! I never thought that I would ever enjoy eating pickles to the point that I’d make them myself. But people change and apparently so has my taste buds!

I’m amazed at how much my palate has changed since I started eating healthier five years ago! I used to hate all things pickled and now I’m finding that I even like olives too!! I used to cringe every time I ate anything pickled. Now, I get happy thinking about all things pickled! The first time I started liking pickles was about three years ago when I worked at a restaurant that made their pickles in-house. One day while I was cutting them, I was super hungry so I decided to try one. To my surprise, I really enjoyed them. Unfortunately, like most restaurants, they use refined white sugar in pretty much everything, including their pickling juice. So, I just had to make a healthier version at home! This is a fridge version and not a canning one so I don’t boil the jars or anything. It’s kind of the cheating quick version but it’s just as good! 

Homemade Pickles
Yields: 1 Mason Jar (approx. 7-10 baby cucumbers)
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  1. 7 baby cucumbers
  2. 1 clove garlic, sliced
  3. 2 sprigs fresh dill
  4. 1/2 cup filtered water
  5. 1/4 cup apple cider vinegar
  6. 2 tsp organic raw honey (optional)
  1. Clean a 500 ml mason jar. Fill with baby cucumbers, sliced garlic and fresh dill sprigs. Set aside.
  2. In a pot, heat the filtered water, apple cider vinegar and honey on medium high heat. Bring to a boil and pour over the prepared mason jar. Cool then cover.
  3. Let sit outside overnight at room temperature. Place in the fridge the next day. It will be ready in two weeks. The longer it sits in the pickling juice, the better. You will know when itโ€™s ready when itโ€™s soft to touch but still has a crunch when you bite into it. Enjoy!
Bella Notes
  1. I've made 3 jars of this and depending on the size of the baby cucumbers, I've been able to fit 7 to 10 cucumbers. How much pickles this recipe makes vary with the size of the pickles.
  2. Normal size cucumbers can also be used, slice according to your preference.
  3. 1 teaspoon of mustard seeds would work nicely in this pickling juice. Feel free to add it to yours!
  4. Honey can be optional. I have tried not adding any and it was still good just more sour of course! I do like to balance out my sour to sweet ratio that's why I added honey. But if you are trying to watch your sugar intake then I advise you not to add any honey at all.
  5. Two weeks is long enough for the cucumbers to taste like pickles bought from the store. They can be pickled longer but I usually can't wait that long. I like to eat them right away.
  6. This pickling juice also works for green beans, baby carrots and other vegetables you may like. Mix and match with your favourite herbs and spices!
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