Pickles are not just for pregnancy

While pregnant I never craved the classic pickles and ice cream, but after and while nursing I got a hankering for pickles like no other. I decided I wanted to make my own and thought it can’t be that hard. Guess what, it’s not- so simple! I now don’t think I’ll ever buy pickles again.

I wanted them to have a little tangy-ness to them so used Bragg’s Organic Apple Cider Vinegar in this  recipe. Even Baby B enjoyed a snack of cucumber as we made pickles.

With all my recipes and any recipes buy organic, local, fresh and non-GMO ingredients.

I also used old spaghetti sauce mason jars for my pickles.

Step 1:

Boil the following: 1 cup water, 1/2 cup sugar, 1 cup apple cider vinegar

Step 2: 

Add to the boiling water once sugar is dissolved mustard seeds ( I used both brown and yellow), dill, garlic, salt and coriander seeds.

Step 3:

Pour the hot liquid into a jar(s) that has the cut cucumbers in it.

Step 4: 

Seal, let cool and then put in fridge ready to eat!

 Note: I did not can them as I was planning on eating them within the week(s) and they were not needing to be shelve stable.

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