Pickles, who doesn’t love them? Crunchy, salty, vinegary, sometimes spicy…the perfect combo. Plus, don’t forget the benefits from pickling for our gut health!
Fermented pickles encourage the growth of probiotic bacteria, which helps to replenish our digestive system and restore our gut health…and we all know how important our that is!
Here at Healed by Bacon, we make a batch of these pickles each week to eat with our lunches, dinners or just as a snack.
Makes one jar
- 1 Lebanese cucumber (organic because the skin will be kept on)
- 1/2 cup apple cider vinegar
- 1 Tbsp Celtic sea salt
- 1 Tsp dill seeds You could also experiment using other flavours – we like 1/2 tsp chilli flakes for a bit of heat or 1 tsp of fennel seeds or a garlic clove.
- Water to cover
- Prepare the jar: For long-term storage of your pickles you will need to sterilize your jars. If you are going to use them straight away and keep them in the fridge, this isn’t necessary.
- Prepare the cucumbers: Leave the pickles whole, cut them into spears, or slice them into coins – we like to use a crinkle cutter!
- Add the dill seeds and salt to the jar.
- Pack the cut cucumber into the jar as tightly as you can without smashing them.
- Cover the cucumber with the apple cider vinegar and then cover with boiling water.
- Remove air bubbles by gently tapping the jar against the counter a few times. Top off with more water if necessary.
- Place the lid on the jar and let it cool to room temperature. Store the pickles in the fridge for 24-48 hours before eating.
These pickles will keep for a couple of weeks in the fridge.