Ahhh it’s summer time!! Time to enjoy fresh veggies from the garden and time to try some fun, new recipes! Last summer we were lucky enough to be overflowing with cucumbers! This pickle recipe is one of our favorite ways to use them up! They last for days and days in the fridge and actually get better as they sit in their sweet and tangy bath of goodness! This year, our cucumbers have not done as well so the farmer’s market will just have to do for now!
First, in a large bowl, mix together peeled and sliced cucumbers, chopped sweet onion, green bell peppers, and a few cloves of garlic with some pink Himalayan sea salt.
This recipe calls for some of my favorite super foods…Bragg’s apple cider vinegar and turmeric! Apple cider vinegar has a ton of health benefits (if you buy the right kind) including…
I like Bragg’s because it is made from delicious, healthy, organically grown apples! It is also raw and unfiltered.
Turmeric is a natural anti-inflammatory! I gushed over the spice in my post on Turmeric Milk! Check it out! http://www.kwikviewstats.com/veryveggievesta/turmeric-milk-an-anti-inflammatory-treat/
I have even started taking a turmeric supplement! http://www.newchapter.com/force-of-the-whole/turmeric-force
To sweeten the pickles, I like to use raw and local honey or Trader Joe’s Stevia Extract. The beauty of this recipe is that you can use whatever sweetener you prefer! My husband, father in law, and I prefer a more tangy pickle so I tend to use less sweetener. Enjoy!
- 4 "burpless" or English cucumbers (around 10 inches long) peeled and sliced*
- 1 medium chopped sweet onion
- 1 diced green bell pepper
- 4 chopped garlic cloves
- 1 heaping tablespoon sea salt (I like pink Himalayan for added minerals)
- 2/3 cup apple cider vinegar (I use Braggs)
- 1/2 cup of raw and local honey or 1/3 cup Stevia extract (I use Trader Joe's)**
- 1 and 1/4 teaspoons mustard seed
- 1/2 teaspoon ground turmeric
- 1/4 teaspoons celery seed
- 1/8 teaspoon ground cloves
- In a large glass bowl, mix together cucumbers, onions, green bell peppers, garlic and sea salt. Set aside.
- In saucepan, mix apple cider vinegar, raw honey, mustard seed, celery seed, cloves, turmeric and bring to a boil.
- Pour the boiling vinegar mixture into the bowl with the cucumbers and stir so they are coated. Seal quickly and allow to chill before serving. For best taste, serve the next day!
- For cucumbers: You can use the same amount of liquid for any number of cucumbers you would like. With fewer cucumbers you will have more concentrated flavor. Sometimes I will make this using only 2 cucumbers and other times I will use up to 5! It just depends on personal preference, size, and the type of cucumber you have.
- For sweetener: You can use anywhere from 1/3 cup to 1 cup depending on how sweet you want the pickles. Other options would include stevia in the raw, truvia, or any other type of sugar. However, I personally do not like to use these sweeteners.