My kids and I love pickles! The hard thing about being AIP is reacting to nightshades or seed spices that can be in conventional pickles. Also, if you check the labels, a lot of cheap pickles use yellow coloring! I played around and tried to make some refrigerator pickles and it turned out okay… Don’t get me wrong they were edible… But it missed that crunch. I was watching a cooking show and someone mentioned making some five minute pickles. What!? 5 minutes? So this recipe takes a little longer than 5 minutes with prep…but it’s well worth it!
Here’s what you’ll need for this quick pickle:
- 1/2 Cup Apple Cider Vinegar (You can use white vinegar but it’s often not paleo/aip. Check to see what it’s made from first.)
- 2 Rounded Teaspoons of Coconut Sugar
- 1 Teaspoon Salt
- 1 Clove Minced Garlic (I use a microplane.)
- 1 teaspoon dried Dill (2 tablespoons fresh)
- 1 bay leaf
- 2 large cucumbers (or 4 kirby or mini cucumbers)
Add vinegar, sugar, salt, and garlic into a sauce pan. Bring it to just a simmer or until the sugar is dissolved. Peel your cucumbers and add them to a bowl with the dill, and bay leaf. Add the vinegar mixture over the top and set in the fridge to cool for a minimum of 5 minutes or until you’re ready for them. These need to be eaten when they’re made though.
These have a real bite to them and are so crunchy! Even my kiddos didn’t mind the spicy vinegary flavor! The best thing is that while this recipe is AIP, you can make this your own! I took the recipe from Rachel Ray for quick pickles as a general idea. Here’s a link to her original recipe (http://www.foodnetwork.com/recipes/rachael-ray/quick-pickles-recipe.html).
The Common Sense Cook 