The acetic acid in pickles is hypoglycemic (lowers blood sugar), but with these added spices, they are very, very hypoglycemic, and eating one with a meal will ensure your blood sugar does not spike afterwards. Additionally, the spices are anti-inflammatory antioxidants. As for the taste, well, you’ve never tasted a pickle this good. I call them:
Ingredients (as organic as possible)
2 Tablespoons Celtic Sea Salt
2 cloves (or fingers) of Garlic
2 Tablespoons Dry Dill Seed (although I prefer fresh dill, and I don’t measure)
1/2 Cup Un-pasteurized Apple Cider Vinegar
1 Tablespoon Fenugreek
1 Tablespoon Turmeric
1 Teaspoon Cumin
1 Teaspoon Black Pepper
Optional: a very hot pepper or two, or a few drops of your favorite super hot sauce.
Directions (for ONE QUART)
Wash the cucumbers. Chop up the garlic if you like or leave them whole. In QUART Wide mouth jars (pulled from boiling water), first add the vinegar, and then the dried ingredients and then shake or stir to make sure the dried ingredients are well blended into the vinegar.
Then pack cucumbers (cut in any shape or leave whole; poking them with a fork is sometimes helpful), then fill to the top with filtered water.
Screw on canning lids careful not to let dill get between jar and lid.
Put them outside in the sun for four days (right side up). If there is no sun for a day, just increase the time one more day. Then bring in immediately and enjoy or put on your shelf for later. I shake them daily to get all the spices circulating.
There is one option to the sun:
Heat the over to 250 and place the pickles right side up on the oven racks for one hour. After an hour, turn the oven off and let them sit until they are cool enough to touch. Set them out for ONE month and then enjoy.
We get our Celtic Sea Salt from the only non-profit store on the web: Simply the Best.
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