I love pickles. I mean, who doesn’t? They’ve just got such a wonderfully salty, refreshing flavor. My husband is prone to snacking on them in lieu of chips any time he gets a craving, which I can’t say I disapprove of: Pickled cucumbers make a healthier snack than fried potatoes. Especially when you make them yourself. These Garlic Dill Pickles have all the flavor of store-bought pickles, plus some optional heat from crushed red pepper, without any of the additives. I mean, seriously, blue and yellow dyes? Do we really need our pickles to be a bright, almost sickly shade of yellow-green? What’s wrong with the color of all-natural pickles? It drives me nuts the pointless things we do to our food, mostly for aesthetic reasons. But anyway. With apple cider vinegar, these spears have just a hint of sweetness, without going to the extremes of the sweet pickles you’d find in the store. They’re a wonderful blend of flavors that work well anywhere you’d use pickles! Burgers, salads, sandwiches, relish….
Uses for Garlic Dill Pickles (or the leftover juice):
- Pickled Chicken
- Greek Burgers
- Veggie Delight Salad
- Moroccan Burgers
- Guac-Stuffed Burgers
- Pineapple Bacon Burgers
Autoimmune Protocol Meals Delivered
Don’t feel like cooking? That’s okay! Everyone needs a break sometimes. And when I need a break, I turn to Paleo on the Go. With tons of nutritious, delicious, pre-packaged Paleo and autoimmune protocol dishes (including desserts!), Paleo on the Go‘s ready-to-go, frozen courses are perfect for those days you just don’t want to be in the kitchen. They even have Paleo and AIP-friendly poptarts made with cassava flour and delicious fruit fillings! Don’t miss out!