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
Looking to do more home brining or fermenting?
Fearless Fermentation is an awesome do-it-yourself instructional program from nutritionist Sarah Ramsden. In courses on sauerkraut, kombucha, kefir, and vegetables, you’ll learn how to ferment and brine just about anything for a happy, healthy dose of probiotics at just a fraction of the cost of store-bought goods. Each course comes with videos to walk you through the necessary equipment, preparation, and fermentation process as well as downloadable FAQs, recipes, and fermenting journals and access to Sarah’s fermenting community forum–everything you need to get started with confidence. For more, read my full review or go ahead and sign up now!