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….
Looking for Low-FODMAP Recipes?
The low-FODMAP diet is often prescribed for people with IBS or Small Intestinal Bacterial Overgrowth (SIBO), and there’s a huge overlap of that demographic with people with autoimmune disease. My e-book 28 Days of Low-FODMAP AIP combines both IBS- and autoimmune-friendly diets in a 28-day meal plan designed to jump start and simplify this often-challenging diet change. Just you wait: The meal plan includes 50 exclusive low-FODMAP recipes you won’t find on my website or anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones. You’ll be amazed at the variety of flavors still available to you! The ebook is available as a digital download for $9.99.