Friday, September 5, 2014

Practically Paleo Homemade Pickles

We have not one but TWO productive cucumber plants in our garden (due to some unfortunate mislabeling at my kids' spring plant sale). While we've been enjoying our cukes simply sliced over salads or as snacks, I figured it was about time I get a little more creative with them.

I made one batch of pickles using real organic sugar, and then experimented using palm sugar (and less of it) in the next batch. My gamble was a success! These pickles are just the right balance of sweet and tangy, and everyone really liked them.

I'm calling these "practically" paleo due to the added sugar, but when you think about how many pickles the palm sugar sweetens, I consider these a perfectly healthy (and delicious) homemade alternative to jarred pickles often sweetened with corn syrup.

Practically Paleo Homemade Pickles

6 cups thinly sliced cucumbers (about 2 pounds)
1 1/2 cups white or apple cider vinegar
1/2 cup palm sugar
3/4 tsp. salt
1/2 tsp. mustard seeds
1/2 tsp. celery seeds
1/2 tsp. ground black pepper
4 minced garlic cloves

Divide cucumber slices between two 32 oz. mason jars. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute.

Distribute evenly between the two mason jars; let cool. Cover with lids and chill at least 4 days (pickles will develop more flavor over time).

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