Cucumbers are high in an antioxidant called beta-carotene, which your body turns into vitamin A. Carotene is a powerful compound that’s been shown to help lower your chances of dying of heart disease, stroke, cancer, respiratory diseases, and other conditions. And pickled cucumbers are full of good bacteria known as probiotics, which are important for gut-health.
These make a great side to add to your lunch or dinner, or on an antipasto platter, or just to munch on throughout the day. Delish!
- Category: Sides
- 8 lebanese cucumbers
- 2 cups water
- 2 cups apple cider vinegar
- 1/4 cup raw sugar
- 2 tablespoons pink Himalayan salt
- 1 teaspoon black peppercorns
- 1/2 red chilli
- 1 garlic clove
- 1/2 cup chopped fresh dill
- In a sterilised jar, place half of the chopped dill, half of the sliced garlic, and half of the chopped chilli.
- Cut your cucumbers in quarters lengthways and place them upright into the 2 jars.
- Add the remaining garlic, chilli and dill to the jar.
- In a pot, add the water, apple cider vinegar, sugar, and salt and bring to a gentle simmer, approx 5 minutes, ensuring that all the sugar and salt is dissolved.
- Pour the pickling liquid into the jar with the cucumbers until they cover completely. Secure tightly with a lid and allow the jars to cool down before storing them in the fridge.
- The pickled dill cucumbers will be ready to eat in 2 days, that when they will have fermented. You can keep them for up to 2 weeks in the refrigerator.