ACV PICKLES
07/16/15 — Farm
By Megan Winfrey
Last week, I decided to make pickles out of the bounty of cucumbers I'd received. I wasn't planning to blog about it, because my pickle recipe isn't anything to write home about. But upon discovering that I didn't have salt (and I wasn't about to wake the baby for a grocery run), I had to improvise. And that, I thought, was worth a blog post.
ACV Pickles
Canning Jars
Pickling cucumbers (the short, fat ones)
Apple Cider Vinegar with the Mother
Additions such as:
Garlic
Sliced Peppers
Peppercorns
Dill
Red Pepper Flakes
This one is super easy, folks.
Cut the ends off the cucumbers and slice into rounds or spears.
Pack your jars with the cucumbers and any of my suggested additions.
Fill the jars to the brim with ACV.
Put the lids on tight and refrigerate for 3 days.
I thought these turned out FANTASTIC! A little intense for some, sure - but I'm a die hard fan of pickles and ACV, so it worked for me. ACV has endless health benefits and these pickles are a great way to get your daily dose without drinking it straight. I'll be using mine with pulled pork sandwiches and tuna salad!