Why your pickles aren't as healthy as they could be! And no, the reason I'm talking about isn't salt

Its so easy to make homemade pickles good for you by fermenting them. This recipe for homemade pickles is similar in taste to Clausen pickles. Im often asked, Are pickles good for you? This version is because it uses organic apple cider vinegar, which contains beneficial probiotic bacteria. These bacteria are what ferment the pickles and are great for not only your gut health but your overall health. Are pickles keto? YES! They're low in carbs. Are pickles vegan? YES! While there is a lot to like about pickles, just dont overdo it too much as of course there is a lot of salt.

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Timestamps (click on link in time list to jump right to that point):
0:00:00 - start
0:00:13 - introduction
0:00:26 - ingredients required
0:01:27 - steps to prepare brine
0:02:56 - how to properly fill the jars for optimal fermentation
0:04:11 - final result and taste comparison: fermented with tea bags vs without tea bags

Ingredients
fresh cucumbers, pickling size preferred
1 quart cold filtered water (this is correct, amount mentioned verbally and on screen in video is wrong, whoops!)
1/4 cup ORGANIC apple cider vinegar (with the mother)
1/6 cup canning/pickling salt or coarse Kosher salt
1/2 teaspoon coriander seed
1/4 teaspoon mustard seed
1/2 teaspoon red pepper flakes
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/4 teaspoon dried garlic
Fine mesh colander
4- cup measuring cup
2 teabags, string and tag cut off (regular tea, green tea or black tea, NOT herbal teas)
2 quart sized wide mouth mason jars
Instructions
1. Wash your hands thoroughly with soap and water!
2. To make the brine, combine water and vinegar in a large pitcher. Add salt, coriander seed, mustard seed, red pepper flakes and black peppercorns. Stir until salt is dissolved. Set aside.
3. Wash cucumbers in water and trim 1/8-inch off of the blossom end of each one. Slice each cucumber in half lengthwise and make length about 3 long so they will fit in a standard quart size wide mouth mason jar
4. Divide the dill seed and dried garlic evenly between two clean quart sized jars. Snip the strings and tags off the teabags, and place one at the bottom of each jar. Fill jars with cucumber halves, fitting as many in as you can, they may be snug!
5. Stir brine again to mix ingredients. Place a fine mesh colander over a large bowl or measuring cup. Pour brine through the colander, catching the brine solids in the colander. DO NOT discard!
6. NOTE: You will not be able to fit all the water in this measuring cup or in the two jars. The goal here is to save the brine solids and use them, you will be discarding the left over vinegar and water mixture when finished.
7. Once all the solids have been removed from the brine, distribute them evenly among the jars. Using the brine liquid in the measuring cup, pour into the jars until all the cucumbers are covered.
8. Your brine level should cover your cucumbers and reach the bottom of the jar neck where the twisting begins. The cucumbers will also release some liquid as they brine, so don't overfill the jar. Discard any remaining brine liquid.
9. Cover lightly with a lid perched on top but do not close and seal. Leave on the counter (out of direct sunlight) for 2-4 days, or until the cucumbers taste like pickles throughout.
10. Secure lids on jars and refrigerate for up to six months.

#pickles, #fermentedfood, #cucumber, #veganrecipe

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