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How To Make Simple Dill Pickles With Apple Cider Vinegar

The first thing I'd do after unwrapping a McDonald's cheeseburger would be too pull those two pickles out. Even as I grew out of dirty McDonald's I still never understood the pickle passion. Why would people choose, let alone enjoy, eating something so sour? As I evolved I finally started to understand why. Crunchy, sour, salty. They have personality and you can differentiate between the good and the bad. The supermarket from the homemade.

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Not too mention that they can be tremendously nutritious. The acidic tasting vinegar is actually anti-acidic. You'll improve your pH balance and fight off disease. Apple cider vinegar, which we use in this recipe, is especially powerful. It can help with:

an upset stomach

a sore throat

acne

cramps

bad breath

blood sugar levels and diabetes

a stuffy nose

whitening teeth

The list is almost endless. Pickles and salad dressings are the best way to get more apple cider vinegar into your diet.

What Are the Other Benefits?

Well it depends what you're adding to the mix. For this recipe, we're just using fruit, herbs and seeds. Hydrating cucumbers, antioxidant rich dill, hair growing mustard seeds and digestion helping fennel seeds.

You can use almost any vegetable you think of to replace the cucumber. So if you want more radishes in your diet, use them. Cauliflower? Sure, swap it in. Or do a medley of both.

Homemade Dill Pickles w/ Mustard & Fennel Seeds

Takes 15 minutes

Makes 3 500ml jars

Ingredients

Small cucumbers - 6

Apple cider vinegar - 1 1/2 cups

Maple syrup - 1/3 cup

Fennel seeds - 3 teaspoons

Mustard seeds - 3 teaspoons

Dill - 1 bunch

Sea salt - 1 tablespoon

Water - 1 1/2 cups

Method

Add the sea salt, water, apple cider & maple syrup to a pot and boil on the stove

Chop the cucumbers into batons or dice into discs

In three separate jars, split up the dill, mustard seeds, fennel seeds and cucumber ingredients into equal portions

Add the boiled apple cider potion to each jar, fully submerging all the ingredients

Seal the lid and place in the fridge

Pickles are ready in about 24 hours and can be stored unopened for three months

Once you open the container, you have seven days to enjoy

Alternative Recipes

As I mentioned, there's so many variations here. One of my favourites is to add one big red chilli and two cloves of garlic instead of the dill.

If you're looking for other ideas then just jump on Pinterest. Or go to your gourmet grocer and see what wanky ones they have for sale. There's a couple Brooklyn and Michigan branded companies that I see everywhere.

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