Crunchy Sweet Pickles
- Posted on September 2, 2014
- in Dairy Free Recipes (+Gluten|Grain|Soy-Free), Egg Free Recipes, Nut Free Recipes, Paleo Recipes, Sugar Free Recipes, Vegan Recipes
- by GGF Gourmet
Not only are these easy to make, but the recipe fits all of my strict criteria (simple to make, uses available ingredients, no gluten, grain, soy, or dairy, and they are DELICIOUS!)
Finding things to crunch on when you’re gluten free and Paleo can be a little challenging at times. Sure, I crunch on celery, cucumbers, and carrots, but finding something new to crunch on is always a bonus! With managing three gardens this year, I had plenty of room to plant cucumbers, so…I’ve got cucumbers! When I say I’ve got cucumbers, I mean a LOT of CUCUMBERS! Intrigued with the chubby pickling cucumbers that appeared, I wondered if I could make pickles in Paleo fashion. (I generally avoid commercial pickles due to ingredients like natural flavors, artificial colors, and vinegar [since it’s rarely clear which vinegar they use – I recommend only apple cider vinegar]). Boy, was I surprised! Not only were they easy to make, but the recipe fit all of my strict criteria (simple to make, uses available ingredients, no gluten, grain, soy, or dairy, and they are DELICIOUS!) BONUS: They are CRUNCHY!!!! Would you believe you can enjoy these in just TWO hours? AND, you don’t even have to have stubby cute cucs. Any size and type will do just fine! Here’s the gluten free and Paleo recipe, adapted from McCormick’s Summertime Sweet Pickles!
2 cups thinly sliced cucumbers
1/2 cup thinly sliced sweet onion
1 cup apple cider vinegar (I recommend Bragg’s)
1/2 cup raw, local honey
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon sea salt
- Combine cucumber slices or wedges and onions in a large mixing bowl; set aside.
- Stir together vinegar, honey, spices and salt in a saucepan over medium-high heat.
- Bring the mixture to a boil, stirring to dissolve the honey and salt .
- Reduce heat and simmer for about five minutes.
- Pour the hot liquid over the cucumber/onion mix; cool slightly and cover.
- Refrigerate for at least two hours prior to serving.
TIP: For longer preservation, store in airtight containers in the refrigerator, or use water bath canning procedures to keep bunches in stock on your pantry shelf.
I hope you enjoy this crunchy treat as much as I do! Great on hamburgers, too.
~Jen of The Gluten & Grain Free Gourmet