Deb’s Healthy Recipe Zesty Bread and Butter Pickles

Avoid High Fructose Corn Syrup

This is one of my all time favorite recipes. I have to say it is in the top ten of all the recipes I create on a regular basis. I love pickles. When I was little and my family went out to eat in restaurants I was given a bowl of pickles to keep me quiet. I dipped them in granulated sugar. All of the pickles in the grocery store have high fructose corn syrup in them. I do not eat high fructose corn syrup, so the only time I get one of my favorite foods is when I make them myself. This is a simple pickle recipe that is easy and yummy and good for you too. It doesn’t need to be canned if you are going to eat them within 2 months or so.

2 pounds baby cucumbers
½ medium onion
Any other vegetables you want to throw in (recently I made them with added carrot slices)

1. Wash and slice vegetables ¼ inch or less. Place in bowl and toss to combine.
2. Set aside.

2 ¾ cup cider vinegar
2 ¾ cup white sugar
1 cinnamon stick
¼ tsp. sea salt

Assorted pickling spices of your choice to equal about a tablespoon total. (I do not measure it)
Black peppercorns
Fennel
Celery seed
Caraway
Mustard seeds

3. In a sauce pan combine all ingredients except vegetables and heat to a boil stirring to dissolve sugar. When still boiling hard, pour brine over raw vegetables. Press and stir.
4. Put a plate on the top of your new pickles and press so that all of the pickles are under the brine.
5. Allow to sit at room temperature for several hours.
6. Remove cinnamon stick before putting in containers
7. Package into plastic containers and store in the refrigerator.

Be creative

Note: The spices are just samples of what I may use. Sometimes I stir fresh herbs into the vegetables before adding the brine. Last week when I made my pickles I used red wine vinegar. Every change will create a new flavor. Deb’s Original Zesty Pickles will store for a couple of months under refrigeration without canning.

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