Quick Refrigerator Pickles

This recipe fits into the Autoimmune Paleo (AIP) Protocol under the elimination phase

Equipment:

• Knife or Mandolin

• Cutting board

• Pickle packer

• Measuring cups & spoons

• Mason jar

Ingredients:

Cucumbers

1 cup Vinegar, see notes

1 cup Water

2 TBSP Sugar

1 TBSP Pickling salt

Grape or Oak Leaf, optional

Instructions:

1. If you are using them, add 1 grape leaf to the bottom of your jar. Doing so will help ensure crispness

2. Thinly slice your cucumbers

3. Place them in a mason jar, packing them well with your pickle packer or a wooden spoon

4. In a measuring cup mix your brine. You may need more or less depending on how much cucumber you have

5. Pour your brine over your cucumbers making sure they are fully submerged. Depending on how large of a jar you’re making consider adding an additional leaf to the top

6. Seal the jar tightly

7. Allow the pickles to sit in the fridge for a few hours, ideally overnight to help develop the flavor

Notes:

• Using fruit scrap vinegar is a really tasty option

• If you are on AIP make sure you are using a compliant vinegar such as ACV

• Depending on what your diet protocol allows consider adding in some dill or mustard seeds for additional flavor

Image of a mason jar of quick pickles on the counter top in front of a wooden cutting board