Gluten Free Asian Style Quick Pickles

Easy, Quick, Asian Pickles

Gluten Free Asian Style Quick Pickles

I know some people are crazy about pickles.  So much so they will drink the juice right out of the jar.  That is a serious love.  I have a serious like for pickles, but I don't eat them often and here's why.  The jars in the store are useless from a "good for your body" standpoint.

Let's talk about why not to buy store bought pickles and how fermented foods are good for us.   The jars you see at the grocery store have been cooked.  Cooking is death to the good bacteria that were there to help you.  They offer salt and not much else.  By making your own and not cooking them, it helps keep your good bacteria up and running in the jar and as a result, in your gut.  So, I set out to make my own pickles.  One giant, long recipe with way too many steps later and I thought there had to be a better way.  That's when I found quick pickles.  Instant gratification.  One of the more important things to me is the ability to use organic, raw, unfiltered apple cider vinegar.  I can't say enough about how good it is for you.  Plus, I had fun adding and trying spices.  I found the combination I like, hopefully you will too. 


6 Small pickling cucumbers or one large seedless
1/3 cup organic, raw, unfiltered apple cider vinegar
1/3 cup rice wine vinegar
2 Tbsp Tamari
2 bay leaves
1/2 cup turbinado sugar or if you prefer maple syrup
1/4 cup chopped fresh organic dill
1/4 tsp deli style mustard
1 clove garlic smashed
1/2 tsp sesame seeds (optional)
1/2 tsp crushed pepper flakes (optional)


In a small sauce pan add all the ingredients and turn on to a low heat.  This is when you'll want to use a thermometer if you have one to make sure the liquid doesn't get hotter than 115º.  You are heating it to melt the sugar and blend the ingredients.  Anything over 115º will kill all the good things you want to keep alive in your pickle juice. Stir occassionally until the sugar has dissolved.  This may take a while since it's a low heat.
While that's coming together chop your pickles and find a well cleaned jar that they barely fit in.  Don't worry, they'll shrink.  
Place them in the jar and add a little extra dill if you'd like.  Pour the warm liquid over the cucumbers, put the lid on the jar and give them a gentle shake.
Don't worry if the liquid doesn't completely cover the pickles.  It will eventually as the pickling juice works it's magic.  Just place it in the fridge and wait.  When you think about it, give the jar a quick, gentle shake.  Your pickles will be ready to enjoy in just a few short hours.
The longer they stay the more flavor they will absorb.

Added Bonus

Don't drain the juice when you're out of pickles.  Whisk a little with some cold pressed extra virgin olive oil and you've got an instant salad dressing.  You can also add more cucumbers to the left over liquid as well.  You can use it until you feel it's too diluted and then make another batch of the liquid.

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