The pickles are considered one of the oldest preparations. In fact, it seems that already in Mesopotamia and Egypt they made cucumbers pickles, although it was during the Roman Empire that they became appreciated.
Today there are thousands of ways to prepare pickles. These can vary not only from one country to another but also from one family to another. Personally, I prefer to follow the old recipe that my grandmother used to make. Here it is, I hope you like it 🙂
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Vinegar Pickles
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Ingredients
- 8 baby cucumbers or 2 medium cucumbers
- 2 cups of apple cider vinegar
- 2 tablespoons of mustard grains
- 1/2 tablespoon of black peppercorns
- 1 peeled garlic clove
- 2 or 3 bay leaves
- 1 cup of coarse salt
Instructions
- Wash cucumbers thoroughly, dry them and put them in a bowl covered with salt
- Let stand 12 hours
- Meanwhile, sterilize the glass jar: place a clean cloth in the bottom of a large pot and another cloth around the jar. Fill the pot with cold water with the jar washed inside. Let boil half an hour
- Remove the jar and let it drain and cool on another clean cloth
- Meanwhile, drain and dry the cucumbers
- If you have chosen two medium cucumbers instead of the babies, cut cucumbers into slices
- Put the cucumbers in the glass jar and add all the spices
- In a pot, put the vinegar to heat, when it arrives and boil, pour it into the jar until filling it to the limit
- Close the jar, put it upside down and wrap it in a clean cloth
- Check that a vacuum is created as the jar cools
- The pickles will be ready in a couple of months
You can use this recipe in Fast Metabolism Duet, FMD Phase1, Phase2, and Phase3. This recipe only contains vegetables so you can eat it when you prefer.