|You can pickle any hearty vegetable!|
I have always loved pickles, and was sorry to have to give them up due to the white vinegar and high-fructose corn syrup in grocery-store pickles. Fear not… they are super easy to make! Today, it’s dill pickles. The recipe is inspired by this one in Real Simple magazine.
The renovation: I used Bragg’s apple cider vinegar to make it fit with raw food rules, swapped in agave syrup for the sugar, used fresh dill, and added a fresh hot pepper from my garden. Most of these veggies came from my local farmer’s market.
vegan, gluten-free, reduced-sugar, low-sodium, raw diets