The Dill Pickles with Hungarian Peppers turned out quite well. They were mildly spicy. The only issue is that they were slightly salty. I will probably cut down on the salt the next time I make them. My father had no problem with them and finished off the entire jar.
After eating all the dill pickles, he then asked me to make him sweet pickles. The sweet pickles were actually easier to make than the dill pickles and only need a week in the fridge before they are ready. Not only are these pickles tasty, they are also clean eating.
My grandparents’ garden is overflowing with cucumbers right now so these are fresh from the garden. The mustard seed is also from my grandmother’s cupboard. She did not grow it, but I did not have any so I had to borrow some from her. Honey sweetens these pickles where sugar normally would. The onions give the pickles a nice kick and c’mon, who doesn’t like onions?
Clean Eating Sweet Pickles
- 2-3 cucumbers, sliced
- 2 cups vinegar
- 1 cup honey
- ½ Tbsp mustard seed
- 1 tsp turmeric
- ½ Tbsp salt
- In a small pan, bring the vinegar, honey, and spices to a boil. Stir until the honey is dissolved.
- Place the cucumbers in a jar and pour the vinegar mixture on top. Seal the jar.
- Allow to cool on the counter and then refrigerate. The pickles will be ready to eat in one week!