Ironically right around the time I stopped blogging in 2015, my appetite started to come back. Before that the morning sickness had been so awful that I didn’t want to talk about food, much less eat it. I was putting together some fun new recipes and one of them happened to be for these amazing garlic pickles. I have always been a fan of strange food combinations, so I laughed to myself one day thinking about the ‘oh so cliche’ pickles and ice cream theory. Apparently this dish is supposed to squelch all cravings and make a woman delightfully happy while she is baking a bun in that oven. Well there was no better time to find out because I was pretty darn pregnant and growing larger by the day. If it was going to be good, now was the prime time to check it out.
Now I knew the pickles were going to be out of this world awesome. They never dissapoint. Imagine my surprise when I discovered that placing them on vanilla ice cream actually made them better! Something about the sweet vanilla cream paired with a salt brined cucumber just worked. To this day I think about having the combination when we have homemade pickles in the house, but they usually don’t last long enough for me to get to the store for some ice cream. I think I may need to hide a few pickles on the next batch ;)
I LOVE having these pickles around because in addition to vanilla ice cream, they go great with sandwiches, salads, and are the PERFECT easy to make party appetizer. Get ready to hear “Oooohs”, “Ahhhhs” and “Who made these?” They. are. that. good. How often can you take a veggie into a party and let it take center stage? Another great reason to have them around is cucumbers are a great source of vitamin K as well as containing antioxidant and anti-inflammatory properties. They are readily available in the US, typically grown in Florida and California from March to November and then imported from Mexico for the winter months.
The BEST Garlic Pickles
Ingredients
- 10 pickling cucumbers thoroughly washed
- 1.5 tbsp sugar
- 2 tbsp pink or sea salt
- 2 tbsp avocado oil
- 3 tbsp vinegar I used white distilled
- 1.5 tbsp minced garlic
- 1 tsp fresh black pepper
Instructions
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Make the pickles a day ahead. Make sure you wash them thoroughly as the crevices tend to hold dirt.
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Cut each cucumber in half long ways, then cut that half in half again. You should have 4 long spears from one cucumber.
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Add sugar, salt, oil, vinegar, garlic, and pepper in a large jar that has a seal to prevent leaking. Stir a few times to help dissolve the sugar and salt.
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Place cucumers in jar, seal and shake well. Occassionally throughout the day, take the jar out and shake it up. Eventually, the cucumbers will release water and the juice will grow in the jar.
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Eat and enjoy! Lasts for up to 1 week refrigerated, although they don't usually stay around that long!
LOVE PINTEREST? ME TOO! LET’S BE FRIENDS SO YOU CAN SEE MY YUMMY RECIPES :)
WANT TO MAKE THIS LATER? PIN A PICTURE BELOW TO SAVE TO YOUR YUMMY TREATS, SNACKS OR PARTY FOOD BOARD ;)
Source: World Healthiest Foods: Cucumbers
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