Lunch: Low Sodium Sugar Free Pickles

These pickles will keep in the refrigerator for up to two months as long as they stay covered. Try this homemade pickle recipe instead of the sodium-packed pickles from the grocery store.

Ingredients

1 ½ cups white vinegar
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 tablespoons dry dill or 2 tablespoons fresh dill
2 tablespoons Stevia
½ teaspoon salt
¼ teaspoon crushed red pepper flakes (optional)
2 cucumbers, sliced to ¼ inch rounds (about 60 slices)
½ onion, thinly sliced
2 garlic cloves, thinly sliced

Instructions

Combine vinegar, peppercorns, coriander seeds, dill, Stevia, salt, and pepper flakes (optional) in a medium saucepan over high heat. Bring to a boil. Then turn off the heat and set aside.
Combine the cucumbers, onions, and garlic, and tightly pack into a quart-sized glass jar with a lid or a Tupperware container with a lid. Pour the hot liquid over the cucumbers and onions, and ensure all vegetables are completely submerged.
Close the lid tightly and refrigerate for at least 1 day before serving.
MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this dish can be gluten-free.

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