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ANTI-INFLAMMATORY BREAD & BUTTER PICKLES
INGREDIENTS NEEDED:
Cucumbers (enough to fill 4 pint jars)
Celery Seed (1/2 teaspoon per jar)
Mustard Seed (1/2 teaspoon per jar)
Salt (1/2 teaspoon per jar)
For the brine:
2 cups of water
1 1 /2 cups of Apple Cider Vinegar
1 ¼ cups of Gentle Sweet or Erythritol/Stevia blend
1/2 teaspoon turmeric ** the anti-inflammatory STAR**
DIRECTIONS:
1.Slice cucumbers and PACK your pint jar FULL with slice cucumbers.
2. Put ½ teaspoon of each of the following into each jar: celery seed, mustard seed and salt.
3. Meanwhile, have your brine ingredients simmering on the stovetop until the Gentle Sweet has dissolved. Pour evenly into each jar.
4. Make sure that each jar is filled to just under the rim, add a little water, if needed.
5. Heat your canning lids in hot water on the stove.
5. Meanwhile, wipe each jar rim clean with a wet dish cloth.
6. Place each hot lid on top of your jars.
7. Rotate each jar lid onto the jar.
8. Fill your canning kettle with water and bring to a boil. You want the water to fill just BELOW the jar rim’s when they are in.
9. Boil the jars for 5 minutes.
10. Pull out and let cool completely!
PICKLES ARE BEST ENJOYED UPON SITTING ON THE SHELF FOR 1-3 months!
Enjoy!
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