Blood Sugar Control: Fermented Cucumber Pickles
Nutrition per Serving
15
Calories
0.7g
Protein
3.7g
Carbs
0.2g
Fat
Grocery list: fresh cucumbers, sea salt, garlic, dill seeds, black peppercorns. Low GI: cucumbers (15), garlic (15).
Ingredients
4-5 fresh cucumbers (1-1.5 lbs or 450-680g), 4 cups water (950 ml), 2 tablespoons sea salt (30g), 2 cloves garlic, 1 teaspoon dill seeds (5g), 1/2 teaspoon black peppercorns (2.5g)
Instructions
1. Dissolve sea salt in water to create a brine solution. 2. Slice the cucumbers into quarters, lengthwise. 3. In a clean jar, layer the cucumbers, garlic, dill seeds, and peppercorns. 4. Pour the brine into the jar, ensuring the cucumbers are completely covered. 5. Seal the jar tightly and leave it at room temperature for 3-7 days. 6. Once fermented, store in the refrigerator.
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