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Making your own pickles can be an intimidating proposal, but there are always shortcuts you can take, and they do not always result in an inferior product. If you have lots of beans, zucchinis, cauliflower, onions, peppers, OR cucumbers in your garden, this is an easy way to preserve some for later enjoyment. You can substitute any vegetable for the ones specified, but of course the nutritional analysis will vary depending on the substitutions made, and it does work better with some varieties of vegetables if you blanch them first. Blanching is simply the process of immersing the vegetable for about 60 seconds (longer for larger or denser vegetables) in rapidly boiling water and then taking them out and plunging them immediately into iced water to halt the cooking process. Blanching is recommended when pickling fresh beans, broccoli, carrots, asparagus, cauliflower, etc. It is not necessary to blanch when pickling cucumbers, zucchini, onions, or peppers. When I list options, the nutritional analysis shown has been based on the first option listed. I did this same thing throughout my cookbook. I have been told that I use the word "or" in my recipes much more often than other cookbook authors. I did that on purpose, because I think absolutely any recipe is open to interpretation, and I like to encourage that kind of creativity in the kitchen. Okay, you have the knowledge now, so "go forth, and pickle!"

Lazy Five-Day Pickled Cukes And Zukes

3 average cucumbers (24 oz. or 675 gm) 3 average zucchinis (15 oz. or 420 gm) 24 pearl onions (or 2 bunches green onions) 4 cups white vinegar (1 liter) 4 cups Splenda Granular (1 liter) 1 tsp. ground turmeric (5 ml) 1-1/2 tsp. celery seeds (7.5 ml) 1-1/2 tsp. mustard seeds (7.5 ml) 1 Tb. dried onion flakes (15 ml) 1 Tb. whole black peppercorns (15 ml) 1/2 cup Kosher or pickling salt (120 ml) Wash and slice cucumbers and zucchinis into evenly sized pieces. Peel pearl onions by blanching in boiling water for 3 minutes, then cutting off ends and removing skins. If using green onions, slice into 1-inch pieces. Layer vegetables into a clean glass gallon size jar. Mix vinegar, SplendaT, and spices together; pour over vegetables. Place in refrigerator and stir or shake at least once a day for five straight days before eating. Best after sitting for a whole month. The vegetables will shrink as they cure, and there will be more than enough liquid. When the vegetables are all gone, you can reuse the brine solution to make another batch. You can substitute all sorts of vegetables in this recipe. Substitute fresh dill for the turmeric and mustard seeds if you prefer a dill flavor. Add hot peppers such as jalapenos and habaneras, or pickle cauliflower florets, asparagus spears, hard boiled eggs, beet and turnip slices. NUTRITIONAL INFO: 72 servings, each: 11 cal, 2 g carb - assuming you consumed the liquid too, which is highly unlikely, and which contains the bulk of the carbs.

If you like these recipes, youll LOVE my cookbook, Cooking TLC! Order your autographed copy direct from www.trulylowcarb.com for FREE DELIVERY, and prompt order processing!

                                                                            

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