Homemade Pickles {sugar free, low FODMAP}

I'm a big fan of having healthy snacks on hand for when you have the afternoon munchies. Me, I like crunch, I like salt, and I like vinegar. Unfortunately smashing a bag Salt & Vinegar chips fall under the 'sometimes' foods nowadays, however I now have a healthy substitute; pickles!

Now if you're not a fan of pickles I'm not here to convince you. But if you are, I really encourage you to give making these a go yourself. They're dead easy and so good for you. Often store bought pickles are full of sugar (why is everything full of sugar??) not to mention preservatives and things that downright don't need to be there.

And sidenote - for all you IBS thrivers out there you should get yourself into fermented foods in a big way. They're great for your gut health in heaps of ways, especially as they encourage the growth of healthy flora in your intestine, something we can all benefit from.

3 small-medium Lebanese cucumbers
2 cups water (boiling)
1 cup white vinegar
1/4 cup salt

You can use any ol recycled jar you have, just make sure you sterilise it first. You can do this simply by pouring boiling water through the jar and lid, and drying with paper towel.

Cut cucumbers into quarters, or to a size that will fit into your jar and still be completely covered by liquid.

Combine all the liquid ingredients in a bowl and stir until salt is completely dissolved.

Place cucumbers in jar and pour hot liquid over until they are all fully submerged. Leave on counter to cool to room temp.

After 12 hours these can be transferred to fridge to crisp up. They can be eaten the next day for quick process pickles, or be left to ferment for a couple of months.

If left to ferment remember to remove the lid every couple of days to let any gas escape. Expect the liquid to go cloudy during this process, which is completely fine.

Feel free to add herbs, be it dill or parsley, to the jar, which can help to add extra flavour and pack the pickles down into the jar.

Enjoy!
K x