In any good detox, you need some “snacks”. Now, you can just buy any old jar of pickles and I probably would have done that for this detox myself if I hadn’t randomly found “pickling cucumbers” at a roadside stand in Murphy, NC when I was exploring with my dog. Plus, typical pickling brine includes sugar and on a detox you want to avoid any added sugars!
Remember, a detox is all about cleansing your body, it is NOT about eating plain bland foods! Put your spice cabinet to work! I didn’t have any dill and I wasn’t interested in buying any just to make pickles with my newly obtained cucumbers. So with a shrug to no one in particular, I reached for the rosemary. Unique and interesting.
Now keep in mind, we aren’t canning the pickles in this recipe, you will need to eat these within a week of making them, which is why I thought it was perfect that the cucumbers were small and I just so happened to have an old jam jar that was the perfect size.
- Pickling cucumbers
- 1 clove garlic
- 1 Tbs dried rosemary
- 1/2 Tbs Salt (you can add more but I like to go light)
- White wine vinegar (or distilled or cider will work too)
- Cut the cucumbers in whatever shape you like, I went with spears. Cram them into your jar, (don’t be gently, really cram them in), and fill to the top.
- Mince the garlic and add to the jar along with the rosemary and salt.
- Fill the jar with the vinegar so every pickle is covered. Tighten the lid and give it a good shake. Store in the fridge for at least 24 hours for maximum flavor before snaking on your pickles.
Tip – you can add fresh cucumbers to the same jar as you make space!
Read more about the benefits of pickles: http://food.ndtv.com/health/7-incredible-health-benefits-of-pickle-juice-drink-up-1440155