Encurtidos rápidos bajos en FODMAP

Ingredientes

• 1 tablespoon dried chives
• 1 teaspoon kosher salt
• 1 teaspoon black peppercorns
• 1 teaspoon yellow mustard seeds (optional*)
• 1/4 teaspoon red pepper flakes (optional*)
• 1/2 cup + 1 tablespoon distilled white vinegar (minimum 5% acidity)
• 1/2 cup + 1 tablespoon water
• 4 sprigs fresh dill
• 1/2 pound mini cucumbers (or your desired low FODMAP vegetable)

Preparación

1. 1

   A minimum of 40 minutes but ideally 24 hours prior to eating: add spices - dried chives, salt, peppercorns, mustard seeds, and red pepper flakes - to a pint-sized jar. Pour in vinegar and water, secure lid, and shake vigorously until salt is mostly dissolved.

2. 2

   Remove lid. Lay dill sprigs vertically along the sides of the jar (see post above for photo).

3. 3

   Wash cucumbers well and slice into your desired shape. Add to the jar, pushing them down with a spoon if needed until they are fully covered in liquid.

4. 4

   Secure lid and refrigerate for a minimum of 30 minutes but ideally 24 hours before using. Store in an airtight container in the refrigerator for 2-4 weeks, discarding promptly when becoming soft.

5. 5

   Serve as a snack or as a topping for hot dogs, sliders, pulled pork sandwiches, and burgers, like my Juicy Low FODMAP Turkey Burgers or Low FODMAP Burger Bowls.

6. 6

   Store these Low FODMAP Pickles in an airtight container in the refrigerator for 2-4 weeks, discarding them promptly when they become soft or smelly.