MAKES 10 TO 15 SERVINGS
PREP: 15 MINUTES / COOK: 5 MINUTES, PLUS 10 MINUTES TO COOL / TOTAL: 3 TO 5 DAYS
When I work with people who are trying to lose weight, a common complaint is not feeling satisfied after a meal and craving larger quantities of food. One trick is to include foods that satisfy all the taste buds. Pickles have a crisp, sour, delish taste and almost no calories. Here is an easy recipe to make that’s better than any jarred pickle. Get fresh pickling cucumbers from the farmers’ market or your own garden, if possible. As these crunchy pickles do not contain protein, wait to try them until you advance to the general foods stage of your diet when you are adequately meeting protein needs.
6½ cups water
2 cups distilled white vinegar
¼ cup canning salt
4 fresh dill sprigs
3 garlic cloves
10 to 15 pickling cucumbers
1 In a large pot over high heat, bring the water, vinegar, and salt to a boil. When it reaches a rapid boil, turn off the stove and let the liquid sit to cool for 10 minutes.
2 Meanwhile, add the dill sprigs, garlic cloves, and pickling cucumbers to a gallon-size glass jar with an airtight lid.
3 Pour the brine mixture over the cucumbers; they should be completely covered by the liquid. Tightly seal the jar with its lid.
4 Let the pickles stand on the counter for 3 to 5 days. At this point the pickles are ready to eat or be refrigerated. They will keep for 2 months in the refrigerator.
Did you know? Yogurt isn’t the only food with gut-healthy probiotics. Fresh sauerkraut and—you guessed it—pickles are both fermented foods, so they contain healthy bacteria that keep your gastrointestinal tract regular.
Per Serving (1 pickle): Calories: 9 Total fat: 0g Sodium: 961mg Total carbs: 2g Sugar: 0g Fiber: 0g Protein: 0g
Post-Op Servings
1 pickle