Hey babe! I absolutely love pickles, and I even loved them before I knew about all of their health benefits! I snack on pickles all the time and they are one of my favorites.
In today’s blog post, I’m going to share a little bit about pickles and my favorite recipe I use to make my own.
Pickles are fermented which makes them a great probiotic! They also have tons of vitamins and nutrients us WLS babes need like; Vitamin A, Vitamin K, Potassium, Sodium, and folate. Please note that some store-bought brands have more sodium than others. Make sure to read labels or make your own so you know exactly what you’re getting.
Pickles can be a part of a delicious post-bariatric snacks and meals! I always recommend adding them to your plates for an extra crunch; and they count as veggies, which is a plus!
Let’s dive into how to make the pickles!
Making pickles at home is different than canning for long-term use. Please keep in mind that you will not be canning these, therefore they are to be eaten within 7-10 days of making them for your safety!
What you’ll need:
- A large jar (These are the Jars I use)
- Cucumbers
- Garlic
- Dill
- Sugar
- Salt
- Water
Pickle Recipe:
Ingredients:
- 2 quarts of water
- 1/3 cup of salt
- 1/2 cup of sugar (may use sugar substitute if preferred)
- 1 1/2 cup white vinegar
- 3-5 pickling cucumbers (depending on how much you want to make)
- 4 garlic cloves (although I think I used a shit ton more bc that’s who I am I measure with my heart lol)
- 5-6 sprigs of fresh dill
Directions:
- Heat water, salt, sugar and vinegar to a boil and then let cool completely
- While liquid is cooling, wash and dry cucumbers then slice cucumbers (either length-wise or in small thin round disks – completely up to your preference)
- Thinly slice the garlic cloves
- Pack the cucumbers, garlic, and fresh dill into jars, layering all 3 from top to bottom.
- Can also add a slice or two of hot pepper for flavor or for a spicy pickle if desired
- Pour cooled liquid over the top of the jars, filling to the top
- Close jars and store in refrigerator for at least 24 hours before eating. Will keep in the refrigerator for 7-10 days
That’s a Wrap
I know snacking can be difficult and overwhelming after WLS. These pickles are my number one snack that I am constantly grabbing, especially in the warmer weather.
If you don’t know how to create snacks that work for you and your goals check out my new course “Tackling Snacking: Bariatric Mini Course” where I teach bariatric patients how to create balanced snacks to keep you from going back to old habits. Click here for the course
