This is a recipe “re-do” of a long time favorite that’s now a smart weapon in my war against weight…and it’s not only skinny-fied, it’s simplified: Cucumber and Pepper Pickles with Whole Spices.
The original recipe that I made for years had all the ingredients here, but also called for a cup of white sugar..and after making it both ways, I promise, that extra sugar is not missed!
And, since this version isn’t meant for shelving, but for storing and curing in the fridge, the step of cooking on the stove, sterilizing jars and sealing is avoided entirely…saving time, effort and clean-up!
But, I have to warn you, plan ahead! Though the pickles take just 15 minutes to make, you need to wait at least a day or two before you eat them..they just get better and better.
As a stand alone snack, on a veggie, turkey or bison burger, on top of fish, on a skinny crostini, or on a grilled shrimp or chicken taco, these little jewels are a great way to add flavor and texture to loads of dishes without adding any extra calories!