Paleo Sweet Gherkins, A Pickle Recipe for BBQ © 2013 . All rights reserved.

Paleo Sweet Gherkins, A Pickle Recipe for BBQ

These Paleo Sweet Gherkins are made with cucumbers and spiced with garlic, coconut vinegar, sea salt, celery seed, allspice, black peppercorns, fennel seed, turmeric, and sweetened with raw honey. The recipe is specifically tailored to pair with meats. Have you ever had a great BBQ that had sweet pickles on it that were a little tangy, a little sweet, a little dill-ish tasting and wonder how they do it? Well, now you too can be a wiz at the good stuff. This recipe was made specifically for BBQ and grilled meats. So if you eat them plain and don’t like them, make a batch of our Paleo Sweet Chipotle BBQ or Paleo Sweet & Spicy BBQ Paleo Pulled Pork or Paleo Ribs, add some of these pickles to it, and I promise, you’ll change your mind! But what if it doesn’t, you ask? Then I greatly apologize and will remind you that these are so easy to make, you only had to waste 10 minutes of your life. Hope you enjoy!

So this week, I had ANOTHER root canal. I am getting so sick of going to the dentist. Really, all of my issues with this have stemmed from the fact that I had a shady dentist when I was younger and now I’m having to replace it all and it is a mess. My face is killing me, so I am posting a new pickle recipe that I did last week when I didn’t feel like poo. I know, things are a little slow with us, but we’re getting back on track! Thanks for being patient – putting out a book takes a lot of time, so now that we’re finishing the last touches on it, we’ll be full steam ahead! Hang tight for just a little while longer J

Paleo Sweet Gherkins

2 English (Hothouse) Cucumbers*

4 Garlic Cloves

½ cup Carrots

1 ½ cups Coconut Vinegar

3 cups Water

½ cup raw Honey

2 Tbsp Coarse Sea Salt

½ Tbsp Celery Seed

1 tsp whole Allspice

½ tsp whole Black Peppercorns

½ tsp Fennel Seed

¼ tsp ground Turmeric

2 Quart Sized Ball Mason Jars

*I was told at one point that the pickles had to be a certain kind, for canning, without wax. I am sure that in certain recipes, that matters, but not for this one.

For this recipe, good old-fashioned grocery store hothouse cucumbers work. I wouldn’t try it with the regular kind, as they are watery and seedy, but salad cucumbers are great as well.

Slice the cucumbers into chips or strips (depending on how you want to eat them). Next, smash the garlic cloves with the side of a knife and peel and slice the carrots. Divide them equally into the mason jars.

Next, bring the coconut vinegar, water, sea salt, celery seed, allspice, peppercorns, fennel seed and turmeric to a boil. Add the honey and bring the mixture back up to a boil. Once the honey is dissolved (this won’t take long), pour the mixture into the mason jars, over the cucumbers. If you don’t have enough liquid, add a little water.

Screw the jars shut (they don’t have to be sealed by canning) and leave on the kitchen counter for 3 days. Don’t open them, but shake them every now and again to make sure that everything is circulating.

After 3 days, refrigerate them. Leave them in the frig for one day, then they are ready to eat! So easy, and so good! You’ll never buy chemical-laden pickles ever again!

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Diet tags: Gluten free

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 1 review(s)

These are FANTASTIC on our Paleo BBQ Pulled Pork with Paleo Creamy Coleslaw!


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