Lebanese Pickles

Lebanese pickles are a vibrant and tangy addition to any meal, bringing a burst of flavor and crunch. These pickles are not only delicious but also a delightful way to incorporate vegetables into your Paleo diet.

Ingredients

• Cucumbers - 200 grams
• Carrots - 100 grams
• Radishes - 100 grams
• Cauliflower florets - 100 grams
• Garlic cloves - 2 whole
• Fresh dill - 10 grams
• Salt - 15 grams
• Water - 500 milliliters
• Apple cider vinegar - 100 milliliters
• Black peppercorns - 1 teaspoon
• Coriander seeds - 1 teaspoon

Steps

1. Wash all the vegetables thoroughly and cut the cucumbers into quarters, carrots into sticks, and slice the radishes.
2. In a large bowl, combine the water, apple cider vinegar, salt, black peppercorns, and coriander seeds. Stir until the salt is dissolved.
3. In a clean glass jar, layer the cucumbers, carrots, radishes, cauliflower florets, garlic cloves, and fresh dill.
4. Pour the vinegar mixture over the vegetables, ensuring they are fully submerged. If needed, place a weight on top to keep the vegetables below the liquid.
5. Seal the jar and let it sit at room temperature for 24 hours to ferment slightly.
6. After 24 hours, store the pickles in the refrigerator for at least 3 days before consuming for the best flavor.

Nutrition

• Calories: 50
• Protein: 2 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics which help maintain gut health.
• Low in calories and high in fiber, aiding in digestion and weight management.

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