gut food

Ingredients:

• 10-12 small gherkin cucumbers
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon sugar (optional)
• 2 garlic cloves (peeled)
• 1 tablespoon dill seeds or a few sprigs of fresh dill
• 1 teaspoon mustard seeds (optional)

Instructions:

1. Prepare the Cucumbers:

   • Wash the cucumbers and cut them into spears or leave them whole.

2. Make the Brine:

   • In a saucepan, combine vinegar, water, salt, and sugar (if using). Bring to a boil, stirring to dissolve the salt and sugar.

3. Pack the Jars:

   • Pack the cucumbers into clean jars. Add garlic, dill, and mustard seeds (if using).

4. Pour the Brine:

   • Pour the hot brine over the cucumbers, ensuring they are fully covered.

5. Seal and Refrigerate:

   • Seal the jars and let them cool. Refrigerate for at least 24 hours before eating.

Tips – add some turmeric as a great anti-inflammatory, gherkins have better flavour after 3 days but can be eaten after 24h