Why the Homemade Dill Pickles Is Great For Burning Fat
Although I love the tangy crunch of homemade dill pickles, what really excites me is their potential to aid in burning fat.
These pickles are low in calories and high in flavor, making them a perfect snack. The vinegar in the brine can help boost metabolism and stabilize blood sugar levels, which are essential for weight management.
Plus, the spices I add, like jalapeños, can rev up your metabolism even more. I find that munching on these zesty bites not only satisfies my cravings but also supports my weight loss goals.
It’s a win-win for my taste buds and my waistline!
Ingredients of Homemade Dill Pickles
When it comes to making spicy dill pickles at home, the ingredients are what truly bring the magic to life. You’ll find everything you need right here, from the briny base to the zesty kick of jalapeños.
And hey, if you’re like me, you might find yourself snacking on these tangy delights straight from the jar before you even finish canning them. I mean, who can resist that crunch?
Let’s plunge into the list of ingredients you’ll need to whip up these homemade spicy dill pickles.
- 2 quarts water
- 2 quarts vinegar
- 1 cup non-iodized salt (you can halve this if you prefer)
- 2 jalapeño peppers (or more, if you’re feeling adventurous)
- Dill weed (to taste, and trust me, you can never have too much)
- 1 head of garlic, divided among the jars (because garlic makes everything better)
- Green tomatoes, sliced (to taste; they add a nice tang)
- Onion, sliced (to taste; a little sweet crunch never hurt)
- 1 dozen cucumbers, sliced to fit your jars (pick your favorites; the crunchier, the better)
Now, before you rush off to gather these ingredients, a couple of things to keep in mind.
First off, the non-iodized salt is a must here. Regular table salt can make your pickles cloudy and ruin that beautiful brine.
Also, when it comes to the jalapeños, you can totally adjust the heat level to match your taste buds. If you like it spicy, toss in an extra pepper or two.
And don’t forget about the cucumbers; they should be fresh and crispy because no one wants a soggy pickle, right?
How to Make Homemade Dill Pickles
Alright, let’s plunge into the fun part: making your very own spicy dill pickles.
First things first, you need to grab that big pot because we’re about to start cooking up a brine. You’ll want to bring 2 quarts of water, 2 quarts of vinegar, and 1 cup of non-iodized salt to a rolling boil. If you’re like me and don’t want your pickles too salty, you can totally halve the salt. But hey, you do you. Just remember to keep an eye on your pot – we don’t want a messy spillover situation.
While that brine is bubbling away, it’s time to prepare your jars. Make sure they’re clean and ready for action. As you slice your 1 dozen cucumbers to fit in those jars (and trust me, the crunchier the cucumber, the better the pickle), you can also slice up some green tomatoes and onions if you’re feeling fancy.
Don’t forget to divide that head of garlic among the jars; it adds that perfect punch. Now for the fun part: toss in those 2 jalapeño peppers for a spicy kick, and sprinkle in dill weed to taste. I mean, can you even have too much dill? I think not.
Once your brine is ready, carefully pour it over the packed jars, making sure to leave a little headspace at the top. Seal those jars up tight, and then comes the hardest part – waiting. You’ve got to let them sit for at least 6 weeks.
Yes, I know, it feels like an eternity, but trust me, the wait is worth it. Just picture yourself opening a jar later, the aroma wafting up, and biting into that perfectly crunchy, spicy dill pickle. I can almost taste it now.
Homemade Dill Pickles Substitutions & Variations For Low Carb Diets
If you’re following a low carb diet, you might think homemade dill pickles are off the table, but fear not! You can easily swap out high-carb ingredients. Instead of using sugar, try a sugar substitute like erythritol or stevia for a touch of sweetness.
You can also experiment with different vegetables; radishes or green beans make great low-carb alternatives to cucumbers.
Want some heat? Add extra jalapeños or a pinch of red pepper flakes.
Finally, feel free to tweak the spices—try adding mustard seeds or black peppercorns to customize your pickles while keeping them low in carbs!
What to Serve with Homemade Dill Pickles
While homemade dill pickles are a delicious snack on their own, they also shine when paired with various dishes.
I love serving them alongside sandwiches, especially a classic deli turkey or a hearty roast beef. They add a zesty crunch that complements the flavors perfectly.
If I’m grilling, I’ll toss them on the plate with burgers or hot dogs—such a great contrast!
I even enjoy them with cheese and charcuterie boards, where their tanginess balances richer flavors.
For a simple snack, I’ll munch on them with crackers and cream cheese.
Trust me, they elevate any meal!
Additional Tips To Decrease Calories
To decrease calories in your spicy dill pickles, I recommend using less salt and sugar in the brine. You can easily halve the salt while still achieving great flavor.
Instead of sugar, consider using a natural sweetener like stevia or monk fruit, which has fewer calories. If you enjoy a kick, add more jalapeños instead of relying on sugar for taste.
Additionally, incorporate more veggies like sliced carrots or radishes to bulk up the jars without adding many calories.
These simple adjustments let you enjoy your pickles guilt-free while still savoring that delicious spicy flavor!