Why the Refrigerator Dill Pickles Is Great For Burning Fat
While many people overlook pickles as a simple snack, I believe refrigerator dill pickles can actually play a role in burning fat. Their low-calorie count makes them a guilt-free option when I’m craving something crunchy.
Plus, the vinegar in pickles may help regulate blood sugar levels, which can support weight management. I’ve found that munching on these tangy delights not only satisfies my snack cravings but also keeps my metabolism revved up.
When I incorporate them into my meals, I feel fuller longer, which means I’m less likely to reach for unhealthy snacks. Give them a try; you might be surprised!
Ingredients of Refrigerator Dill Pickles
When it comes to making delicious refrigerator dill pickles, the ingredients are key to achieving that perfect crunch and tang. Luckily, the list isn’t too complicated, and most of these items you might already have in your kitchen.
So, roll up your sleeves and get ready to embrace your inner pickle enthusiast. Trust me, it’s easier than you might think, and soon enough, you’ll be crunching on homemade pickles while watching your favorite show.
Here’s what you’ll need:
- 2 quarts water
- 1 quart vinegar
- 7/8 cup salt
- 1 teaspoon alum
- 4 quarts cucumbers (smaller ones work best)
- Fresh onion, sliced
- Dill weed, to taste
- Garlic, to taste
Now, let’s chat about these ingredients for a moment. The cucumbers are the star of the show, so picking the freshest and crispest ones will make a huge difference.
Smaller cucumbers not only fit better in the jar, but they also soak up that pickling brine beautifully. And don’t forget about the garlic and dill—these are what give those pickles their signature flavor.
You can go wild with the garlic if you want to, but just remember, you don’t want to scare anyone away with your breath afterward. So, if you’re like me and love garlic but also have a social life, maybe just a clove or two will do.
How to Make Refrigerator Dill Pickles
Alright, let’s plunge into the fun world of making refrigerator dill pickles. First things first, grab that big pot and get ready to boil up some magic. You’ll want to start by pouring 2 quarts of water into the pot, followed by 1 quart of vinegar.
Now, here’s where it gets a little exciting—add in 7/8 cup of salt and 1 teaspoon of alum. What’s alum, you ask? Just a little secret ingredient that helps keep those pickles nice and crunchy. Bring this mixture to a boil, and let it bubble away for about 2 minutes. Once that’s done, turn off the heat and allow the brine to cool down.
Patience is key here, folks; the cooler the brine, the better your pickles will turn out.
While your brine is cooling, it’s time to prep those cucumbers. You’ll need 4 quarts of smaller cucumbers for this recipe. I recommend washing them thoroughly and slicing them into spears or leaving them whole—whatever floats your pickle boat.
As you get them ready, slice up some fresh onion and toss it in the jar with the cucumbers. Don’t be shy with the dill weed either; sprinkle it generously to your liking, and if you love garlic (like I do), throw in a clove or two. Just be careful not to overdo it unless you’re planning on warding off vampires or having a garlic breath contest later.
Once your brine has cooled, it’s time to pour it over your packed cucumbers, onions, dill, and garlic. Make sure everything is submerged in that delicious liquid.
Now, here’s the hard part—put the lid on your jar and pop it into the fridge. Let those beauties sit in the coolness for at least a month before you dig in. I know, it feels like a lifetime, but trust me, the wait is worth it.
And hey, if you have any leftover brine, don’t toss it out! You can store it in the refrigerator until you’re ready to create more pickles.
Refrigerator Dill Pickles Substitutions & Variations For Low Carb Diets
If you’re looking to enjoy refrigerator dill pickles while sticking to a low carb diet, there are some fantastic substitutions and variations you can try.
For a lower-sodium option, reduce the salt or use a salt substitute. You can also swap out regular vinegar for apple cider vinegar for a different flavor profile.
If you want to skip the sugar, consider using a natural sweetener like erythritol or stevia in small amounts.
For added crunch, experiment with using radishes or green beans instead of cucumbers.
These tweaks will keep your pickles delicious while aligning with your low carb lifestyle!
What to Serve with Refrigerator Dill Pickles
Pairing refrigerator dill pickles with the right dishes can elevate any meal.
I love serving them alongside sandwiches, especially a classic deli-style pastrami or turkey club. They add a zesty crunch that really complements the flavors.
Another favorite pairing is with grilled meats; the pickles cut through the richness of barbecue ribs or burgers beautifully.
I also enjoy them as a tangy side with charcuterie boards, where they balance the richness of cheeses and cured meats.
Don’t forget to toss them into salads for an unexpected twist!
Trust me, these pickles can enhance your dining experience in countless ways.
Additional Tips To Decrease Calories
While enjoying refrigerator dill pickles, I often look for ways to cut calories without sacrificing flavor. One simple trick is to reduce the amount of salt in the brine; this not only lowers calories but can also enhance the pickle’s natural taste.
I also opt for using less sugar in any sweet variations, or even substitute it with a natural sweetener like stevia. Additionally, I pack more cucumbers and less onion or garlic to keep the calorie count down.
Finally, using smaller cucumbers means I can enjoy more pickles for fewer calories. It’s all about balance!