Gluten-free | Sugar-free | Dairy free | Grain free | Plant-based
Makes 1 jar
Why it’s delicious
Pickles are my weakness, along with something that is absolutely delicious and so incredibly easy to make. They are called Quickles or quick pickles for a reason, as they only take a few minutes of your time, and you will be richly rewarded for your efforts.
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
- 150 ml (5 fl oz) apple cider vinegar
- 80 g (2.8 oz) Pure as Inulin Powder
- 3 small or Lebanese/ Persian cucumbers
- 1 tsp mineral salt
- 2 tsp chopped fresh marjoram or thyme leaves leaves
- 1 tsp fennel seeds, lightly toasted in a dry pan for 60 seconds or until they pop
- Pour the apple cider vinegar into a small pot along with inulin powder and heat on medium temperature until the inulin dissolves. This will only take a minute or two.
- Slice the cucumbers into even rounds, sprinkle with the salt and marjoram and pack the cucumbers into a large, clean jar. Add the fennel seeds.
- Pour the liquid over the cucumbers, pushing the cucumbers down so that they are completely submerged in the vinegar. Cover and store in the fridge.
- Your pickles are ready to eat after a few minutes of soaking and will last up to 4 weeks when stored in the fridge.