Quickles | Quick Cucumber Pickles

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. 

Ingredients

• 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

Method

1. 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. 
2. 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. 
3. 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. 
4. Your pickles are ready to eat after a few minutes of soaking and will last up to 4 weeks when stored in the fridge.