Apple Cider Vinegar has so many benefits, it can help acid reflux, lower blood pressure, improve diabetes, support weight loss and gut health. There are so many ways of enjoying it. The fast and easy way to enjoy its benefits is to use it in a place of water with lemon every morning. Just dilute a teaspoon of ACV with a cup of warm water. Stir well and drink slowly as you would drink a cup of tea. There are hundreds of recipes to make detox drinks (that’s what we’re planning to do as well). But today I’ve decided to try and make pickled veggies with apple cider vinegar instead of conventional white vinegar. The result was a total surprise! To be honest, ACV used in sauces or marinades is not to my liking, I prefer to use rice vinegar or white vinegar instead. But in this recipe, ACV is a perfect match! I even drink the marinade as it would be a detox water.
So, here is the recipe.
Step 1: Preparing the Brine
You’ll need: 1/2 cups of ACV, 4 cups of water, 1 tablespoon of brown sugar, 1 teaspoon of dried mustard seeds, 5-10 black peppercorns, 1 teaspoon of dried dill tips, 1 tablespoon of vegetable oil (unrefined sunflower oil is so good here), 2 cloves of smashed garlic, a small piece of peeled ginger.
To prepare the brine, combine together all ingredients in a pot and bring to a simmer over medium heat. Let simmer for a few minutes or until the sugar dissolves. Once done, set aside to cool until it is just warm to the touch.
Step 2: Preparing the Courgettes
You’ll need: 2 kg of courgette, 2 tbsp of sea salt, 1 cup of ice cubes, water just to cover ingredients.
Wash the courgette and cut into 1 cm slices. Place them in a large bowl. Add the salt to the courgettes and toss to evenly distribute the salt.
Next, add the ice cubes, followed by just enough water to cover the vegetables. Stir a few times to help distribute and dissolve the salt. Let stand for 1 hour.
Step 3: Draining and finishing the Courgette
Drain the courgette through a sieve or strainer.
At this point, it is important to remove as much of the excess water as possible. The easiest way to do this is to place the courgettes into a salad spinner.
To finish the pickles, just place the courgette into jars and pour in the cooled brine mixture. Ensure that the brine solution completely covers the pickles.
Cover and refrigerate. The pickles will be ready after at least 24 hours in the refrigerator.
As time goes on, the courgette will become infused with the spices even more.
You can omit the Step 2 to save time, but your pickles will be less crispy. Anyway, they’re so yummy!