Copycat Restaurant Recipes
Quick HCG Diet Microwave Dill Pickles Recipe
These crisp and tangy dill pickles are perfectly tailored for the HCG diet, requiring zero sugar or oil. Using a quick microwave method, you can transform fresh cucumbers into savory, garlic-infused snacks in under ten minutes.
- Prep
- 5 min
- Cook
- 5 min
- Serves
- 2
- Level
- Easy
- Per serving
- 20 kcal
Method
Place the sliced cucumbers or spears into a microwave-safe glass bowl or a wide-mouth quart-sized glass jar.
In a small microwave-safe measuring cup, combine the white vinegar, water, pickling salt, and the smashed garlic clove.
Microwave the vinegar mixture on high for 2 to 3 minutes, or until it reaches a rolling boil.
Carefully remove the hot liquid from the microwave and pour it directly over the cucumbers in the glass container.
Push the fresh dill sprigs, mustard seeds, and optional red pepper flakes down into the liquid so the cucumbers are submerged.
Place the container back in the microwave and heat on high for an additional 60 seconds to help the brine penetrate the cucumbers.
Let the container sit at room temperature until cool, then cover and refrigerate for at least 30 minutes before enjoying.
Notes
Use English or Persian cucumbers for smaller seeds and thinner skins which pickle faster.
Ensure your salt is non-iodized (like pickling or sea salt) to prevent the brine from becoming cloudy.
If you prefer a 'Bread and Butter' style pickle, add a pinch of Stevia or Monk fruit sweetener to the brine.
Keep the pickles in an airtight container in the fridge for up to two weeks for maximum crunch.
