Author Archives: fiammavivani

Dill Pickle Recipe

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INGREDIENTS:

12-14 Persian cucumbers or 8-10 pickling cucumbers

4 garlic cloves, halved

2 teaspoons of mustard seeds

2 teaspoons of peppercorns

a few good-sized dill springs, per jar

2 cups of water

2 cups of distilled white vinegar

1/4 cup of cane sugar

2 tablespoons of sea salt

INSTRUCTIONS:

  1. To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pick chips, thinly slice them horizontally
  2. Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill springs among each jar.
  3. Heat the water, vinegar, sugar, and sea salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and poor over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
  4. Pickle spears will be lightly pickles in 2 days, but the best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.

Keto Danish Butter Cookies (30 cookies)

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Equipment

  • Baking Sheet
  • Mixing Bowls

Ingredients

  • 1.25 cups almond flour
  • 1/4 cup coconut flour
  • 1/3 cup Low Carb Sugar Substitute
  • 1 tsp baking powder
  • 6 tbsp butter, room temperature
  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat. 
  • In a mixing bowl, combine almond flour, coconut flour, erythritol, and baking powder; mix well using a spoon.
  • Cut in the butter and vanilla and work it with your fingers until a dough forms.
  • Use your hands to roll the dough into 12 equal balls. Place the balls 2-inches apart on prepared baking sheet. Use a fork to flatten and create a striped pattern.
  • Bake the cookies for 11-14 minutes, or until browned around the edges. Transfer to wire rack to cool.
  • Best stored in an air tight container or zip top bag in the fridge up to 10 days.

Notes

Net Carbs: 2g per servingYields: 12 Cookies

Nutrition

Calories: 128kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Fiber: 2g