PMS Pickles

1. 1

   Combine sliced cucumber and chopped pepper or garlic in a small bowl.

2. 2

   Chop or crumble the motherwort leaves and add them to the bowl.

3. 3

   Mix well.

4. 4

   Pack the cucumber mixture into 1 clean pint jar or two 1/2 pint jars.

5. 5

   Combine the water, vinegar, salt and brown sugar in a small saucepan.

6. 6

   Heat on low until the salt and sugar dissolve.

7. 7

   Remove the brine from the heat.

8. 8

   Taste and adjust the salt and sugar if necessary.

9. 9

   Pour the warm brine over the cucumber mixture and cover the jars with 2-part lids.

10. 10

    Allow the pickles to sit at room temperature for a few hours or overnight, then move to the refrigerator.

11. 11

    These pickles will keep in the refrigerator for months, but will lose their crispness after a month or two.

12. 12

    When the pickles are gone, add more veggie to the brine, or mix it with olive oil for a mood-boosting salad dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.