This small batch pickle jam is a tangy and sweet delight that's perfect for vegan and gluten-free diets. It's a simple recipe that requires minimal effort and is ready to be enjoyed within a day!
Ingredients: 4 cups of cucumbers, thinly sliced. 1 cup of white vinegar. 1 cup of granulated sugar. 1 teaspoon of salt. 1/2 teaspoon of mustard seeds. 1/2 teaspoon of celery seeds. 1/2 teaspoon of ground turmeric.
Instructions: Transfer the cucumber slices, thinly sliced, to a large bowl. Add the ground turmeric, mustard and celery seeds, granulated sugar, salt, and white vinegar to a saucepan. Bring to a boil while stirring to dissolve the sugar. Drizzle the sliced cucumbers with the heated vinegar mixture. Make sure the cucumbers are completely covered with the liquid by giving it a good stir. After covering the bowl with plastic wrap, leave it for two hours at room temperature, stirring now and then. After two hours, carefully pack the cucumber mixture into sterilized jars. Fill the jars with any leftover liquid from the bowl, making sure the cucumbers are completely submerged. After placing lids on the jars, allow them to cool to room temperature. The pickles should be chilled for a minimum of 24 hours prior to consumption. Savor your Gluten-Free and Vegan Small Batch Pickles Jam!
Prep Time: 15 minutes
Cook Time: 5 minutes
Two Johns