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Carly Roop, RD, is a registered dietitian at the Joan Karnell Cancer Center (JKCC). She provides nutrition education and support to patients while addressing nutrition-related side effects from chemotherapy and radiation. Dietitians at JKCC provide educational nutrition programs that are open to patients as well as the community.

Quick Pickles are made with vinegar as opposed to store bought pickles, which are fermented in a highly-salted concentration called brine.

This recipe offers a low sodium alternative to the traditional pickle. The herbs and spices used in this recipe offer a variety of cancer fighting properties. Dill promotes the activation of glutathione, an antioxidant that kills free radicals and toxins in our bodies. Curcumin found in Turmeric has been investigated for not only its anti-inflammatory properties but also for its role in cancer-fighting and cancer prevention. Piperine an active substance in black pepper enhances absorption of curcumin.

Although, some water-soluble vitamins and minerals are lost during the pickling process, adding quick pickles to your summer meals is a great way to increase fiber intake while decreasing cancer risk.

Quick Pickles

Makes about 1-2 cups

Ingredients:

1 cup of white vinegar
1¼ cup of water
¼ cup agave, honey or sugar
Up to 7 small or medium cucumbers sliced 1/8" thick
or 2 cups of crudités: pepper strips, string beans, carrot slices, cauliflower
½ tsp Dried dill, ¼ tsp crushed red pepper, ½ tsp mustard seed, ½ tsp celery seed, 1 tsp black peppercorns, 1/8 tsp turmeric

Directions:

Lay sliced cucumbers on a sheet of paper towels in a single layer and sprinkle with salt. Cover with a second layer of paper towels. Let stand 15 minutes, and then pat dry.

Combine seasoning, vinegar, water and agave, honey or sugar, heat mixture in a medium pot until it is boiling. Pour mixture over vegetables. Allow to sit for 15-30 minutes or until cooled to room temperature. Put into jars and refrigerate. Enjoy for up to 1 week.