Mmmm, I love me some pickles (and no, not just because I’m pregnant)!
As promised, ladies, here are my two favorite pickle recipes. Both are cold-pack, non-canning recipes, making them a snap to prepare. Even better, the pickles are raw and the recipes are a very simple, very tasty introduction to the lacto-fermentation method of food preservation. The Bread & Butter recipe isn’t a true lacto-fermentation recipe, but it still contains far more enzymes and nutrients that you’re going to get with any store bought pickle or with hot water bath canning methods, and I alter it slightly to increase it’s health benefits.
For more on lacto-fermentation:
(See, the pickles were dug into last summer before I could take a picture. They’re that good.)
Janet’s Bread & Butter Pickles
I wish I could take credit for this yummy recipe, but I can’t. It all goes to my mother-in-law. :)
- 1 gallon glass jar with a lid (Or, you can ½ or ¼ the recipe, and use smaller jars, if you like. But if you make the gallon, trust me that you'll be glad you did!)
- 14 cups sliced cucumbers, preferably pickling cucumbers
- 3 onions, sliced (I dice mine)
- ¼ cup sea salt
- 3 cups raw honey
- 2 Tbsp celery seed
- 2 Tbsp mustard seed
- 6 cups apple cider vinegar (preferably organic, and one that is unfiltered, still containing the "mother")
- Put all ingredients in jar, give it a good stir, and put in the fridge. They are ready to eat in 2 weeks, and will last for months on end.
Garlic Dill Pickles
This is slightly adapted from the Nourishing Traditions
recipe for Pickled Cucumbers.
- 4-5 pickling cucumbers, sliced
- 1 Tbsp mustard seeds
- Several sprigs of fresh dill (NT says 2 Tbsp- I just fit a bunch in around the pickle slices until I'm satisfied)
- 2-5 cloves of peeled garlic (depending on how garlicky you like it. I like lots!)
- 1 Tbsp sea salt
- 4 Tbsp whey (if not available, use an extra 1 Tbsp salt)
- 1 cup water
- Mix all in a quart jar, seal with a lid. Leave at room temperature for 2 days, before putting in the fridge.
These also last quite well in the fridge, so I like to make as many as I have room for while my cucumbers plants are producing well.
Pickles like these are a wonderful addition to a meal, particularly to nibble on as an appetizer. The beneficial enzymes and good bacteria aid digestion, as well as supporting a stronger immune system and providing increased nutrients. When I feel like dinner or lunch needs just a little something extra, these are one of my favorite additions, and they are quickly gobbled up by the entire family, toddler included!