View Full Version : pickles
02-28-2006, 08:25 PM
does anyone know how to make a cucumber taste like a pickle while keeping it RAW!
Lady Green Jeans
02-28-2006, 11:14 PM
I know there are probably recipes for fermented pickles, but a quick pickle-like recipe I grew up eating: thin sliced cucumber (usually was peeled because waxed), sliced sweet onion, several blops of acv and dilute a little with water, salt and pepper to taste. Refrigerate for about an hour. Pretty good for picnics, etc.
Hope someone comes through with a fermented recipe for you.
02-28-2006, 11:21 PM
Lady Green, I did something similar to that once when I was craving pickles and it was so good!
Here are a few threads with pickle recipes:
I like to pickle sliced banana peppers and they're so yummy! Oooh speaking of which, I haven't done in a while...need to revisit that!
02-28-2006, 11:39 PM
Actually, the best pickles ARE raw! As is good sauerkraut, good kimchee, good pickled ginger, and a host of other naturally pickled and fermented foods. Only the commercial stuff is cooked, simply to extend its shelf life. Look in the refrigerated case of good health food stores for raw pickles, or make your own.
Every culture on the face of the earth has developed pickled foods for preservation, and also to support good digestion and long life.
You can find mucho recipes on the net, but here's a really basic one that I like for a "quick pickle." .... slice the veggie you want to pickle, like cuke, napa cabbage, radishes... then layer in a glass dish with lots of sea salt and cover with water. Add herbs or spices if you like. Put something on top to weigh the veggies down, and put the whole thing in the refrig. After a few days... a few weeks... a few months (suit yourself - the flavor gets more intense with time) take the veggies out, rinse well, and eat with gusto.
03-01-2006, 12:06 AM
Add fresh dill to your cucumbers with salt, apple cider vinegar, water, onion and fresh garlic.
03-01-2006, 08:37 AM
Red onion sliced thinly is especially good in these recipes.
My mom sliced cucumbers and red onions up. Put it in a bowl, like everyone else says, and put in some ACV, salt, pepper, and a little water. If you want your pickles sweet, add some honey or agave to taste. Then let them sit in the fridge overnight. They're awesome!
03-01-2006, 10:28 PM
Another thought... if you find you like fresh pickled veggies a lot, as I do, you might like to get a Japanese "quick-pickle" press. They're simple and inexpensive, available in Asian markets, and come in several sizes. Basically they are a flattish jar, with a spring loaded inner lid that presses your veggies down in the brine. They seem to help keep your veggies crisp and compact, rather than soft and swollen. I slice thin layers of cabbage, cuke, onion, and radish, layer them with sea salt, and add spices and a spoonful of live vinegar, put the pressure lid on, and place in the refrig for a few days. Then I rinse well and enjoy!
03-02-2006, 07:10 AM
I'm definitely going to have to try these recipes.
08-24-2006, 05:26 PM
I used this Boutenko recipe for my Dill Garlic Kosher Pickles I am going to call them. http://www.rawfoodtalk.com/forum/showthread.php?t=5230&highlight=pickles
They were fabulous, but watch the salt in case you didn't see any of my other comments here. I start with little salt and just add more. It only took a few days to make. They taste like the real thing too. Sure beats the ones I used to buy in quart jars, pricey, kosher label and think out of NY...starts with a B on the quart.
I'm finished looking for better now and this is going to be the one I will use. I love change, but found a keeper here.
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