View Full Version : Dill Pickles
07-27-2007, 02:59 PM
I have been on the raw food diet for about a month, following Alissa's book. Things are going very well. Started drinking Victoria Boutenko's green smoothies about a week ago and they are very good.
My question is dill pickles. I have found a jar of pickles at the co-op refrigerator that are low in vinegar (less than 2%). Is this acceptable?
Also I have found Bubbie's Sauerkraut in a jar that is just cabbage and some salt. Is this acceptable?
Thanks for your help,
Hi Teebag, seems it was Victoria that had that recipe. We talked about it here ... oh.... maybe a year and a half back. I will look for it (and if I find it) post here.
OK found it on my hard drive. I believe it originally was in one of Victoria's news letters.
Raw Family’s Famous Rawssian Pickles Recipe:
(served at Raw Family booth at all Raw Food Festivals in Portland)
§ 3 lbs pickling cucumbers
§ 1/2 big bunch of Pickling dill (with seeds)
§ 4 horseradish leaves (for crunchiness)
§ 1 medium head garlic
§ 6 cups of water
§ 9 Tablespoons of sea salt.
Cut one quarter of an inch off both ends of pickling cucumbers. Stuff the cucumbers into a glass gallon jar with garlic, dill (with seeds), and fresh horseradish leaves. If you have hard time finding horseradish leaves, you may use grape, currant or cherry leaves instead.
Mix the water and salt in a blender.
Pour the salt-water into the gallon jar so that the pickles are covered. If needed, add plain water to completely submerge the pickles. Let this jar sit on the counter covered with a cloth for two days. On the third day the pickles will be pickled enough to eat. If you will decide after four or five days that you want them to stop pickling, drain the water, cover the jar with lid and place them in the refrigerator.
Yields: 1 gallon of pickles
Warning: This dish contains large amount of salt, please eat sparingly!
07-27-2007, 03:26 PM
Thanks very much for the recipe, Teri.
09-15-2007, 11:23 AM
Last year made the Bountenko pickles posted without any problem. This year there is a scum forming on the top of my horeseradish leaves I keep washing off. Not sure what is going on. May start another thread for the pickle pros....
09-16-2007, 07:12 PM
if you are using an open air method, i think you have to use a lot of salt for the bacteria. if you use one of those sealed sauerkraut jars from therawdiet.com, you only use like 3 tbsp salt per gallon of kraut.
09-17-2007, 12:27 AM
Last year I used the same method very successfully, open air method, and not tons of salt. This year trying to still figure out why this white scum is sitting on top of the water. The pickles taste great however. Last year I didn't rinse the pickle water. Thanks for sharing, but right now I'm aiming to keep going with the glass jars I have. I do have 1-2 crocks but hid from self so far.
09-17-2007, 02:55 AM
Thank you for the recipe :)
I'm russian ... but I keep forgeting to ask my mom to help me make some russian old-natural recipes....
well we haven't been really in good relations... but soon I hope we'll be making our fermented cabbage and pickles ^_^
wish me luck :)
Lots of love to you all,
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