View Full Version : pickles: the sustenance of gods
03-14-2008, 10:18 AM
pickles are great, let's all agree. BUT, ive been looking over the ingredients of these salty little gems & they pretty much are NOT raw. damn. so, are there any alternatives aside from pickling ourselves with which i can legitimately get my mouth around one? certain secret brands, for instance.
03-14-2008, 11:54 AM
Real Pickles in the Northeast, and Deep Root co-op bagged pickles are raw as far as I know. Real Pickles are only available in the northeast. The Deep Root Pickles you might be able to get in Philly. I don't know of any other brands right now. Pickles rule. :) Good luck on your search!
03-14-2008, 11:59 AM
BUBBIES PICKLES! Spicy and they are a living food product!
03-14-2008, 10:11 PM
BUBBIES ARE RAW???? You just made my day! I LOVE them and had no idea they were raw! YIPPPEEEEE!
03-14-2008, 11:39 PM
not all bubbies are raw!!!!!! the sweet ones are NOT raw.
03-15-2008, 12:14 AM
You can make your own raw pickles. I have done it for 2 years now and still working on my batch from last summer. Here it is and posted on our site here:
03-22-2008, 12:50 PM
OMG. Bubbies are sooooo good!! They are my favorite pickles.
03-22-2008, 02:34 PM
mattye has a pickle recipe in her new e-book!
03-22-2008, 03:11 PM
DH and I make a HUGE batch of saurkraut every couple months. We used to do it all by hand, but now that I have a Cuisinart it is so much easier! I shred several giant stainless bowls, and he pounds it with Celtic Sea Salt and then we put it in Mason jars, leaving it out for 3-4 days before refrigerating. Delicious, just like Bubbies, and CHEAP. I can make a Bubbies sized jar for less than a dollar if I catch the cabbage sales and always less than $2. I would imagine pickles would be even easier to make, obviously without having to pound, but would take longer to ferment...
03-22-2008, 03:49 PM
Homemade raw pickles usually take about 1-2 weeks to set up. I prefer them after 2 weeks. They're amazing! I made my first ones from cucumbers I'd grown in my garden last year. I plan on doing it again this year and making LOTS more!!! SOOOOOOO good:D
I also pickled green tomatoes and peppers using the same recipe. I'm a pickle addict! I've been wondering about pickling okra too, and will be growing some this season to find out how that works out raw. I'll be picking them young so they're good and tender and not so slimy.
I DO want to make my own kraut. I've been looking for a proper crock in the antique stores out my way. Glad to hear it can be done in a mason jar - I thought light was an issue...
03-22-2008, 06:18 PM
Essene in Philly carries a whole line of raw and fermented products including pickles. If your still in town it's back where they carry the miso products. Company name is Real Pickles.
03-22-2008, 11:32 PM
My pickles take 1 week to complete and come out delish. I posted the recipe a few times so may look for my name and some words like "Boutenko dill pickles." They are great and my comments are in the posting too.
I also love making kraut and no pounding here. I use Cuisinart to slice super thin, add pinch water to the stainless steel large mixing bowl, little salt, massage all in, cover with glass bottle filled with water, and next day see how much liquid accumulated. Oh, I do cover the mixing bowl after I massage. Next day I do a tasting and if it needs more salt to my liking I add a pinch each time. It always works. I can't tell you exact measurements as I do just a taste and guess method.
03-23-2008, 02:12 PM
I use about a Tablespoon course Celtic salt per medium head of cabbage. I have never added water since my husbands pounding releases so much juice because after pounding in the big bowls, we pack it in glass jars and push down really hard so that the juices just cover the cabbage. It would be way easier to add some water. We should definitely try that!
You need about an inch headroom, too, and then you close the jars tightly so they don't explode. 3-4 days in the garage, then into the fridge. When you open them, you have to be careful, since they are under so much pressure. I love the way each jar bubbles when first opened.
03-23-2008, 05:50 PM
I make sauerkraut using a juicer (and the nut butter attachment) without salt. Just cabbage or a combo of cabbage, carrots, dill, and garlic. Ferment for about a week, then into the fridge. Great stuff!
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