Making Pickles?

[Raene]

Anyone have a great recipe for pickles?

I've been buying raw ones from my HFS...and they are SO tasty but at 6.79 a jar I can't afford them very often (I'll eat the jar in 3 days or so). The interesting thing about these that I buy is that they are vinegar-free. How does one make a vinegar-free pickle? Strange.

Well, I don't mind some vinegar...would just love an easy recipe. Thanks!

[oai]

Raene. First off, sorry gal, I have no recipe. But I remember reading from somewhere that RAW pickles can be made with sea salt and ACV I believe. I just don't remember where I read that.

[spicyfull]

http://www.rawfoodtalk.com/showthread.php?t=32376&referrerid=4614

[tracyinfo]

Raw pickles are fermented in a brine solution. The brine solution ratio of salt to water can vary, depending on the weather. In high heat, you want more salt to help preserve the pickles, whereas in cold weather, you can use less salt.

I have made some really good pickles using just salt and water basically. You can throw in garlic, ginger, herbs, etc.. (especially dill), for extra taste.

I have a book downstairs on fermenting with exact proportions, but I am too lazy to go down there now. I will try to bring the book upstairs in the morning and let you know. Online resources are great, too. By searching, you can find lots of raw, pickled pickle recipes.

I do remember that you have to keep the cucumbers under the brine, and if it develops a scum, you just spoon it out, and let it keep fermenting. If cucumbers are sliced, they will "pickle" or ferment a little faster. You can taste now and then, and once ready, place in clean jar with liquid in the refrigerator.

good luck.