View Full Version : How do I make pickles?
07-13-2009, 01:40 PM
Does anyone have any recipes for raw pickles? I like dill, but the hubster likes sweet so recipes for both would be appreciated.
07-13-2009, 03:25 PM
I tried one last Friday that was really good. The woman that made it said it wasn't cooked. I am asking her for the recipe when I see her again this coming Friday.
In the meantime, I made do by thinly slicing a pickling cucumber and marinating it for a couple hours in raw ACV sweetened with a little clear agave (Ultimate brand) and some dried dill. Not really much like the pickle I tried, but it was good.
Going from memory -- but you basically take cucumbers and put them in ACV and maybe some water and a mix of some herbs/spices if you like, some agave or something mixed in if you like sweet...
And you let it sit in the fridge for at least a few days. It's not an immediate thing, like marinating mushrooms or something! But oh so yummy when it's done!! :)
07-14-2009, 02:06 AM
Dill Pickle making problem - Boutenko recipe here ........By Carlog
Last year my dill pickles were a hit and fabulous. This year they are still making, taste great, but have a scum on the top of my horseradish leaves and wondering what is causing that. I am covering the jars with a plate or cup as last year did same. I didn't want to leave it exposed to any form of dust/dirt or hungry fly that may sneak in. I never change the water before it goes into the refrigerator and worked great last year.
It was the Bountenko recipe from her newsletter. It really was delish and lasted forever in refrigerator. The Boutenko recipe is below:
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!
07-14-2009, 08:33 AM
I filled a few gallon jars with these last year. I used currant leaves instead of horseradish leaves. They were SOOOOO good.
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