Two unheated fridge pickle recipes Barb found at
Keeper of the Home, tweeked a little from the original recipes found in the
Nourishing Traditions cookbook.
Since I'm learning how important it is to preserve the live enzymes of raw food, I'm going to give these a try today. We'll see what my family thinks -- I'll post an update after they've given their reviews, rave or not! Lol!
GARLIC DILL PICKLES (from
Nourishing Traditions, with variations by
Keeper Of the Home)
Makes 1 quart
4-5 pickling cucumbers, sliced lengthwise
1 tbsp mustard seeds
sprigs fresh dill (c. 2 tbsp+)
2-5 cloves peeled garlic (to taste)
1 tbsp sea salt
4 tbsp whey
1 cup water
Mix in quart jar, seal w/lid. Leave at room temp for 2 days, then to fridge. Stores in fridge for months.
BREAD AND BUTTER PICKLES (from
Keeper of the Home)
Makes 1 gallon
14 cups sliced cucumbers (pickling are best)
3 onions, sliced or diced
1/4 cup sea salt
3 cups raw honey
2 tbsp. celery seed
2 tbsp. mustard seed
6 cups apple cider vinegar
Put all in jar, mix well, ready in two weeks, will last for months in fridge.