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.
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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.