Fridge Pickles

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.