Guest guest Posted June 21, 2006 Report Share Posted June 21, 2006 --- Tom Spontelli <outreach wrote: > Hi gang, > > The institute's new farm has produced a bounty of > gorgeous pickle cucumbers. > > Does anyone know of any great raw pickle recipes? You could make freezer pickles that are a freezer version of bread & butter pickles. At no stage are they cooked. You could always make a simple pickle too. That just consists of sliced cucumbers in vinegar and let sit in the fridge for at least 2 hours. There are no spices added unlike freezer pickles. <snip> > Has anybody fermented cucumbers like this? I do almost yearly but then they are canned. AFAIK you could leave them in the crock and just eat them that way without canning. They won't keep for long term storage but you should be able to keep them for at least 6 months. Have a GREAT gardening day. Come wander through my blogs at: http://ca.360./sfg.oamc http://gardengnomewanderings.blogspot.com Garden Gnome Zone 6A Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2006 Report Share Posted June 21, 2006 These are amazing!! And last a long time. HOWEVER, make sure you use pickling cucumbers and not regular cukes. It will not work with the larger cukes. Time to pickle! Raw Family's Famous Rawssian Pickles Recipe: (served at Raw Family booth at all Raw Food Festivals in Portland) Ingredients: 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! Quote Link to comment Share on other sites More sharing options...
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