question re: refrigerator pickles

[Guest guest]

Hello all. Been awhile since I posted. I was hoping to get an

opionion about homemade refrigerater pickles. I heat water and vinegar

to boiling, add seasonings and pour it over sliced cucumber in a jar.

The cold cukes quickly cool the water, and the heat does not seem to

penetrate to the center of the pickles. The next day, the pickles are

still firm and crisp. I am wondering if they would still be

considerd " raw " ? I use raw apple cider vinegar, but realize that by

heating it, it is no longer raw. I plan on eating them regardless,

but I am just curious what you think

Brenda

[Guest guest]

Hi Brenda,

 

I won't address the raw aspect but wonder if you can achieve the same

end result by just soaking in the liquid and not boiling? It may have

to soak a bit longer or perhaps you could cut the cukes a bit thinner?

I soak cuke & onion slices in balsamic vinegar frequently and within

24hrs they are quite soft, but then I don't follow strict raw diet

(yet).

 

Kendra

 

 

 

________________________________

 

rawfood [rawfood ] On Behalf

Of berrywell

Tuesday, March 06, 2007 6:13 AM

rawfood

[Raw Food] question re: refrigerator pickles

 

 

 

Hello all. Been awhile since I posted. I was hoping to get an

opionion about homemade refrigerater pickles. I heat water and vinegar

to boiling, add seasonings and pour it over sliced cucumber in a jar.

The cold cukes quickly cool the water, and the heat does not seem to

penetrate to the center of the pickles. The next day, the pickles are

still firm and crisp. I am wondering if they would still be

considerd " raw " ? I use raw apple cider vinegar, but realize that by

heating it, it is no longer raw. I plan on eating them regardless,

but I am just curious what you think

Brenda