Raw Pickles

[Guest guest]

Hi gang,

 

The institute's new farm has produced a bounty of gorgeous pickle cucumbers.

 

Does anyone know of any great raw pickle recipes?

 

I made a batch with apple cider vinegar, pepper corns, mustard seeds,

ginger, garlic, onions, and a dash of sea salt. Really got a great kick!

 

Does anyone know of the concerns with vinegar pickled foods?

 

I heard that there are some fermented pickle recipes that don't use vinegar

or salt.

 

Like this one (except that it uses a lot of salt. How does it ferment with

so much salt?):

 

" Kosher Pickles "

 

Per gallon jar:

8-10 cucumbers for pickling (a medium size)

1-large handful fresh dill with flower heads (or add 1/4 teaspoon dill seed

if flower heads are missing)

4-6 large cloves of garlic, flattened

Water

1/2-cup coarse kosher salt or pickling salt

4 teaspoons pickling spice

1-2 large bay leaves

 

Pack each gallon jar with cucumbers, sprinkling salt between each layer

Add pickling spice, salt, dill (dill heads) and bay leaves

Fill jar with water but leave two inches of room for brine to form

You may prepare this in large crocks (something non-reactive) and then

transfer to glass jars when finished

Weigh cucumbers down to keep submerged and cover

After 2-3 days, remove scum (if any has formed)

Let ferment 3 more days and check for doneness by cutting off a slice of one

cucumber

Once they are fermented to the right stage (to taste), transfer to a glass

jar and refrigerate

Ferment longer (12-20 days) for pungent sour pickles

 

Real deli-style Kosher pickles have no vinegar added in the process unlike

regular dills. They get their bite from fermentation. Just like when you go

to the grocery store and see pickles in the refrigerated section, these

pickles must be kept in the fridge. The fermenting will continue unabated if

you don't stop it by putting them in the refrigerator. The cold greatly

slows down the fermentation but won't stop it completely. It will continue

to age but at a much slower rate. "

 

Has anybody fermented cucumbers like this?

 

 

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Tom Spontelli

Instructor

Ann Wigmore Natural Health Institute

 

Aguada PR 00602 USA

 

www.AnnWigmore.org

 

Two week Living Foods Lifestyle Certification Program on tropical beach at

one of the world's most respected Lifing Foods Institutes.

 

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