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Healthy Pickle Recipes
 

Sun Pickles

2 Tablespoons Celtic Sea Salt
2 cloves (or fingers) of Garlic 
2 Tablespoons Dry Dill Seed (although I prefer fresh dill, and I don't measure)
1/2 Cup Un-pasteurized Apple Cider Vinegar

Wash the cucumbers. Chop up the garlic. In QUART Wide mouth jars, add above ingredients and pack cucumbers (cut in any shape or leave whole; poking them with a fork is sometimes helpful), then fill to the top with water.

Screw on canning lids careful not to let dill get between jar and lid.

You can spice up this recipe by adding a habanera pepper (or a squirt of your favorite hot habanera pepper sauce), or if you can't take that, try a couple of cayenne peppers.

We originally told you to set upside down in the sun for 4 days. However, because these jars get pretty hot in the sun, sometimes all the juice can leak out.

Now I set them in the sun for two weeks, but upright.

OVEN PICKLES

So it's too late in the season and you don't have enough sun for your pickles.

You can pickle them in the stove: Heat up the oven to 250 and place the pickles right side up on the oven racks for just one hour. Turn off the oven and let them sit. Then, set them out for one month and after that they should be done.

Taste of India

This is quite possibly the healthiest pickle on planet earth.

You make it the exact same way you make the Sun Pickles above, but add all the ingredients first with the spices below before packing the pickles.

IMPORTANT: Daily, pick up each bottle of pickles and shake well to mix all the spices up.

1 Tablespoon Fenugreek
1 Tablespoon Turmeric
1 Teaspoon Cumin
1 Teaspoon Black Pepper

Optional: a very hot pepper.

Stand this in the sun just like it says above or put it into the oven if you want to do it that way (but then you'll have to let them sit for a month and shake often to mix up the spices.).

Pickled Peppers

Next, you can make your own pickled peppers by using this same recipe, but leave out the dill.

We've often made out own hot pepper sauce by pickling cayenne peppers this way, and then just tossing them into the blender with a little of the pickle juice, and adding a bit more Celtic Sea Salt.

Pickled habanera peppers makes one heck of a sauce. They're hot going in, and hot coming out.


Refrigerator Pickles
Three quart jars and a large pot
 
2 Quarts Water
2 Cups Un-pasteurized Apple Cider Vinegar
1/2  Cup Celtic Sea Salt
2 Tablespoons Pickling Spice
2 Cloves Garlic
2 Tablespoons Dry Dill Seed (although I prefer fresh dill, and I don't measure)
 
 
Mix the ingredients into a large pot and boil.

Pack jar with cucumbers sliced long-ways, add lots of dill as you pack the cucumbers.
Add some cut up carrots (if you like), onion, and any fresh veggies you'd like.
 
Pour brine over cukes, be careful not to crack jar,  (I let the brine cool some first). Cover and leave out on the counter for 3 days.

They're ready to eat: store  in refrigerator.

Note: boiling your jars and tops will help the pickles keep for a long time.

  

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