Re: Any ACV Counter Top Pickle Recipes?

Here are a couple of recipe ideas you may find helpful.

Water

Pickle Recipes: Dill and Bread & Butter

http://www.keeperofthehome.org/2009/05/pickle-recipes-dill-and-bread-butter.html

Janet's Bread & Butter Pickles

I wish I could take credit for this yummy recipe, but I can't. It all goes to my mother-in-law. :)

Needed: 1 gallon glass jar with a lid

(Or, you can 1/2 or 1/4 the recipe, and use smaller jars, if you like. But if you make the gallon, trust me that you'll be glad you did!)

14 cups sliced cucumbers, preferably pickling cucumbers
3 onions, sliced (I dice mine)
1/4 cup sea salt
3 cups raw honey
2 Tbsp celery seed
2 Tbsp mustard seed
6 cups apple cider vinegar (preferably organic, and one that is unfiltered, still containing the "mother")

Put all ingredients in jar, give it a good stir, and put in the fridge. They are ready to eat in 2 weeks, and will last for months on end.

Variation (to increase lacto-fermentation and good bacteria): Add a 1/4 cup of whey (you could slightly decrease the apple cider vinegar, as the jar might get too full). Before putting in fridge, cover tightly and leave at room temperature for 1-2 days.

Garlic Dill Pickles

This is slightly adapted from the Nourishing Traditions
recipe for Pickled Cucumbers.

Makes 1 quart.

4-5 pickling cucumbers, sliced
1 Tbsp mustard seeds
Several sprigs of fresh dill (NT says 2 Tbsp- I just fit a bunch in around the pickle slices until I'm satisfied)
2-5 cloves of peeled garlic (depending on how garlicky you like it. I like lots!)
1 Tbsp sea salt
4 Tbsp whey (if not available, use an extra 1 Tbsp salt) Edit: I just received a comment from a reader who used the additional salt instead of whey and said that they turned out quite salty. So be forewarned that this recipe works best with whey and perhaps not with extra salt. If you have any more reviews of having used the salt instead of whey yourself, please leave a comment letting us know how it turned out!
1 cup water

Mix all in a quart jar, seal with a lid. Leave at room temperature for 2 days, before putting in the fridge.

These also last quite well in the fridge, so I like to make as many as I have room for while my cucumbers plants are producing well.

Pickles like these are a wonderful addition to a meal, particularly to nibble on as an appetizer. The beneficial enzymes and good bacteria aid digestion, as well as supporting a stronger immune system and providing increased nutrients. When I feel like dinner or lunch needs just a little something extra, these are one of my favorite additions, and they are quickly gobbled up by the entire family, toddler included!