Cod Liver Oil

Short Term Pickles: A Traditional Recipe

For years I have looked for a decent pickle recipe that does not contain vinegar; especially for that time during the summer when cucumbers are abound in the garden. You know what they say, “what you are often looking for is right in your own backyard”. This recipe quite literally was just that.

My sister-in-law who lives one house over is from Czech Republic where her grandparents made whole cucumber pickles, called Kvasaky “fermented cucumbers”, often enough that when she moved to America to raise her own family she looked up a good Czech recipe that reminded her of the one she had growing up. I tasted one of these pickles recently and it had the firmness of a classic deli pickle, like you might find at the deli counter, with a crisp refreshing taste all its own.

I was hooked after that pickle and the very next morning announced myself at my sister-in’law’s dining room table to get the recipe. She has translated it here to share with you. 

For those following a gut healing protocol, such as the Body Ecology Diet (B.E.D.) I would say that this is a fine pickle to enjoy even on stage 1. Slice them up, crunch into them whole, and flavor them with whatever seasonings your heart desires … or with what is growing in the garden. In other words play, play, play with this recipe 🙂 

Short Term Pickles

Makes: fills a 12-cup stoneware pickling pot


8 cups water, pure

2 Tbsp. yellow mustard seeds

3 heaping tsp. sea salt

5 whole peppercorns

5 whole allspice

2 bay leaves

4 pounds pickling cucumbers, whole

8 medium grape vine leaves (or more)

8 cherry or currant leaves 

4-inch piece of horseradish root, fresh

2 dill heads

1 head of garlic, peeled


  1. Bring water, salt, and spices to a slow boil and lower to a simmer for a few minutes.
  2. Set aside this brine liquid to cool for a bit until about the feel of room temperature.
  3. Layer some leaves on the very bottom of a stoneware pickling pot and top with cucumbers, horseradish, dill, and garlic in a layered fashion until complete. 
  4. Pour the cooled brine liquid over the layered cucumbers and all.
  5. Top with stone weights and cover with lid. 
  6. Add water into the rim of the lid top as you normally do when using this style of crock and keep your eye on the water level over the coming days to replenish as needed.
  7. Allow to sit undisturbed at 65-72 degrees Fahrenheit (18–22 Degrees Celsius). 
  8. Check them in about a week, though could take up to 10 days to be done depending on room temperature.

Traditional Milk Kefir

Purple Potion: Unsalted Cultured Vegetables

B.E.D. Nutritional Support with Tara (via phone or Skype)

May all bellies be happy!

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