Cod Liver Oil

Short-Term Traditional Pickles ๐Ÿฅ’๐Ÿฅ’

I’ve been looking a long time for a pickle recipe that keeps the integrity of a cucumber intact; its raw ‘n crisp nature present without using vinegar. Here in Vermont, we have a few short weeks each summer when the vines drip with the weight of pickling cucumbers, plus an occasional bag left on our porch from friends gracing us with abundance. This is what inspired me to keep searching for a traditional way of making a good pickle.

After many summers playing with recipes, without finding a good one, my sister-in-law nonchalantly pulled a pickle from her crock; it had a classic deli pickle firmness with refreshing taste all its own.

The saying “what you’re looking for is often in your own backyard” is exactly how this recipe came to be. My sister-in-law (also my neighbor) hails from Czech where her grandparents made whole cucumber pickles, called Kvasaky “fermented cucumbers”. When she moved to America to raise her own family, she kept up the tradition of making pickles with this tried ‘n true recipe. 

At last, I’d found a recipe to satisfy my needs …. and in my own backyard to boot. Next morning, I sat myself down at my sister-in law’s table in hopes she’d share her recipe. She was happy to do so and has kindly translated it to share with you all. Slice ’em up, flavor with whatever your heart desires, crunch into ’em. In other words, play, play, play. Make this recipe your own; something to proudly pass along to your own friends and family ๐Ÿ™‚ 

Short-Term Traditional Pickles

Makes: fills a 12-cup stoneware pickling pot or 4 quart-sized Mason jars.

Ingredients

8 cups water, pure

4 maybe 5 tsp sea salt (depends how salty you like)

1-2 tbsp yellow mustard seeds

5 whole peppercorns

5 whole allspice

2 bay leaves

8 medium grape vine leaves 

4 pounds pickling cucumbers, whole

3 dill heads

1 head of garlic, peeled

8 cherry or currant leaves (optional)

4-inch piece of horseradish root, fresh (optional)

Method

  1. Bring water, salt, mustard seeds, peppercorns, allspice, and bay leaves to a slow boil.
  2. Lower to a gentle simmer for a few minutes.
  3. Set aside this brine liquid to cool until the feel of room temperature.
  4. Layer grape leaves on bottom of pickling pot (or jars) and top with cucumbers, dill, garlic, cherry leaves, and horseradish in a layered fashion.
  5. Pour cooled brine liquid over the layered cucumbers.
  6. Top with stone weights (if using crock) and cover with a lid. 
  7. Add water into rim of lid (if using crock) and keep an eye on water level in coming days; replenish as needed.
  8. Allow to sit undisturbed at 65-72 degrees Fahrenheit (18โ€“22 degrees Celsius). 
  9. If you use jars to pickle in, then burp them as needed to let the pressure out.
  10. Check in a week; can take up to 10 days depending on room temperature.

Note: If you’re on a gut healing protocol like The Body Ecology Diet, I say to enjoy this pickle even on stage 1; feel how you feel and keep on moving ๐Ÿ˜‰ 

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