Saturday, August 20, 2011

Raw Refrigerator Pickles

Refrigerator Pickles


In a bowl:
place sliced cucumbers
red bell peppers
sweet onions

In a small saucepan mix:
1/2-3/4 c. rapadura
2 t. Himalyan Salt
1 c. Bragg's Apple Cider Vinegar
1/2 t. celery seed
(I was out so I used celery tops in my veggie mix above)
Place on stove and warm until rapadura is incorporated.  Do not exceed 105 degrees.

Pour liquid over veggie mix and place in jars then add enough water to fill.  Shake and place in fridge for a few days or leave on counter covered with cheesecloth for 3 days and then place in fridge

(original recipe was given to me by my friend Lisa and it was not raw~I made some modifications)

In a gallon glass jug place:
3 dill heads on the bottom

Slice cucumbers lengthwise and stack in jar
top with:
1 sliced onion and
1t. mustard seeds
3 dill heads

In a sauce pan warm up:
2 c. Bragg's Apple Cider Vinegar
6 c. water
 3 T. Himalyan Salt

Pour over cucumber mixture, cover with cheesecloth and let sit on counter 3 days then refrigerate.
Wait about one week for them to soften up or eat while crisp

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...