How Do You Make Pickles? Easy, Here’s a Crispy, Crunchy Pickle Recipe : Excerpt from “Cultured: Make Healthy Fermented Foods at Home”

Friday Sep 25, 2015 | BY |
| Comments (3)

how to make pickles crunchy
I don’t know about you, but I want to reach into the screen and eat these out of the jar.

This recipe is just one of the 70+ found in our new fermented foods recipe book called “Cultured: Make Healthy Fermented Foods at Home.” To get your copy today, visit here: www.renegadehealth.com/cultured

Before we started putting together “Cultured,” I had no idea how to make pickles. Now, I know about 2-3 ways, LOL!

Here is an awesome pickle recipe from our friend Frank Giglio…

Crunchy Pickles

2 tbsp whey (not vegan) or 1/4 tsp probiotic powder (vegan)
Upwards of 5 lb pickling cucumbers
5-6 tannic leaves (horseradish, oak, grape), which will give your pickles the ‘crunch’ (optional)
1 handful fresh dill
4-6 dried red chilis
5 garlic cloves, roughly chopped
3 green onions, roughly chopped
1/4 cup pickling spices

Brine:

1/2 gallon of spring water with 6 tbsp sea salt dissolved into it

Equipment:

1 gallon wide-mouthed glass jar (washed really well)
Cheesecloth or mesh screen

After collecting all your ingredients, wash your cucumbers and prepare them as needed. If you do not have small pickling cucumbers, you may use a larger size, but may need to cut them down in size. You can coin cut larger cukes or cut them into 3-4 inch spears. Do as you wish.

Pack the cucumbers into the glass jar to fill it 3/4 full. Add to the brine your tannic leaves, any spices and as many different garden herbs as you wish.

Pour in the brine to cover the cucumbers by at least 1 inch. Stir in your whey or probiotics. Cover the jar with cheese cloth.

Allow to stand at room temperature for 3 days. Keep an eye on the cucumbers and give them an occasional push below the surface of the brine. Taste and check for texture and taste.

Continue to let stand for a 2 days, then taste. Once desired taste is achieved, place in the fridge. Pickles will continue to ferment, slowly, and build flavor over time. Save some of the brine to inoculate your new batch of pickles.

Contributed by Frank Giglio (frankgiglio.com or franksfinestllc.com)

This recipe is just one of the 70+ found in our new fermented foods recipe book called “Cultured: Make Healthy Fermented Foods at Home.” To get your copy today, visit here: www.renegadehealth.com/cultured

Frank Giglio is a classically trained chef from the New England Culinary Institute in Montpelier, VT, a graduate of The Institute for Integrative Nutrition in NYC and worked under the guidance of Dr. Gabriel Cousens at the Tree Of Life Rejuvenation Center in Patagonia, AZ. With a strong passion for using food as medicine Frank works greatly to produce sustainable cuisine, which to him, means seeking the highest quality foods grown locally and in alignment with the environment.

Live Awesome!
Kev

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog RenegadeHealth.com — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.

3 COMMENTS ON THIS POST

Comments are closed for this post.

  1. LynnCS says:

    Great to get a recipe like this. Didn’t know you could do this right on the counter top. The only thing that might be hard for me to get would be the leaves. I do like crunchy pickles. (Unless you can pick them off the tree, Oak?) Thanks, Lynn

  2. Sue says:

    I wish I had gotten this recipe when pickling cucumbers were available! I really don’t want to go to the grocery store and buy the kind already coated with wax! Oh! Well! I will save the recipe to try next summer when they will once again be available!

  3. What are the health benefits of pickles prepared in this way?

    Beverly

    Comments are closed for this post.