hOMe-made pickles 😍 I remember as a kid eating so many pickles! I just loved them. I heard that my uncle would actually feed me pickles by the jar and I couldn't get enough. What a funny kiddo I must have been 😊 Then, I went through a period of maybe even years without having them and now that I've started making them at home...well, I'm hooked. It's really easy!
Never worry about buying store-bought pickles again! All natural, preservative-free, human-safe pickles you can make right in your own kitchen. And pickling is good for your health. Just can't beat it!
Pickles were first produce approximately 4,000 years ago using cucumbers native to India. Since then, pickles have been used around the world for their nutritional value and healing potential. Traditionally, pickling was done as a natural way of preserving food. The idea of pickling is to create an environment that is inhospitable to the microbes that typically cause food to break down. Vitamins A, D, E + K are not lost in the pickling process, so in a way it's better than cooking where you can lose some nutrients. The cucumbers are high in water content and you can infuse with any herbs you would like. I used Thyme this time.
THYME is a wonderful herb, which has many medicinal values:
While you would not want to have pickled foods as the majority of your diet, it's ok to have some pickles foods - So, once again, everything in moderation. Why is that? Because some pickled foods are made with high salts or preservatives, which are not good for our health as we know. The beautiful thing about learning how to make them at home is your ability to have control over what is in your food. Choose organic ingredients and put love into it while you make it.
To make you will need:
8-12 mini to small cucumbers
12.7 fl oz (375 mL) Raw Coconut Vinegar
Handful of black peppercorns
2-3 cloves garlic
A few sprigs of Thyme
1 Tbsp ground Himalayan Sea Salt
To make:
Cut baby cucumbers in quarters and place in 32 oz mason jar. This recipe makes two jars of pickles. Place pickles, sliced garlic, whole peppercorns and Thyme and then pour approx 6oz (1/2 the 385 mL bottle) into each jar. Fill to top with filtered water. If you prefer it less vinegar-like, decrease your ratio of vinegar to 1/4 of the jar and 3/4 water instead of half and half. Easy-peasy! Cover with lid and place in refrigerator for 1-2 weeks. Enjoy! Be well. Namaste.
Never worry about buying store-bought pickles again! All natural, preservative-free, human-safe pickles you can make right in your own kitchen. And pickling is good for your health. Just can't beat it!
Pickles were first produce approximately 4,000 years ago using cucumbers native to India. Since then, pickles have been used around the world for their nutritional value and healing potential. Traditionally, pickling was done as a natural way of preserving food. The idea of pickling is to create an environment that is inhospitable to the microbes that typically cause food to break down. Vitamins A, D, E + K are not lost in the pickling process, so in a way it's better than cooking where you can lose some nutrients. The cucumbers are high in water content and you can infuse with any herbs you would like. I used Thyme this time.
THYME is a wonderful herb, which has many medicinal values:
- Using Thyme rather than salt in your food can lower blood pressure and cholesterol.
- Natural Cough remedy
- boosts immune system due to being a good source of Vitamin C, Copper, fiber, iron and manganese
- has fungicidal properties
- repels mosquitos
- Boosts mood due to active substance, carvacrol, which affects neuron activity and increases mood
While you would not want to have pickled foods as the majority of your diet, it's ok to have some pickles foods - So, once again, everything in moderation. Why is that? Because some pickled foods are made with high salts or preservatives, which are not good for our health as we know. The beautiful thing about learning how to make them at home is your ability to have control over what is in your food. Choose organic ingredients and put love into it while you make it.
To make you will need:
8-12 mini to small cucumbers
12.7 fl oz (375 mL) Raw Coconut Vinegar
Handful of black peppercorns
2-3 cloves garlic
A few sprigs of Thyme
1 Tbsp ground Himalayan Sea Salt
To make:
Cut baby cucumbers in quarters and place in 32 oz mason jar. This recipe makes two jars of pickles. Place pickles, sliced garlic, whole peppercorns and Thyme and then pour approx 6oz (1/2 the 385 mL bottle) into each jar. Fill to top with filtered water. If you prefer it less vinegar-like, decrease your ratio of vinegar to 1/4 of the jar and 3/4 water instead of half and half. Easy-peasy! Cover with lid and place in refrigerator for 1-2 weeks. Enjoy! Be well. Namaste.
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