Raw Pickles
This week at the farmer’s market, cucumbers were everywhere! Big bushels, full to the brim with the refreshing little green cukes, beconing the market goers to take them home. I couldn’t resist the little beauties and have been having fun with them in the kitchen.
History
Belonging to the same family as watermelon, zucchini, pumpkin and other types of squash, Cucumbers originating in India over 3,000 years ago. They were listed among the foods of ancient UR and even got a mention in the legend of Gilgamesh.
Health Benefits
Cucumbers have a dark, green flesh that is high in vitamin C and also contains caffeic acid. Both help soothe skin irritations and reduce swelling. Cucumbers also contain the minerals potassium, magnesium and silica which is essential for healthy ligaments and healthy skin! Since they are also high in fiber and very hydrating. Most of the nutritional benefits are in the skin, so buy organic, wash them well and leave that skin on.
Types
Cucumbers come in 3 different types. Slicing, pickling and burpless. Slicers are the dark green ones that we are traditionally used to seeing. Pickling (pictured) cucumbers have more bumps on the skin, tend to be more uniform in length. They are usually shorter and thicker. Burpless…well the name pretty much tells it all.
Since I love bread and butter pickles, I decided to take a stab at a raw food recipe for them. Traditional recipes are based on vinegar and a lot of sugar. I substituted raw cider vinegar and agave. You can try this recipe with other sweeteners, too. Just add the sweetener to the vinegar a little at a time until it tastes balanced.
While pickles can be made from any cucumbers, I did use the pickling cucumbers for this recipe. It can be easily doubled.
Raw Pickles
- 4 cucumbers, sliced
- 1/2 sweet onion, sliced
- 2 tablespoon mustard seeds
- 2 cups cider vinegar (raw)
- 1/2 cup agave nectar or liquid sweetener of your choice (more or less to taste)
- Mix together mustard seeds, vinegar and agave.
- Put sliced cucumbers and onions in glass jar and pour liquid mixture over the top. Give it a stir and let sit in the fridge at least overnight.
These will keep for a couple of weeks, refrigerated.
Jo wrote on August 23, 2011
oh, you need to add sugar or agave to taste, too.
Jo wrote on August 23, 2011
I guess I have this association between vinegar and eco cleaning products, so the pickles tasted too strong for me…;-) I will try making them again with 1 part vinegar and 2 parts water or just raw cucumbers in brine. My mother gave me an excellent recipe for pears and apples in vinegar if anyone would like to try:
1 cup vinegar + 2 cups water + cinamon stick, cloves, aniseed, bay leaf; warm the mixture gently below 40C and cool; pour over a jar filled with quartered sweet pears, apples, quince and let stand for a couple of days at least;-). Thank you for reminding me of pickles!
Jo wrote on August 22, 2011
I made these yesterday, but I’m a bit worried about the amount of vinegar. Is there a healthier way to make it, with water/vingera mixture or just water/salt/spices?
Susan wrote on August 22, 2011
Raw apple cider vinegar should not pose a problem. What exactly are you worried about? 🙂
Mindy wrote on August 11, 2011
OMG, Elizabeth. My husband and I love Bubbies, too! Susan, thanks for sharing! I am excited to make these and kick my Bubbies habit:)
Kelli wrote on August 11, 2011
I wonder if it would taste okay to add some salt to counteract the sweet since I’m a salty pickle fan.
Judith wrote on August 10, 2011
Have been searching for a long time for a recipe like this, as I buy this raw from the Farmer’s Market and would rather make my own. Getting all the ingredients this weekend to make jars of pickels!! Awesome and thanks! Judith
Elizabeth wrote on August 10, 2011
Thanks for sharing this!!! I have really been wanting to make raw pickles. My kids love pickles and Bubbies are so costly and technically not raw I’m sure.
Peace & Raw Health,
Elizabeth
Anna wrote on August 10, 2011
Just made these….they are amazing. Thanks, Susan for the wonderful recipe!
Jenni wrote on August 9, 2011
Yay!! I love love love pickles and am so disappointed that I didn’t feel like I could eat them – can’t wait to make these and enjoy one of my fav foods again!! Love your site and everything I have made from here has been AMAZING! Thanks for all your work 🙂