Peter Piper Picked a Peck of Pickles


Making our own pickles is rewarding in many ways. Besides saving lots of money, we insure that we are creating the most deliciously effective organic digestive aids that are packed with in- testinal flora. Commercial pickles are so sterile that they often lack all the enzymes and friendly bacteria found in the air. In less than 15 minutes, we can make our own pickles to last for more than two weeks. Here is one of my favorite homemade pickle recipes, with seven variations on a theme.


Lino’s Ume Pickles


1. Wash your hands and the prepara- tion area. Wash a wide mouth jar with lid in very hot water. Rinse in very hot water and air dry.


2. Select your favorite organic, seasonal vegetable, thinly sliced. My family loves red onions and my favorite is daikon radish. Slice enough to fill the jar.


3. Boil 2 cups spring water and let come to room temperature.


4. Add sliced vegetables almost to the top of the jar.


5. Pour umeboshi vinegar to ¼ volume into the jar.


6. Fill the jar almost to the top with the cooked, room temperature water.


7. Put the lid on the jar and give it a few good shakes to mix the liquid.


8. Remove lid and keep it nearby. Cover the jar top with 100% cotton cheesecloth; secure with a string or rubber band. Place on the kitchen counter for 48-72 hours, depending on the weather. In warmer weather, pickles ferment sooner.


9. You know the pickles are ready when they emit a gentle fermented fragrance and begin to form bubbles on top. Then remove cheesecloth, cover with the lid, and refrigerate.


So Many Vegetables, So Little Time


Select your organic favorites:


1. Red or white onions, cut into ½ inch half-moons.


2. Daikon radish or red radish, cut into half-moons or rounds, sliced thinly.


3. Onions, carrots and daikon, thinly sliced.


4. Broccoli and cauliflower, in small flowerettes.


5. Turnips, cut into thin half-moons


6. Pickling cucumbers, sliced in ¼ inch rounds.


7. Napa cabbage, thinly sliced or shredded.


Mix any of these colorful vegetables to create your own special brand of simple pickle. Your intestines will thank you and your health will benefit. Eat pickles daily!


Lino Stanchich is a Licensed Nutritionist (FL) and Macrobiotic educator and counselor who lives in Asheville, NC, where he presents dynamic classes and one- week Great Life seminars in the beautiful Blue Ridge Mountains. He is author of several books and DVD’s


on natural health, including Macrobiotic Healing Secrets. Phone: 828.299.8657 and on the web: www.greatlifeglobal.com


46 Organic Shopper Fall 2010


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