I am not a fan of cucumber pickles. Ask most people if they like pickles, and ninety-nine percent of them assume you are talking about brined cucumbers. I don’t like store bought pickles, many times they contain Calcium Chloride, Sodium Benzoate or High Fructose Corn Syrup, among other unnecessary ingredients. Since turning fifty, I have found it even more important to stay away from processed foods unless I am doing the processing.
When Sue and I first began eating at Casa de Luz 15 years ago, it was the first time I had eaten vegetable pickles with a meal. After Sue started studying macrobiotics and taking cooking classes she learned that eating pickles regularly is an alkaline booster that also nourishes the digestive and immune system by providing friendly bacteria.
Last year I finally decided to start making my own pickles because I love them. I didn’t follow any macrobiotic guidelines, I just played around with several vinegars and then added some olive oil for extra flavor. I like to make a large batch of pickles that will usually last me a month or two.
Watch the video below for details on my process. It is very easy. I like root vegetables best for this type of pickling. The next batch I make will definitely include beets.
Homemade Veggie Pickles
Thinly sliced, carrots, daikon, radishes, onion, and garlic.
(Enough to fill a glass container)
1/2 cup olive oil
1/2 cup umeboshi vinegar (aka ume plum vinegar)
1/2 cup brown rice vinegar
1/2 cup balsamic vinegar
1/2 cup filtered water
DIRECTIONS:
Mix all of the veggies together in a glass container or bowl. Add equal amounts of the ingredients until the vegetables are covered. Let sit out of the refrigerator for a day or two. Try to wait four days after making before eating. Eat a small amount of pickle with your meal, preferably with a whole grain like barley or rice.
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{ 5 comments… read them below or add one }
this is making my mouth water! yum!
uuum, uuum, good! y’all convinced me of the ease and deliciousness factor of homemade pickles! thx for al the tips, Allan!
Dude, learn how to hold your fingers while cutting vegetables. Curl them under – so we can watch the video instead of watching to see when you are going to cut off a finger.
George, I mean dude, thanks for your concern. Yes, I know that many people use the curling or even knuckle technique when slicing and dicing in the kitchen. But there is more than one way to slice a radish. :) I assure you, one thing you’ll never see in Brown Rice Life videos is blood. Sorry to stress you out, it wasn’t my intention. Just showing how to make some delicious pickles! Enjoy! Thanks again for visiting our site.
Hi thanks for the Piclking instructions very cool. I know through studying the Ann Wigmore lifestyle about fementing and its value. I like your recipe, has more gourmet sparkle and potential as ingredients are very workable and can change flavours easily. Wow thats allot of raddish :-) Great foundation video, so anyone can make their own tastefull Pickled Vegetables. Question??: Some fementing teachers use salt, can it be used in this recipe? or is their reason no salt is used? Also is refridgeration needed ? Can it be left on counter till all eaten? Thanks again, Robert in Pennsylvania
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