I based this on a recipe from Ani Phyo's big hardcover. It is basically to use raw apple cider vinegar and purified water in a glass jar. I put in a couple of cloves of garlic and some unrefined salt.

I have always loved pickles but of course they are canned and so not fresh. These are nice and crisp and are done quite quickly--24 hours--and so convenient to grab. I like to eat a few spears with cooked food because it seems to help with digestion. I don't have such issues but it still feels nicer to get those enzymes.

You can pickle all sorts of veggies and another thing it does is soften them. I think I am going to make pickled hot peppers next.

Just wanted to add that of course you can pickle things vinegar-free with a salt brine but I found that the pickles got soggy with the salt brine. They stay nice and crisp in the vinegar. It's good to use pickles and not regular cukes, and Persian cukes are particular nice.

For raw pickles ,better not to use vinegar .its more healthy to have a natural fermentation .use only sea salt and water .I make smal container each time it stays fresh

Oh god, I am in LOVE with these raw pickles by OLY Kraut. Sour raw pickles. I never ever ever had pickles better than this.

Try these. Pregnant women be thanking me

[olykraut.com]

rima Wrote:
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> For raw pickles ,better not to use vinegar .its
> more healthy to have a natural fermentation .use
> only sea salt and water .I make smal container
> each time it stays fresh


Why do you say healthier? It has different nutrients but I have tried a salt brine and the pickles didn't stay crisp. It is cheaper, though, so perhaps I will try again now that I finally found my Perfect Pickler! I ordered it and couldn't locate it in the apt. for a few years now, LOL. I just found it.