I love this pickle recipe! It is out of Sally Fallon Morell and Mary Enig’s ‘Eat Fat, Lose Fat‘ book, which is a great book to read in addition to Nourishing Traditions. It’s nice to have a sweeter version of the lacto-fermented pickle, and the honey and lemon juice in this recipe do the job nicely.
Tips for making Bread and Butter Sweet Pickles
- Use a mandolin or a food processor to make the cucumber slices and the job goes very quickly!
- I had to slightly heat my honey/lemon mixture (on low as to not kill the good bacteria in the raw honey) to combine it and also get the salt to dissolve. Remove from heat, and test with finger before adding the whey. It should be just warm and not hot.
- I also poured the liquid equally into the jars before packing the cucumbers to ensure that each jar had the same amount.
- If you don’t have the spices, don’t worry! I didn’t have them but I decided to make the recipe anyway, and the pickles are wonderful. I will add the turmeric, celery seeds and mustard seed next time though.
Bread and Butter (Sweet) Pickles
Rating: 1 fork (key)
Yield: 2 quarts
- 7 cups thinly sliced pickling cucumbers or gherkins
- 1 cup thinly sliced mild onion
- 1 cup fresh lemon juice
- 1/3 cup whey (for casein/dairy free omit whey and use twice the salt)
- 1 cup raw honey or maple syrup
- 3 Tablespoons sea salt
- 1-2 Tablespoons whole celery seeds
- 2 teaspoons turmeric
- 1 Tablespoon yellow mustard seed
In a large bowl, mix cucumbers with onion and place in 2 quart-sized, wide mouthed mason jars, pressing down lightly with a pounder or meat hammer. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover. Keep the top of the liquid 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to the refrigerator.
This recipe comes from Weston A Price Foundation chapter leader Kim Lockard.
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