Summer Pickles
Homemade
pickles contain beneficial enzymes and bacteria that aid digestion
and overall health. They also help reduce cravings, especially
for sweets. When foods containing beneficial bacteria are
eaten
consistently over time, digestive issues, bloating, and belly fat will greatly
decrease. Eat a small amount daily with a meal.
Pickles are easy to make. Supermarket
pickles are quickly processed and do not contain beneficial
bacteria. Summer pickles are lighter and pickled a short time;
winter pickles are those that are pickled for a longer time.
Do not use
plastic for pickle making. Glass or ceramic are best.
Soy
Sauce/Vinegar Pickles
Heat a mixture of
half soy sauce or tamari and half water (1/2 cup each). Let cool.
Add 2 TB. brown rice vinegar. Slice very thin root, ground or any
sturdy vegetable. Put vegetables in liquid, cover with cheesecloth
and let sit for 3 or 5 days and then refrigerate.
Eat a few pieces with one meal daily.
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Cucumber Pickles
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2 cups cucumbers, sliced thin |
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2 Tablespoons brown rice vinegar |
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1 1/2 teaspoons unrefined sea salt |
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Place all ingredients in a pickle
press and mix thoroughly. Place top on pickle press and screw
down When water level rises to pressure plate, release
pressure slightly and let sit for 2-3 hours.
If you do not have a pickle press,
place all ingredients in a glass or ceramic bowl and mix thoroughly.
place a plate on top of the ingredients and apply weight such as a
gallon water bottle, or a clean brick--anything heavy.
After 2-3 hours, squeeze out the excess liquid and
eat a small serving with one meal daily. If they taste too
salty, rinse them.
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