Dill & Garlic Pickles – Pickled Cucumber Recipe

Dill and Garlic Pickled Cucumbers

Ingredients for Pickles:

  • 3 T sea salt
  • 1/2 cup white wine vinegar
  • 1/2 t green peppercorns
  • 1/2 T pickling spice
  • 3 cups water
  • 5-7 cloves of garlic
  • 1 bunch dill, fresh
  • 5-7 pickling cucumbers, washed ans sliced

Ingredients for Pickling Spice:

  • 1 T coriander seeds
  • 1/2  T red pepper flakes
  • 1 T whole clove
  • 1/2 T ground ginger
  • 1/2 t Chinese 5-Spice


Combine the salt, white wine vinegar, green peppercorns, pickling spice, and water in a large pot.  Bring to a boil and cook for 3 minutes.  Turn off the heat and let the brine cool to room temperature.

Clean and wash some Ball jars.  Stuff them with as many pickles as can fit.  In any open space stuff in some dill.

Pour the brine into the jars, secure them tightly and let them sit in the fridge for three weeks.

* My friend Mariana told me to put a grape leaf on the bottom of the jar before filling it and it will keep your pickles crisp.

I’ll try that next time.


Mid-day Snack – Kimchi and Pickled Vegetables with Crackers

Pickled Carrots, Kimchi & Pickled Radish and Onion Mixture with Crackers

Here are links to their recipes:

Pickled Carrots

Pickled Radish and Onions

Kimchi (Kimchee)

I hope you enjoy them as much as we do!!!

Kimchi (Kimchee) Vegan Recipe – Probiotics

Kimchee (kimchi) – Fermented Vegetables – Probiotic

What is the secret behind the miraculous effects of Kimchee and Kombucha? The Probiotics, the beneficial bacteria we need to have a healthy system.

Trillions of microorganisms of various types reside in the gastrointestinal (GI) tract, from the stomach to the colon. This is also where our immune system sits. Here, deep in your gut, is where your health challenges lay. Our body’s reaction to beneficial bacteria works differently than how it reacts to bad bacteria. The good microbes calm the immune response, not just in your stomach but everywhere, increasing your well-being and protecting you from the harmful bacteria.

Probiotics help treat maladies such as urinary tract infections, bladder infections, irritable bowel syndrome and your over all immunities.

My Recipe


  • 1 head of Green Cabbage (any cabbage with do), washed and cut into bite-size pieces
  • 5 carrots pealed and cut into bite-size pieces
  • 5 celery salks, washed and cut into -bite-size pieces
  • Left over broccoli stems I had, cut into bite-size pieces
  • 3-4 tb sea salt (regular salt will do)
  • 2 tb finely minced fresh ginger
  • 1 1/2 tb finely minced fresh garlic
  • 5 scallions – finely chopped
  • 1 dried red pepper
  • 1 tb cayenne Pepper
  • 1 ts sugar


In a large bowl put 5-6 cups water and 3 tablespoons plus 2 teaspoons of the salt. Mix. Add the cabbage carrots, celery, broccoli to this water and dunk them in a few times as they have a tendency to float. Leave the vegetables in the salty water. Cover loosely and set aside for 12 hours. Turn the vegetables over a few times.

Put the ginger, garlic, scallions, cayenne, sugar, and 1 teaspoon salt in another large bowl. Mix well

Take the cabbage out of its soaking liquid with a slotted spoon (save the liquid) and put it in the bowl with the seasonings. Mix well.

Put this cabbage mixture into a 2-quart jar or crock.

Pour enough of the salt water over it to cover the vegetables (about 2 cups). Leave 1 inch of empty space at the top of the jar.

Cover loosely with a clean cloth and set aside for 3 to 7 days.

Pickled Radish and Onion Recipe

Pickled Red Radish and Onions



  1. Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large jar or bowl that can be covered. In another bowl, stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture.
  2. Cover and refrigerate at least 8 hours or overnight before serving.

Pickled Carrots Recipe

Pickled Carrots

  • 2 pounds peeled carrots (I used two bags)
  • 5 cups white distilled vinegar (5%)
  • 1 cup water
  • 2 cups sugar
  • 2 teaspoons canning salt, (However, I used regular salt this time cause I could not find pickling salt)
  • one bay leaf
  • one clove


  1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.
  2. Wash and peel carrots well. Cut into rounds that are approximately ½-inch thick.
  3. Combine vinegar, water, sugar and salt in a large pot. Bring to a boil and boil gently 3 minutes. Add carrots and bring back to a boil.
  4. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).
  5. Meanwhile, place 1 smashed up bay leaf and 1 clove in the bottom of each jar.
  6. Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed.

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