This recipe is adapted from D. Mary’s recipe for Cucumbers in Jars on page 75 in the book Preserving Food without Freezing or Canning

• 1 1/2 T sea salt per quart (litre) of water
• unchlorinated water
• small handful fennel seeds
• 6-10 black peppercorns
• 1 T mustard seeds
• 5-7 cloves
• 5-6 cloves of garlic, sliced
• 8-10 small to medium sized cucumbers, washed
• dill flower heads and leaves
• small handful of coriander seeds
• clean jars with canning tops
• 1 horseradish root, sliced (to keep cucumbers firm)

Method: Add the salt to a bottle of transmogrified water and shake it until it dissolves. Give your cucumbers a good wash and put the spices and garlic into the jar. Pierce the cucumbers with a fork a few times so the brine will penetrate into them. Squeeze the cucumbers upright into the jar (with the horseradish) and place the dill on top.

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These nutrient packed powerhouses are made even more exciting by the bright pink color the beets create.

• 3/4 c mung beans
• 1-2 slices of beet
• 2 t sea salt or Himalayan crystal salt
• 1/4 c whey
• 1/4 c water

Method Soak the mung beans in water in a quart jar, leave the lid off. Rinse and drain and add fresh water 2-3 times a day or more depending on the weather. Do this for about 7 days. This will be shorter in hotter climates than in cool ones.

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(Kovaszos Uborka) this traditional pickle recipe is from the Hungarian Cookery Book by Karoly Gundel (1956)

• 2 kg (4 lb) short thick cucumbers
• 150g (5 oz) bread (made with yeast)
• 20g (1 oz) peppercorns
• 40g (1 ½ oz) salt
• 2 L (4 pt) water
• dill (fresh is best)
• 1 clove garlic
• 2-3 bay leaves

Method: You will need a glass or earthenware jar with a capacity of about 4pts. Toast the thinly sliced bread. Cut off the tips of the cucumbers, taste them in case there are any bitter ones. Then pierce them all over the surface with a sharp knife. Boil the salt in the water and let this brine cool.

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People all over the world make preserved lemons. They generally leave the jar in the hot sun for a couple of days for the best flavor.

• 6 lemons (thick skins) organic
• 6 T sea salt
• Juice of 3 lemons or more

Method: Wash and scrub lemons. Cut each lemon in quarters but not right through, so that the pieces are still attached at the stem end. Stuff each lemon with plenty of salt.

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A common favorite. I have found these pickles from Morocco to Myanmar. In Asia they often leave out the beet, but I like the pink color that results from the beet juices.

• 1 large daikon radish
• 1 small beet, raw, peeled and cut in slices
• 3-4 garlic cloves, cut into slices
• 1 T whey
• 2 ½ T sea salt
• 1t or more chili powder (optional)
• water as necessary to cover

Method: Peel the daikon, cut in half or quarters. Put them in a bowl with the salt sprinkled over and mixed up. Place in jars, interspersed with slices of garlic and beets. Press down. Add the whey and add water to cover. Place the lid on and let sit in a warm place for two days. Place in refrigerator. Will keep for weeks.

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Adapted from Favorite Recipes of the Lower Cape Fear (Wilmington, North Carolina)

• 1 lg grapefruit
• 2 oranges
• 1 lemon
• 12 oz raisins
• 2 lb prunes
• 2 tart apples
• 1 stalk celery
• 2 lg onions
• 2 lb brown sugar
• 1 qt vinegar
• 1 T cinnamon
• 1 T allspice
• 1 T nutmeg
• 1 T ground cloves

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