DIY: Making Pickles

This year with the severe drought, my cucumber plants haven't made a single cucumber. But I decided to go ahead and make pickles with some juicy organic cukes from the store. Making pickles is really easy and worth the time, no need to be suzy homemaker to pump out yummy pickles. Once you practice with cucumbers you'll be ready to pickle your other veggies too! Pickled carrots, broccoli and cauliflower taste awesome in pasta salads and stir fried with some tofu.
This pickling recipe is adapted from Aveline Kushi's Macrobiotic Cooking book, which is my fav recipe book of all time:::: *1/4-1/2 cup of sea salt ( I used an ume plum, Himalayan salt, and kombu) *
* 2 sprigs of fresh or dried dill *
* 1 onion (quartered) (I used a red onion)*
* 3 lbs. cucumbers*
* 10 cups spring water*:::: Boil the salt in the water for a few minutes, to dissolve the salt. Once the salt water cools off, you can pour it over your cucumber, onion, and dill in your glass jar. It is recommended to place this jar in a cool dark place for 3-4 days with a cheesecloth on top - but I put the jar's screw top back on, and stuck it in the fridge for a few days. The pickles will keep for approximately 1 month in the fridge. Yum! This is so easy to make you will be shocked and will want to pickle everything in your fridge! The cool thing is you can control how salty, tangy, or flavorful your pickles are and cater to your particular health needs. Also feel free to experiment using more herbs, garlic, & different types of onions.