There are so many excellent recipes for pickled vegetables you can try. Instead of writing the recipes, links to my favorite pickled recipes are below. Most of the recipes are refrigerator pickles…meaning no canning, no sterilizing jars, no fancy equipment. Just good, crunchy, tangy vegetables. Use organic vegetables and herbs as much as possible…feed your body the best possible nutrients, and that means organic.
Give these recipes a try…they are delicious! Now, go and make some healthy pickles and send photos; I’d love to see them and will post them on the website.
A few notes for those immunocompromised:
- Wash your vegetables really well. Be extra cautious and diligent with food preparation. I use the Organic Fruit & Veggie Wash which comes in a handy spray bottle. Actually, everyone needs to be extra careful in cleaning fruits and vegetables, immunocompromised or not!
- Clean the jars and lids you’ll be using really well with soap and water; don’t just rinse them. Or sterilize them if you wish.
- Refrigerate the pickles right away. Many of the recipes call for leaving the pickles on the counter for several days – don’t! Your pickles will still ferment, but much slower due to the cold environment.
- For those recovering from a stem-cell transplant…follow your healthcare team’s instructions about food safety. It is critical to avoid all foods that are naturally fermented (kefir, tempeh, miso, aged cheese, kimchi, raw yogurt, etc.). Source: mayoclinic.org/drugs-supplements-acidophilus/art-20361967