-5 radishes with fresh greens attached
-1 tsp kosher salt
-½ cup white wine vinegar (pictured using RED wine vinegar)
-1 tsp organic evaporated cane juice
- Wash radishes. Remove and reserve greens; allow both to dry.
- Thinly slice radishes and place into a small bowl so they fit snugly. (NOTE: Use a zip-top bag if desired).
- Toss radishes with salt to coat well. Refrigerate and allow to rest for 45 minutes.
- Remove radishes and rinse under cold water. Allow radishes to dry on a towel.
- Mix vinegar and cane juice in the original bowl or bag and add radishes to the brine, ensuring they’re covered. Refrigerate for an additional 45 minutes or up to 24 hours.
- Toss reserved radish greens in a simple vinaigrette of your choice with some dried cherries or cranberries for a peppery salad.
*From Clean Eating Magazine (March 2013)
Prep: 10 min Cook: 15 min Chill: 48 hr Servings: 8
-8 eggs (already hard-boiled, or follow procedure in step 1)
-2 (15 oz.) cans whole pickled beets, juice reserved
-1 onion, chopped
-1 cup white sugar
-¾ cup cider vinegar
-½ tsp salt
-1 pinch black pepper
-2 bay leaves
-12 whole cloves
- Place eggs in a saucepan and cover with water. Bring to a boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
- In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
- Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
Stir or shake once or twice a day for even color. 48 hours is a minimum, will usually take four days to be colored through.
Melt-In-Your-Mouth Coconut Oil Fudge
-1 ½ cups organic coconut oil
-1 ½ cups organic evaporated cane juice, sugar, or 1 cup honey
-1 cup organic cocoa powder or carob
-½ tsp Celtic or sea salt
-⅛ vanilla bean or 1 tsp real vanilla extract
-2 Tbsp mesquite powder or Maca, optional
- Melt the coconut oil, if very hard, by placing in a small bowl over hot water.
- In a food processor work bowl, process cane juice or sugar until it becomes a fine powder.
- Add remaining coconut oil, cocoa powder, vanilla, and maca to food processor and process together until smooth.
- Pour into a greased 9x12-inch pan. Let set up at room temperature, below 70 degrees F, or in the refrigerator until hard. Cut into small candy-sized pieces.
- Store in covered container in the refrigerator for up to 12 months. Ha ha.
*From Truly Cultured: Rejuvenating Taste, Health and Community with Naturally Fermented Foods by Nancy Lee Bentley
Yield: 1 quart
-1 quart (1 ½ pounds) pickling cucumbers
-1 clove garlic
-1 red hot pepper, dried
-1 Tbsp pickling salt
-2 Tbsp white vinegar
-2 (or more) fresh dill heads
- Wash the cucumbers and pack into a hot, sterilized quart jar.
- Add the garlic, pepper, salt, vinegar, and dill. Cover with boiling water, seal. Store in the refrigerator.
- Let sit for at least 6 weeks and enjoy!
Many recipes call for putting a hot pepper, a slice of fresh horseradish root, a garlic clove, or a slice of ginger root in the bottom of the canning jar. The hot pepper, the horseradish, and sometimes the garlic and the ginger, will add a hot flavor to the pickle. The ends of the pickles that touch the pepper or horseradish will get quite hot, in fact. If you aren’t one who enjoys that kind of sensation, skip these ingredients. Be aware, though, that the horseradish does add a slight crisping quality.
*Submitted by Deb Pienkowski
-1 cup mixed berries (cranberries, blueberries, and blackberries all work well)
-½ cup apple cider vinegar
-¼ cup organic cane sugar
-1 cinnamon stick
-1 Tbsp honey
-½ tsp whole cloves
-½ tsp salt
- Place mixed berries in heatproof bowl and set aside.
- In saucepan over medium heat, combine apple cider vinegar, organic cane sugar, cinnamon stick, honey, whole cloves, and salt and bring to a boil.
- Cook until sugar is completely dissolved, 3 to 5 minutes.
- Remove cinnamon and cloves. Allow brine to cool slightly, then pour over berries.
- Allow mixture to cool completely before serving.
- Store in airtight container in refrigerator up to 3 months.
From “Prevention” Magazine
Serves: 1 quart Prep Time: 10 min Cook Time: 48 hours
-¾ to 1 lb fresh green beans
-1 large clove garlic, thinly sliced
-pinch red pepper flakes
-1 tsp dried dill OR 3 to 4 sprigs fresh dill
-1 ½ Tbsp unrefined sea salt
-2 cups filtered water
- Place half of the sliced garlic to a clean quart-sized mason jar, followed by the red pepper flakes and dill.
- Snap off the stem-end of green beans. Blanch green beans in boiling water for 2 minutes, then immediately transfer to a bowl of ice water until no longer hot. Drain the blanched beans well and pat dry with paper towels.
- Add green beans to your jar, stem-end down, packing them close together. It helps to lay the jar on its side at first. Fill the jar completely with the green beans, but do not pack them in too tight. Sprinkle remaining garlic slices on top of beans in jar.
- In a bowl, or large glass measuring cup, mix together the water and salt. Pour this mixture into your jar of beans to cover, being sure to leave 1-inch space from the top of the jar for expansion. (If the brine does not cover, simply make up another batch using the same ratio of salt to water.)
- Place lid (preferably air-lock lid) on the jar tightly. If using air-lock fill with water according to instructions. Allow to ferment for 3 days at room temperature, checking after day 2. When they are done, the beans will smell and taste “pickled”, but they should still be slightly crisp.
- Remove air-lock lid, if using, and replace with storage lid-transfer to cold storage.
From Cooking God’s Way