Comments on: Pickling 101 – Vinegared Cucumber Salad Recipe

By: Sweet And Tangy Pickled Cucumber Chips RECIPE | Green Prophet

Sweet And Tangy Pickled Cucumber Chips RECIPE | Green Prophet — Mon, 24 Dec 2012 06:41:17 +0000

[…] Vinegared Cucumber Salad […]

By: October Seasonal Produce in the Middle East | Green Prophet

October Seasonal Produce in the Middle East | Green Prophet — Mon, 10 Oct 2011 13:46:05 +0000

[…] eggs poached in sauce made from some of those tomatoes? And, it’s the last chance to try our vinegared cucumber salad before cool weather drives prices […]

By: Surprising Salt | Green Prophet

Surprising Salt | Green Prophet — Mon, 18 Jan 2010 22:31:24 +0000

[…] is the macrobiotic theory, which holds that sea salt and food fermented in it (soy sauce, miso, pickles) is good for you, taken in moderation. It seems that unrefined sea salt has 95% sodium chloride, 4% […]

By: Hamutal Dotan

Hamutal Dotan — Mon, 29 Sep 2008 06:36:00 +0000

Hi Jeff. Thanks for the encouragement. Pickling is a good adventure – have lots of fun on the farm!

By: Jeff

Jeff — Mon, 22 Sep 2008 23:12:07 +0000

And try lacto-fermented pickles too for added health benefits and for using live cultures in the air to ferment your vegetables (see: http://greenprophet.com/2008/06/11/601/wild-fermentation-sandor-kat/).

Hamutal, I was going to post in the coming days that I’ll be working on an organic farm in Connecticut making pickles for the next three months, so I was so excited to see your post. I tend to shy away from vinegar pickling whenever I can just because I really prefer the taste of live-culture pickles, though vinegar does make things shelf-stable, which is certainly important in food preservation. Good luck with your pickling endeavors.