Radical Raw Life

Orange Tree


In the Garden of Eden:

"And God said, 'I give you every seed-bearing plant on the face of the earth, and every tree that has fruit with seed in it. They will be yours for food.'" ~Genesis 1:29 NIV


Pickled Cucumbers

"Raw Food for Everyone" By Alissa Cohen

12 pickling (Kirby) cucumbers, washed
2 jalapeno chiles, halved seeds intact
8 large garlic cloves, smashed
5 bay leaves
3 1/3 cups apple cider vinegar
1/4 cup whole black peppercorns
2 TBS fennel seeds
2 TBS coriander seeds
1 TBS allspice berries
1 TBS whole cloves

1. Pack the cucumbers in a large, clean jar, nestling the jalapenos, garlic, and bay leaves in between.

2. Whisk together the vinegar, 1 1/2 cups water, the peppercorns, fennel and the coriander seeds, allspice berries, and cloves in a bowl to make the brine.

3. Pour the brine over the cucumbers, making sure all the pickles are covered. Cover and store in the refrigerator. Let the cucumbers pickle for 1 week before using. They will keep in the refrigerator for up to 1 month.


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