i'm addicted! this is so easy and delicious! all of my friends can't get enough. and i cna't believe i haven't been doing this my entire life!!

Raw, fermented sweet pickle relish. Made sauerkraut style and chock full of lovely probiotics.
I love this on my salad, in soups or as a snack with some raw crackers

I threw this together for dinner 2 nights ago after finding some huge zucchinis and surprising cute little summer squash at my local organic. It tasted fresh and delicious, but I just ate the leftovers 2 nights later and wow! It was amazing. The salt and oil have very lightly pickled the zucchini and squash, and the flavors have really melded together. I recommend making this at least a day and advance for optimum flavor.

I threw this together for dinner 2 nights ago after finding some huge zucchinis and surprising cute little summer squash at my local organic. It tasted fresh and delicious, but I just ate the leftovers 2 nights later and wow! It was amazing. The salt and oil have very lightly pickled the zucchini and squash, and the flavors have really melded together. I recommend making this at least a day and advance for optimum flavor.

“Careful when you open a jar of these – the only way to stop eating them is to finish the jar.” – McNeill

This recipe compliments of David McNeill. It was adapted from ‘Tasty Vegan Delights’.

When I took a bite of these cucumbers, I couldn’t believe how good they were.

I especially like this pickle recipe because it does NOT use vinegar, an amylase (enzyme) inhibitor. Although, apple cider vinegar has its benefits. Fresh dill could be used.

As with any recipe that uses lemons, make sure the lemons taste ‘right’ or taste good. Lemons can make or ‘break’ a recipe.