Dill Pickle Recipes (LSCDL recipes)

[Guest guest]

Honey Dill Pickles (an LSCDL recipe)

4 unpeeled* cucumbers, sliced paper

thin

½ cup plus 2 tablespoons honey[1]

1 cup white vinegar

½ cup water

2 tablespoons dried dill weed

2 teaspoons white pepper

Place honey, vinegar, dill weed and pepper in a blender and blend until

the dill weed and pepper are essentially invisible. Pour over the

cucumber slices.

Use the water to rinse the remaining spices out of the blender container,

and add it to the mixture. Stir well.

Place a small plate or bowl on top of the cucumbers to be sure they are

completely submerged in the solution. Cover tightly, and keep at room

temperature for 12 hours. Chill. Wait at least overnight to eat. Keeps

for weeks in refrigerator.

Refrigerator

Dills (an LSCDL recipe)

10-14 whole pickling cucumbers, approximately two inches

long , or one large cucumber, cut in spears, if smaller pickling

cucumbers are not available

3 sprigs dill -or- 2 teaspoons dried dill weed

2 cloves garlic, pressed

½ cup fresh lemon juice or white vinegar

Cold water

If using dried dill weed, blend it with the lemon juice in a blender.

Otherwise, pack a sterilized jar with the cucumbers, dill and garlic,

alternating layers, leaving ¼ inch headspace.

Pour lemon juice over cucumbers and fill jar with cold water. Seal and

refrigerate for about two weeks.

These will keep at least six weeks after they are dilled.

Variation: use thinly sliced cucumbers, and follow the directions for the

honey dills.

* Unless you are well healed, peel the cucumbers

first.

[1] If honey is not well-tolerated, substitute water,

with saccharin equivalent to the honey, about three teaspoons.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

[Guest guest]

Thank you Marilyn for these recipes. You are a life saver!!!! ________________________________________________Loving Care Gay Surgery '75, CD '94,SCD '97, No meds. '98 SCDâ„¢Stores: http://www.SCDiet.net/ Moderator Indy, IN

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To: BTVC-SCD Sent: Tue, June 1, 2010 11:27:04 AMSubject: Dill Pickle Recipes (LSCDL recipes)

Honey Dill Pickles (an LSCDL recipe)4 unpeeled* cucumbers, sliced paper thin ½ cup plus 2 tablespoons honey[1] 1 cup white vinegar ½ cup water 2 tablespoons dried dill weed 2 teaspoons white pepper Place honey, vinegar, dill weed and pepper in a blender and blend until the dill weed and pepper are essentially invisible. Pour over the cucumber slices. Use the water to rinse the remaining spices out of the blender container, and add it to the mixture. Stir well. Place a small plate or bowl on top of the cucumbers to be sure they are completely submerged in the solution. Cover tightly, and keep at room temperature for 12 hours. Chill. Wait at least overnight to eat. Keeps for weeks in refrigerator.Refrigerator Dills (an LSCDL recipe)10-14 whole pickling cucumbers, approximately two inches long , or one large cucumber, cut in spears, if smaller pickling cucumbers are not available3 sprigs dill -or- 2 teaspoons dried dill weed2 cloves garlic, pressed½ cup fresh lemon juice or white vinegarCold water If using dried dill weed, blend it with the lemon juice in a blender. Otherwise, pack a sterilized jar with the cucumbers, dill and garlic, alternating layers, leaving ¼ inch headspace. Pour lemon juice over cucumbers and fill jar with cold water. Seal and refrigerate for about two weeks. These will keep at least six weeks after they are dilled. Variation: use thinly sliced cucumbers, and follow the directions for the honey dills.* Unless you are well healed, peel the cucumbers first. [1] If honey is not well-tolerated, substitute water, with saccharin equivalent to the honey, about three teaspoons.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Recipe from Louisiana SCD Lagniappe (forthcoming) — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny

Longhair Dachshund Babette the Foundling Beagle Recipe from Louisiana SCD Lagniappe (forthcoming)