topic posted Sat, March 10, 2007 - 8:57 PM by  Ameeelia
i hopped over here from the kombucha tea tribe where i just read this, a gift to us from skooter:

I love pickles, especially homemade ones, and I love kombucha too. Fortunately enough, if you keep a kombucha culture long enough without attending to it, it creates the most wonderful and tasty vinegar. As I hate to throw things away that are perfectly usable I decided to make some quick summer pickles and they came out very tasty. And I get the benefits of kombucha along with it!


1 1/2 cups Kombucha vinegar
1/2 cup of Apple Cider Vinegar
1/4 cup Organic Evaporated Cane Sugar (or reg. white sugar)
2 cups Warm water
1 Yellow Onion - finely sliced
1 tbsp Salt
1/2 tsp Black pepper, coarsely ground
3 medium Cucumbers - unpeeled, cut to 1/4 inch diagonal slices
1 2 or 3 quart round pyrex or plastic container
1 small plate, one that fits as snugly as possible within the container.

Aside from the water, bring all ingredients to room temperature before combining. Mix all ingredients, except the cucumber and onion slices, into the container and stir until salt/sugar are dissolved. Taste and adjust spicing to your preference. Add cucumbers and onions and gently stir to evenly distribute ingrediants. Use the plate, face down, as a weight to ensure everything stays beneath the solution. Cover with lid of plastic cling film for 24 hours at room temp. Then taste and adjust spices. You'll likely need to add more vinegar and salt. Replace the weight and cover, allow to steep for another 12 to 24 hours, depending upon how crisp or pickled you like them.

If you're at all like me and my family these won't last long enough to spoil so they don't require refrigeration, unless you prefer your pickles cold.
posted by:
North Carolina
  • Unsu...


    Sat, March 10, 2007 - 10:11 PM
    Thank ya, I hadn't remembered to post it here.

    I just came back into town and immediately ran to my kitchen to have another taste. 36 hours old now and veddie veddie nice.

    Sun, March 18, 2007 - 4:09 AM
    Cooli Cooli, thank youzz.
    Healing With Whole Foods (a Bible of mine and many others)
    Has wonderful recipees for pickles and reccommends that we use more than just cucumbers, for instance, I was partial to the soysauce ginger watermelon rind pickles - while your not throwing anything away!! :) Waste not Want not. And, for all of you growing too many zucchini, I found out the other day that these little babies don't even need to be peeled before pickling. Get creative and adjust this recipee as you will. I'm so excited about kombucha pickles!
    Thank you!

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