02 Jan, 2010
How To Make Fresh, Raw “Dill Pickles”… A Brilliantly All-Purpose Condiment
Posted by: Angela Leeds In: *LGS Daily Recipe| Appetizers, Salads & Side Dishes| Great Raw Pot Luck Recipes| Other Raw Recipes
Pickles are great. So many uses — by themselves, in or with a Salad Sandwich, on the appetizer or dinner table, to munch on with raw, dehydrated flatbreads… as a garnish or condiment off-setting your main course… chopped up in your “raw vegan tuna” avo-sprout sandwich filling… it just goes on and on.
I already have in mind to enjoy these with my Savory Mushroom-Almond “Pate”/”Raw Cheese”… 
They’re also so quick and easy to make fresh, why buy the store-bought sort that are loaded with crappy salt, caustic vinegar, and who knows what else? Make it fresh, eat it living… taste and feel the difference. And these make a pretty and much-appreciated addition to a raw pot luck (or other buffet) table!
This is a basic recipe to which you can add all sort of other ingredients to your taste, such as sliced red pepper, finely chopped ginger, a sprinkling of cardamom and/or cumin seeds, garlic, cilantro, chile, jalapeño, and/or turmeric. All of these would do well on their own… or add them all together!
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