In a Pickle with Lino


c. Lino Stanchich from Anne Marie Colbin

  • 7-8 unwaxed small organic cucumbers, very fresh, washed
  • 2 sprigs fresh dill
  • 2 cloves garlic
  • Spring or filtered water to cover
  • 1 teaspoon sea salt per cup of water

Pack cucumbers tightly in a one-quart sterilized jar or crock with a lid. Add the dill and garlic. Fill the container with water. Pour the water into a measuring cup to determine how much salt to use. Place water into a 1 1/2 quart pot. Add salt to water and bring to a gentle boil. Let cool half way. 

Pour warm salted water over the cucumbers, cover with cheesecloth and allow them to stand at room temperature for 3-5 days. Do not touch the pickles or jar! After 5 days, sample a pickle. When they taste right to you, cover with a lid and place in the refrigerator. Pickles will keep fresh up to several weeks.

Adapted from Original recipe from Anne Marie Colbin’s Book of Whole Meals.



© Lino Stanchich

These pickles can be made the same as Dill Pickles above. Instead of cucumbers, use small cauliflower flowerettes, sliced carrots, bell peppers, onions, celery, beans, baby corns, etc. Follow directions above. These will ferment adequately in 3-5 days.

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