Monday, July 30, 2007

Quick Umeboshi Pickles

(R and KT - That's a macrobiotic cooking school in Austin!)

1 1/2 cups (packed) one type of organic vegetable, finely cut
1 cup organic umeboshi vinegar
1 cup spring or filtered water

Wash and scrub vegetables with a natural bristle brush. If onions are used, remove outer peeling, but skip the washing. Finely cut vegetables into rounds, half-moons, quarter-moons or other slices.

Place vegetables in a glass jar. Mix umeboshi vinegar with water and pour over the vegetables. Add more water if needed to cover the vegetables. Place a bamboo mat or cheesecloth on top of jar. Leave on counter for 24 hours or up to 3 days to pickle. (Most vegetables will only need 24 hours. Onions usually take a couple of days.)

Place lid on jar and refrigerate. Rinse off 1 teaspoon of pickles and eat with each meal to aid digestion. Use pickles within 1–2 months. Discard pickling water when all pickles have been used.

If pickles are too strong for your taste or condition, reduce the amount of umeboshi vinegar relative to the water.


Um, this was the easiest thing I've ever made. All you really do is mix the vinegar and water to your taste, and pour it on your sliced veggies. voila... impressive homemade pickles. They were really tasty too... especially for a sweet pickle fan like myself.

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