Bread and Butter Pickle

This recipe ‘Eat Fat Lose Fat’ by Sally Fallon (which is a badly misnamed book - although it is great if you want to lose weight it is much much more than that and it contains the best information and two week menu plan I have ever seen for people wanting to regain their health. It is called the health recovery diet and I recommend it to everybody wanting support to recover their health). This Bread and Butter Pickle recipe is our all time favourite pickle, and very easy to make.

No cooking, and it takes only a few minutes to prepare! Tops for taste and health because it’s lactic pickle and full of wonderful enzymes for stomach and intestinal health… what more could you want!

Bread and Butter Pickle

• 3 ½ cups sliced pickling cucumbers (Deka are great (see Institute catalogue) and I use those that are slightly too big to turn into gherkins)
• ½ cup thinly sliced onion (red or brown)
• ½ cup fresh lemon juice (or apple cider vinegar)
• 1/3 cup home made whey (hang some kefir or yoghurt up in a bag and collect the whey underneath or see Change of Heart, our new cookbook)
• ½ cup honey • 1 ½ Tbsp seasalt • 1 tspn tumeric
• 1 Tbsp celery seed (save your own, it’s easy)
• ½ Tbsp yellow mustard seeds (also save your own)

Mix everything together in a large bowl, then press down into a 2 litre glass jar and put the lid on. Leave on the bench for 1 day in the middle of Summer, 3 days in the Winter or 2 in between. Place in the fridge for 7 days and then eat. They will last in the fridge for weeks.