Cucumber Dill Pickles
2 lbs. small pickling cucumbers
1 quart water
3 level Tablespoons sea salt
7 cloves of garlic peeled
1 Tablespoon whole peppercorns
5 bay leaves
1 Tablespoon whole mustard seeds
16 small dried red peppers
½ gallon jar
3 umbels of dried dill
5 fresh grape leaves
Makes 2 quarts or ½ gallon dill pickles. The proportion of salt is 3 Tablespoons sea salt to 1 quart of water. To measure how much salt water is needed to make your dill pickles, you can pack your jar with cucumbers and then fill the jar with water. Pour off the water into a measuring cup and you will know exactly how much brine to make.
The grape leaves are optional, but the tannins in the leaves make the pickles crispier. If you do not have access to grapes, wild grapes are plentiful and may be used as well. Select newer growth leaves that are more tender.
© Macrobiotics America
Olive Making (Salt Cured)
by Cynthia Briscoe
Oroville, CA, where I live, claims fame as the home of the canned olive. When a woman named Mrs. Ehmann found herself widowed and penniless, she got busy and invented the canned olive, today commonly fitted as a joke by kids over their digits at the holiday table. The Mediterranean climate here in Oroville is perfectly suited to the growth of this illustrious fruit. There is even a town named Palermo nearby since it reminded the settlers of the Italian town.
Olive trees abound here, as well as abandoned orchards that gradually succumb to housing projects and apartment complexes. Some survive the dozer and provide landscaping shade in schoolyards, parks, and around homes, as they require no water during the blazing hot summers. For most folks today, the fruits are a nuisance, staining their patios and sidewalks, but for me, they are a glorious treasure longing to be acknowledged and touched by human hands.
The late fall and winter months provide an abundance of ripe olives. The colors are a rich and vibrant deep purple, almost black. There may be a few in the mix that are maroon in color. Throw in a few olive leaves and the palette of color will make your heart sing. Combine the olive picking with a picnic, children, grandchildren or a dear companion, and the flavor of your home cured olives will be even more delicious.
Salt cured olives are so incredibly simple to make that it causes one to wonder why more people don’t, especially when you view the price tag on naturally cured olives. Perhaps folks just accept Mrs. Ehmann’s version of the dark, canned olive as the only way to have an olive. Probably they have not yet tasted the rich, robust, complex flavor of salt cured olives, or experienced the contrast of cool earth seeping through the soles of your shoes, balanced by the warm sun knitting rays into the back of your sweater…or a blue sky floating cloud patterns above your head whenever you look up to reach a higher branch heavy with olives. Mix that with the sounds of children, flushing wings, birdsong and the rubbery firm sound of olives bouncing into a bucket after picking: authentically life-delicious!
Recipe for Salt Cured Black Olives
2 parts olives
1 part salt
–Pick ripe olives from the tree. Resist the temptation to collect fallen olives from the ground as those are more susceptible to spoilage.
–Sort through the olives and pick out any remaining stems and discard any olives that show signs of insect wounding.
–Weigh the olives and write down the weight.
-Take a small sharp knife and cut a slit in each olive. Place them in a bowl large enough for washing the olives. (The slit helps to leech the bitterness from the olives.)
-Cover the olives with water. Pour off any floating debris, rinse again and drain.
–Weigh out the salt. You need an amount of salt that is ½ the weight of the olives. If you are doing a small amount of olives, it may be affordable to use your expensive natural sea salt. If processing a larger volume of olives, use pickling salt that has no additives or you can use inexpensive rock salt (we use this for salt baths). This unprocessed solar dried salt can be purchased at home improvement stores for $5-$6 per 35 lb. bag. You can use it in the rock form, but I like to put in in the blender and grind it up as it dissolves better during pickling.
–Mix the olives and salt together.
– Slip the olives into a cotton bag or old pillowcase.
– Tie off the bag and hang either outside or inside. I have some hooks in the ceiling of my front porch or you can hang them inside a garage or other protected area. Keep in mind that the salt will pull dark liquid from the olives that can stain cement or walls. Be sure to put a bucket beneath the olives to catch this liquid. If you should hang the bag from a tree, keep in mind that the dark liquid is also very salty, which will kill plants. Some people say rain does not harm the olives, but if I hang them outside exposed to the elements, I make a rain jacket for them by cutting a corner from a plastic bag and slipping the rope through this small hole.
–Cure for 4 to 6 weeks. Once or twice per week, mix the olives. Simply lift up on the bottom of the bag and gently mix by rolling the olives around inside the bag. After a month or so, taste the olives. When the flavor is to your liking, the olives are done. These olives will naturally have more of a bitter flavor, but the bitterness lessens with curing time.
–Remove the olives from the bag and quickly rinse off excess salt. Drain well. Perhaps spreading out in a single layer may be a good idea if you are storing them long term.
-These olives are delicious to me just like this, but usually I dress them with herbs and olive oil, and store them in jars in a cool place for 3-6 months. They will keep a year or longer in the fridge.
– To dress the olives toss with enough organic olive oil to coat them. Fresh or dried herbs may be added such as rosemary, thyme, or oregano. I found that fresh garlic tends to grow mold, so if you like garlic add it to a smaller amount of olives and store in the refrigerator.
Fermentation + Macrobiotic Principles =
Eat “Local & Seasonal Microbes”
by Cynthia Briscoe
Macrobiotic guidelines are founded upon natural order. One such guideline is to eat local and seasonal foods. The premise is that food produced in the area in which you live is inherently synchronized with the climate zone, weather patterns and soil matrix. By ingesting local foods, we align our health with these particulars. To me, there is additional unsung benefit of eating locally and seasonally grown foods: We also partake of the indigenous microbes of the region.
The majority of food consumed is a jumble of cross-country products shipped east to west, north to south, and from different hemispheres. The modern profit-drive food industry entices everyone to join in the grab-bag chaos of processed convenience foods, mass produced sterile foods, fragments from whole foods, and even so-called “frankenfood” chemically constructed in laboratories. Unwittingly, people are constructing their cells, tissue and organs from this food removed from its natural origins. From these deconstructed foods, we attempt to put back the missing pieces with supplements and repair the damage with pharmaceuticals. Also damaged within the chain of modern food supply are health-giving microbes.
Within the last 15 years, technological advancements in DNA sequencing have exploded microbe identification and the mapping of the human microbiome (the composition, diversity, and ecology of microbes in and on the human body) previously not possible. The relationship of our health to the health of our human microbiome is unfolding as this unseen world is now being observed. Microbiologists believe that of the 100 trillion cells that compose our body, only 10% of those cells are human. The rest is all microbes! It only seems logical that that the healthy ecology of our personal microbes would benefit our individual health.
Who are we really if 90% of our DNA is microbial DNA? How does the health and diversity of our microbe community affect our health? This is certainly an interesting question. The microbe mapping is well underway, but the relationship of the human microbiome to human health is yet in the frontier stage of data collection and interpretation. Down the road, science hopes to connect the dots between diet and a healthy human microbiome. In the future, scientists predict that when we go for a medical checkup, instead of drawing blood, we will have our microbiome analyzed and adjusted.
Regardless of where you live, what nationality, or occupation, if you compare yourself to another human, you share 99.9% of your human genetic DNA. However, if you compare yourself to another human in terms of your microbiome, you share only 10% of your microbes respectively. As individual members of the human race, we are practically identical in our DNA composition. However, perhaps our unique individual identity lies within the composition of microbes that we host. Respectively that composition is greatly influenced by what kinds of food we choose to eat and how and where that food was produced.
Family members that live together and eat together share greater commonality in their microbiome. The air in our home, touching the food while preparing it, and even our pets contribute to the unique collective microbial ecology that family members share. By cooking together and eating together we may be sharing a whole lot more than conversation.
One significant way to increase your microbe health and diversity is to prepare your own fermented foods, in your own kitchen, from local organic produce. How much more “local and seasonal” can that be? Regular consumption of these naturally fermented foods, paired with a whole food diet can reverse a plethora of current health patterns such as inflammation, gluten sensitivity, heart disease, diabetes, depression, arthritis, diabetes…the list goes on and on.
Watch for the new online version of our “Make Your Own Fermented Foods Course” coming soon! If you’d like to be notified when this online course is available, email us at firstname.lastname@example.org.