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We are now learning that fermented foods, helps restore our gut  to retain a healthy balance.  By reintroducing “ pre,retro- foods”  the foods that our grandparents would have eaten, we can regain our health and  homeostasis.  In by-gone years our grandparents and great- grandparents ate a much healthier diet filled with a large variety of local fruits and vegetables.  Their diverse knowledge seems to have been lost in the Mc’D fast shuffle in life.

However, we can learn these techniques by picking up old recipe books and relearning  the old eating patterns and manner  such as, eating seasonally, eating simple-no processed foods, growing our own foods “Victory Gardens” and by practicing  “preserving our own foods” ( fast “slow” foods). We can regain our health and appreciation for the vast diversity of foods that surround us. Food is medicine and when we face this concept and except it, our food will make healthy changes in our own lives.

Pickled Onions, Peppers and Dandelion’s

I love this recipe because it is a condiment, a snack, a salad, and medicine.

5 large red onions sliced thin

9 large green peppers cut into 2 inch chunks

9 dandelions, root and leaves(no flowers)

6 cloves of garlic . smashed (leave whole)

1 bunch of dill, chopped

½ teaspoon red pepper flakes

12 black pepper corns

1 gallon white vinegar

1 teaspoons sugar

Place the veggies in a large glass jar, in a sauce pan add the vinegar * with very low heat(Heat only to 100 degrees)* Warm the vinegar SLIGHTLY- keep face and nose away from heating the vinegar*!!

Take pan off of heat and put dill, garlic, red pepper flakes, pepper corns and sugar and stir, until sugar is dissolved.

Then put this slightly warm mix over the veggies in the jar. Place plastic wrap over opening then replace the lid(vinegar will corrode a metal lid)

Let this mix sit for 2 days in a cool dark place, then place in the frig for another week. It is now ready to serve. I put the veggies (including dandelion leaves) in salads, as a side dish, on sandwiches.

I let the dandelion root stay in the vinegar for about a month, before using. I take a 2 inch piece of the root every 2 days. I also drink a shot of the vinegar every day too—both are excellent for intestinal strength and cleansing the liver.

At first this recipe might sound complicated however, it is easy. I often add more vinegar to the batch, or more veggies as if it were a never ending recipe.