Are pickles paleo approved? I am looking for a low calorie natural food to munch on, and I am enjoying chowing down on half a jar at a time. I know they are very high in sodium, but that is the only downside I can see....
There is a big difference between "real" fermented pickles (i.e. vegetables that are made sour and preserved via fermentation) and virtually all store-bought pickles (i.e. Vlasic) which are basically cucumbers plus vinegar, sugar, salt, artificial colors, and preservatives.
Fermented vegetables are very good for you and I think very Paleo, since preserving vegetables in this way is very easy and entirely natural (all you need is salt and a place to keep them). This could arguably have been developed (even by accident) by ancient peoples, and provide a great way to preserve and carry vegetables for later consumption. The microbes that perform the fermentation are very good for gut health and aid in digestion and improving your immune system.
Supermarket pickles on the other hand basically vary from salt water to sour Gatorade, with artificial colorings and preservatives. You may as well drink a glass of green salt water.
try this recipe. pickles are great, but the ones at the grocery are loaded with HFCS, colors and preservatives. lucky for you, they are about the easiest thing to make yourself. forget about the reenactment nonsense. just eat real food.
Naturally fermented pickles would qualify as paleo since fermentation is a natural process. Bubbies is a good brand of naturally fermented pickles with no vinegar or sugar added. Just sea salt and probiotic cultures... You can also make your own fermented foods...Wild Fermentation is an excellent book by Sandor Katz, just skip the recipes for fermented grains (ie sourdough bread).
Fermented dill pickles are brilliant! Once you get used to making them, they take two seconds - cucumbers, garlic, dill, water, and salt - that's it! You can add more seasonings, but you really don't need to.
It's one of my best dietary changes. Everybody loves them and they help your gut. Win win!
Here's my recipe for dill pickles
Wash cucumbers, remove stems and flowery end. I slice the pickles when I make a small amount – easier to fit in a small jar (1 quart/1 liter).
Add cucumbers, peeled garlic cloves (about 10 – 15) and fresh dill interspersed in the jar.
Dissolve the coarse sea salt in hot water at the ratio of just under 1 tablespoon per cup. Add to almost to the top of the jar. Make sure all the contents are covered. I put dill on top to make sure the cucumbers are submerged.
Ferment till it is ready: 4 – 10 days. The timing depends on a bunch of things. Just open it and taste it. When it tastes ready, it’s ready.
Once they’re pickled, keep in the fridge.
Not these ones... my problem, and why I've avoided them since going primal, is that I don't know which ones are gray...
http://www.pickyourown.org/makingpickles.htm is a great pictorial how-to for pickles that are canned.
I also love lactofermented pickles, and think they are even more paleo, but I'm almost always in favor of fermented foods.
I would think the paleo human didnt make them but look at the ingredients and make sure the oil isn't a bad one and leave out the sugar. I'd give a vote of confidence but if you're really going full paleo snacking is unnecessary.
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