Quick Vegetable Pickles

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Serves 4-6 cups


  • 3-4 cups Vinegar of choice

  • 1/4-2/3 cup Sugar

  • 1 Tbsp Salt

  • 4-6 cups Vegetables of choice, sliced, diced, segmented, or cut into baton

  • (ex. English cucumber & red onion, carrots & jalapenos, pickling cucumbers, shallots, cauliflower)

  • 2 tablespoons spices, whole spices of choice, fennel, anise, cumin, black pepper, dried chili. Spices optional

Cooking Instructions

Heat the vinegar, sugar & salt and spices if using, in a saucepan over med-high heat, stirring occasionally. Continue to cook until the sugar has been dissolved for a few minutes. Add in the herbs or spices & pour over the vegetables in a mixing bowl; stir to combine. 

Let cool to room temperature, cover, & refrigerate until use. For thinly sliced vegetables, wait about 15-60 minutes before use. For larger cut vegetables, wait for up to 12-24 hours before use.

Pickled Pineapple and Turmeric Elixir

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Pickled Pineapple Core and Turmeric Elixir

Anti Inflammatory Properties


Pineapple core sliced 1/8 inch. For a quart you will need the cores of 2 small pineapples.

Turmeric powder, 1-2 Tbsp for about 1 quart of Apple Cider.

Whole cloves. I like 6-9 cloves for a quart of vinegar.

2 teaspoon or more of freshly ground black organic pepper.

Fresh Turmeric and Fresh Ginger optional, sliced.


Add all the ingredient into a jar, and cover with apple cider vinegar.

Always keep the fruit completely submerged in the vinegar.

This can be used as a vinegar for dressing and also 1 Tbsp in a glass of water in the morning.

Ready in a couple of days.

Note: If eaten directly, rinse your teeth with water after because of the citric acid.


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Vegetables and fruits are a crucial part of a healthy diet, and quality and variety are more important than quantity. No single fruit or vegetable provides all of the nutrients you need!

Olive's Magic tea

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M-spiced Tea


  • 10-12 quarts of water:

  • 1-2 cups Organic fresh Ginger, skin on, thinly sliced or and Organic fresh Turmeric, skin on, thinly sliced

  • 1 Tbsp Dried Turmeric Powder

  • 2-3 Thai Chili

  • 2 tsp Licorice Sticks

  • 1-2 cups Fresh Horseradish, grated. This can be spicy

  • 3 bu Organic Spring Onions, hairy white part only

  • 2-3 bu Organic Fresh Thyme, whole

  • 1 bu Organic Fresh Oregano, whole

  • 3 peels Lemons or whole Lemons, sliced in half

  • 12 inches Fresh Burdock Root, rough chop

  • 15-20 Whole Black Peppercorns

  • 6 Whole Cloves

  • 3 Cinnamon Sticks

  • 4-6 Tbsp Green Tea


  1. Add all the ingredients except for the green tea to a stock pot with 10-12 quarts of water.
    Cook covered on a medium simmer for about 1 hour. Add the green tea and keep simmering for another 15 minutes. Shut of the heat and cool for about an hour.

  2. Strain, and cool immediately. This is a large quantity, you will need to put it in glass jars, about 10 to 12, and refrigerate without lids. At the kitchen I have large refrigerators and I can do that.

  3. When the teas are cold, you can put the lids on. If they are warm when you put the lid on, they will develop mold.

  4. I keep mine in the refrigerator for up to a week, but the health code is different. Read important note below.

    You can reheat it or drink it cold. For more therapeutic action, avoid adding sugars. If you want to add raw and unpasteurized honey, wait until the tea cools to lukewarm temp before adding the honey so that you preserve the therapeutic properties of the raw honey as well.

Important note.

According to the Centers for Disease Control and Prevention (CDC), iced tea should only be stored in the fridge for eight hours. Of course I keep it longer at home, but I had to post that.


  • Chef’s knife

  • Large Stockpot

  • Large strainer

  • Grater or food processor


Vegetables and fruits are a crucial part of a healthy diet, and quality and variety are more important than quantity. No single fruit or vegetable provides all of the nutrients you need!