When making low histamine recipes, we don’t think of pickles as there are only fermented pickles popping up on search engines most times. Due to this recipe being for the mast cell community, I have chosen to write a smaller-portioned recipe. Due to the build-up of histamine, we do not want to have the pickles sit in the fridge for weeks at a time. This is due to the build-up of histamine in leftovers or stored items in our fridge. If left for too long, the build-up of histamine becomes higher. Creating a low-histamine pickle recipe allows for quicker consumption and lower histamine content. A smaller size will result in them being used up more quickly!
Anti Fermented Pickles: Enjoying This Remake
If new to low-ferment recipes or the mast cell diet, you may not know histamine is present in fermented pickle recipes. This is also the case with products such as sauerkraut, mustard, ketchup, pickled veggies, and more. Ketchup is a good example of a fermented recipe due to vinegar. Typically, they are not recommended on a low histamine diet. In this ferment-free pickle recipe, we’re replacing the fermented portion of the recipe with a brine only. This brine consists of lemon vs. the high histamine content of vinegar. By removing vinegar, it becomes a low histamine non-fermented pickle recipe.
When we discuss fermented pickles it’s important to note there are two types of pickles. They are either made with a brine or made through lacto-fermentation. In stores, pickles contain vinegar which acts as the acid, causing what tastes like a fermented product. It is said that pickles made with vinegar are not fermented. However, vinegar is a fermented product which makes them unsafe for most mast cell patients. When made with the lacto-fermentation process it utilizes water and salt over a period of time. While the latter does not include high histamine foods, it does increase in histamine over it’s maturity. Due to the 3-6 week timeline they must reach for sourness the histamine result is high.
Enjoying Histamine Friendly Recipes:
The crunch, the acidic bite, & the garlicy, dill-infused flavors are unlike anything else. When we lose the ability to have them, you want them even more! The saying you want what you cant have certainly applies here. Now, thanks to this recipe you most certainly can! Below you can try even more unconventional dishes when on a histamine-friendly diet.
If you enjoy low histamine recipes or looking for ones supporting a low histamine diet, you’ll love my other recipes! My MCAS safe caesar salad dressing with kale & croutons , my anti-histamine tea recipe, and my low histamine ketchup and mustard recipe are all fantastic options. Drinks that are histamine friendly are my alcohol-free mock whiskey recipe, my MCAS-friendly vanilla milkshake recipe, and my mock margarita recipe!
Fermented Pickles Remake: MCAS Edition
- 1 large bay leaf
- 1 tbsp yellow mustard seeds
- 1 tsp brown mustard seeds
- 2 tbsp freshly chopped dill
- ½ cup lemon juice fresh only
- ¼-½ tsp red pepper flakes
- 1 tbsp himalayan salt
- 1 cup filtered water
- 1 tsp multi colored peppercorns
- 4-5 large garlic cloves
- 2 heaping tbsp light honey
- ½ tsp coriander
- ½ pound english cucumbers, Persian cucumbers, pickling cucumbers (read notes regarding pickling version)
- Wash your ingredients. If you can set your dill out after washing for a few hours to dry, I prefer this! Chop your dill & garlic and add to a large wide-mouth mason jar.
- Next cut your cucumbers according to the below instructions.
- Make sure your cucumbers are cut in 4's if using english cucumbers and pickling cucumbers. If using Persian cucumbers, cut them in 2 as they will be too small into 4's.
- Store in the fridge for at least 10 hours to get the flavor to penetrate the cucumbers. After 10 hours, taste a pickle to see if it needs additional salt or spices. Stir or shake occasionally.