<<Disclaimer: Verify this information before applying it to your situation.>> The following summarizes my inquiry on GF Pickle products: >Pickle Eater's distributed by New Morning of Acton, MA 01720 have GF relish >and pickles. I find them in some health food stores. They use lemon juice >concentrate instead of vinegar in their recipes. No too bad at all. *And another opinion on Pickle Eaters: >I don't know if they cause problems, as the >celiac in our house is 2 years old and turned his nose up at them. >I do know that they do not last as long as regular kosher dills - after a >couple of months they start to get mushy and suspicious-looking. I doubt it >would be a problem if you were eating them regularly. > >I found them at a local health food store for $4.35 for a 1 qt. jar. >I contacted Mt. Olive Pickle Co., Mt. Olive, N. Carolina a couple weeks > ago re their Sweet Pickle Relish and they assured me it is GF. >I have had no reaction to the Klausen Kosher dills, and I am _very_ >sensitive to gluten, so much so that I cannot use Heinz ketchup. > >The usual suspected ingredient would be the vinegar, and there is >always the possiblity that they could change suppliers. I have never >contacted them to confirm the status of their product line, but I >am pretty comfortable with recommmending them based on my gut reaction. Or >>rather lack thereof. >You can buy New Morning Pickles, Cascadian Farms, or Mrs. Fannings Bread >and Butter Pickles. I've heard Heinz relish is okay too, but no one has >been able to find it yet. > Heinz has a GF relish, but the pickles are NOT. >'Gedney' (brand) State Fair Pickles, Bread & Butter, Nita Schemmel's >Sweet Pickle Recipe. > >Ingredients: Cucumbers, cider vinegar, water, sugar, salt, onions, >dehydrated green peppers, dry red peppers, calcium chloride, mustard >seed, celery seed, yellow 5. > >M.A. Gedney Co, Chaska, MN 55318 > >'Stokely's' Brand Traditional Bavarian Style Sauerkraut > >Ingredients: Shredded cabbage, water, sugar, salt, caraway seed. > >Stokley USA, Inc., PO Box 248, Oconomowoc, WI 53066 >1-800-USA-1110 > >There are many other brands of sauerkraut that are made with a salt >brine where vinegar is not used. > Not to worry about the sauerkraut, as Claussen's contains only Cabbage, >salt, and a tiny bit of preservatives (benzoate of soda= 1/10 of 1 % and >Potassium metabisulfate=1/50 of 1 %) You might also consider getting >copies of Bette Hagman's books "The Gluten-Free Gourmet-Living Well >Without Wheat" and another called "More from the Gluten-Free Gourmet". We >use these books daily, and they have recipes galore. The first book has >an interesting Czechoslavakian Cabbage Soup using sauerkraut that is >sooooo good. And the second book does give a couple of recipes for making >your own pickles. However, there may be some GF pickles out there, we >just have to keep calling the manufacturers. >I have found Bubbies of SanFrancisco has GF pickles. Their Address is >P>O>Box 7326 Stockton, Ca. 95267. It is prepared in Canada for them. *I also recieved this recipe for Sourkraut: >We have been making sauerkraut ourselves this year and have been very happy >with the result. And it doesn't use any vinegar! > >Shred cabbage, add three to four teaspoons salt per head, mix well and put >in quart jars. Push down hard, the liquid that comes out of the cabbage has >to cover it. Then put aside in a cool place, but not in the fridge (put >plate under it, as it will ooze) and let it ferment (you'll see bubbles). >When the sauerkraut is done the water level will suddenly drop.(usually >three or four days) > >You can eat it now, or can it. The amount of salt has to be experimented >with. If it is too little it will mold, if too much it won't ferment. Thanks to all of you for your excellent sources! Lynda \*/\*/\*/ Lynda \*/ [log in to unmask] \*/ So. Calif.\*/\*/ _@v ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~