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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
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