Make your own healthy, fermented pickled vegetables with a few minutes preparation and 5 days time using these steps and one easy tool.
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I don’t know about you, but for years I always thought ‘fermented’ meant bubbly, strong flavored, and possibly slimy. That’s just what the word conjured up in my mind for some reason.
Now that I think about it, it probably came from those big barrels of gigantic pickles you could buy one at a time (does anyplace do this anymore?). I hated those things and really did think they were slimy.
I did realize of course that some things like wine and vinegar resulted from some sort of fermentation and I happily used them (when someone else made them), but the general unease regarding fermented foods still held out.
Because of this, I’ve never really wanted to even explore fermented foods – not even as we ate more whole, real, foods or as I realized how many things I used to buy that could be easily made healthily and cheaply at home (like salad dressings, mayonnaise, and ketchup).
But as I started to become more aware of the importance of gut health and that fermented foods are one of the things mentioned over and over that feed good bacteria in our intestines, I got curious.
How hard were they to make? What did they taste like?
I bought some refrigerated sauerkraut and kimchi to taste and see how I could use it in our daily diet. I loved the kimchi (I like things spicy), but found the sauerkraut bland.
Which of course made me think I could make it with more spices, which started me down the path of fermenting.
And guess what I discovered? It’s just natural pickling!
Don’t laugh – I really didn’t get it before actually doing it and tasting the result.
I didn’t realize that if you let vegetables sit for awhile in salt water that they will pickle, just like in vinegar. And I love pickles! Green beans, cucumbers (though just the small ones – those giant ones from my youth still haunt me), asparagus – they are all on my ‘must make’ list every season.
But I’ve learned that canned vegetables pickled with vinegar, while not bad for you, are not as good for your gut like fermented vegetables are. They are not the same thing (again, something I didn’t know).
You want the good bacteria that can only come from fermenting.
I also discovered that fermenting, an age-old method of preservation, is easy and can be used right along with canning to keep garden harvests through the winter, though stored in a refrigerator.
Since I like things crisp, I have already been using the fridge storing method for garlic dill pickles and pickled jalapeños, so it will be easy to adapt these to fermented if I want.
I’m going to be sharing more fermented vegetable recipes with you in the future, but I wanted to start with the easiest and fastest so you can taste for yourself how wonderful fresh, fermented pickled vegetables are – and the tool that can make all your fermenting practically effortless.
Easy Fermented Pickled Vegetables
To make fermented pickled vegetables you need only some vegetables and salt at the basic level. But what fun would that be?
Let’s add garlic and red pepper flakes for spiciness. I’ve also tried crushed black peppercorns in some jars which is good, too, if you’re not sure you want the full-on red pepper spice (I have found, though, that the fermenting diminishes the spice of red pepper and I’ve needed to add a lot more than in my vinegar pickling recipes).
- red pepper flakes
- quality sea salt or even specialty sea salts (though fine-ground will dissolve easiest)
- crushed black pepper
As far as the types of vegetables, stick with anything you know will stand up to pickling.
So far I’ve fermented cauliflower, carrots, and green beans. I plan on using asparagus and cucumbers as the season progresses.
You can use all of one kind or a combo like I show above – like all things you make yourself, customize to your heart’s content.
Easy Fermenting “Secret”
Want to know what makes these fermented pickles the “easiest ever?” This:
Click here to buy Easy Fermenter Lids
The part of fermenting that intimidated me (after getting over my initial misconceptions), was the whole burp-the-jar-daily thing – oh, and the potential for mold I kept reading about.
If you don’t constantly monitor the jars, you could find your counters covered in brine that’s oozed from under the jar lids. And there’s big debate on whether you should scrape off any mold or dump the whole jar. Yikes.
Enter the Easy Fermenter Lids.
I’ve mentioned these earlier because I was so excited to share this discovery with you. The comments on Amazon convinced me to try these over other so-called easy lids and I’m glad I did. They have been truly as set-it-and-forget-it as you can be with fermenting.
I’ve made half-gallon jars of sauerkraut and kimchi, quart jars of corn relish and these pickled veggies without any mold and only one instance of overflow because I filled the jar too full.
I LOVE these jar lids. They took all the trepidation out of fermenting for me.
Let’s make some fermented pickled vegetables
Grab a quart mason jar and start layering your prepared vegetables (you can cut them any size you want).
Press down as much as possible to fit as many as you can into the jar to just under the shoulders which should be 1 to 1-1/2 inches of headspace.
Finish with a sprinkling of red pepper flakes or other spices you’d like.
Dissolve a good quality sea salt into water (filtered or good well water) and pour it over the vegetables (see the recipe for exact amounts), filling to just above the vegetables, leaving 1 to 2 inches of headspace.
This space is important for the fermenting action that will occur – if you don’t leave enough, you will have liquid overflow. #lessonlearned
Since these pickles don’t need to ferment as long as things like sauerkraut (which takes weeks), you can leave less space, but it’s good to err on the side of more space I think.
Use a thin, plastic spatula (still one of my favorite kitchen tools!) to release air bubbles by pushing down the sides all around the jar.
While not a crucial when using the Easy Fermenter Lids and short fermented recipes like this one, I still like to use a weight to make sure the top vegetables stay under the brine.
I bought a set of three of these glass weights which work great, even though I thought they were too small when I first saw them. Turns out it is enough to keep everything under the liquid.
Attach lids (you can also use regular two-piece canning lids, or plastic storage jar lids, but you will have to ‘burp’ them daily – open the lid to let air in – and monitor them more closely) and set on the counter.
If using regular lids, a good idea is to set the jars on a tray, cookie sheet, or some other thing that could catch any potential overflow.
Label the jar with the date – the Easy Fermenter Lids have a way to mark the date on the top – and let the vegetables ferment (aka, pickle) for 4-5 days at room temperature.
When are the fermented vegetables done?
The finish date for fermented vegetables is very loose, in fact many recipes just say “when vegetables are finished,” relying instead on the taste test.
Since I wasn’t really sure what they should taste like, never having eaten them before, this didn’t feel good to me.
After making these many times, I can tell you that 5 days is perfect for our heated house in winter, so you can start there and adjust if needed (a warm summer kitchen may need only 3-4 days, colder may need an extra day).
These should taste like any firm, crisp pickle you’ve had.
What do fermented vegetables look like in the fridge?
I thought I’d add a photo of what the pickles look like after fermenting and being stored in the refrigerator.
The brine will get cloudy as it ferments on your counter, so don’t be concerned about that.
After putting a regular lid on the jar and storing in the fridge, the vegetables will continue to develop flavor. They will last for months and months in the fridge – unless you’re like us and they barely make it a week.
My whole family LOVES these pickles just as much as the canned vinegar pickles I’ve made for years. We can easily go through a jar a week just eating as a snack.
How do I fit fermented foods into our diet?
As far as how to fit fermented foods into a healthy diet, it helps to know you don’t need much of them – just a spoonful or a couple pieces of vegetables once or twice a day is enough to get the digestive benefits.
We find them easy to add to salads and these picked vegetables in particular make a great addition to vegetable platters or even on their own served alongside your meal.
Easiest Fermented Pickled Vegetables Ever
Ingredients
- 3 to 4 cups cut vegetables or enough to fill a quart jar (cauliflower, carrots, green beans, etc.)
- 3 garlic cloves peeled and slightly crushed
- 1/2 to 1 teaspoon of red pepper flakes optional OR coarse ground black pepper
- Other optional seasonings: dill, oregano, thyme, etc.
- 2 tablespoons sea salt
- 1 quart filtered water if on a public water system, or if well water isn't good
Instructions
- Place garlic in the bottom of a clean, wide-mouth quart jar. Layer the cut vegetables, pressing down to fit as many as you can up to the shoulder of the jar (1-2 inches headspace).
- Add any seasonings to the contents in the jar.
- Dissolve the salt in the water and pour over the vegetables in the jar until the top vegetables are barely covered.* Use a thin plastic spatula around the sides of the jar to release any air bubbles.
- Use a weight to keep the vegetables under the brine and attach a tight regular lid or airlock lid like the Easy Fermenter.
- Ferment at room temperature (60-70 degrees is ideal) for about 5 days, tasting to see if they are your desired flavor and texture. If using regular lids, burp daily to release excess pressure.
- Once they are finished, move to the refrigerator with a regular lid for storage - the flavor will continue to develop.
Notes
Nutrition
More easy fermented recipes:
5 Minute Fool-Proof Fermented Corn Relish
Fermented Pickled Jalapeno Slices
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Amelia Martin says
I used this recipe with thick, sliced cucumbers, allowing them to ferment for four days. There are a couple things I am going to do differently on my next batch, and yes, there will be more batches…
First, I will be adding the spices to the bottom of the jar with the garlic. I used dill, a couple grinds of peppercorn, an a few shakes of red pepper flakes. After placing the spices on top of the cucmber slices, placing the weights on top and pouring the brine over it all, a few pieces of red pepper flakes floated to the top, causing them to mold after four days of fermenting. I scooped them up and tossed them out and all was well but I prefer to avoid any mold if I can help it.
Second, I think for cucmber slices, four days was too long. The skin of the cucumber was still crisp but the meat of the cucumber became mushy. The cucmbers were good to start so I can only assume that softer veggies require less time to ferment.
I currently have a batch of cabbage fermenting and I can’t wait for those to be done. I will be trying carrot slices and cauliflower in the future.
This is an easy recipe and I’m so glad I tried it. Thank you so much.
Jami says
Good tips, Amelia – thanks for taking the time to share!
Yes, I’d agree that sliced cucumbers would only need a couple days. Definitely test it at 2 days, 3 days, etc. to see when they’re at the texture and flavor you like.
Enjoy your fermenting experiments!
Dustin says
Mine didn’t turn out very tangy, and they have an off flavor with a bite of ferment flavor as soon as they touch the tongue. Is this normal, or do I need to try again?
Jami says
Hmmm, that doesn’t sound right. It shouldn’t taste like it’s gone bad. I would say that maybe it fermented too long – is your kitchen on the hotter side? But then it should’ve been tangy. Did you see activity and bubbles in the liquid as they were fermenting?
Therese says
Thank you so much for this recipe! Unfortunately, I didn’t discover it until after prepping my first concoction. I sliced the garlic and added it throughout. Now, my garlic and oregano flakes (again, slightly different recipe) are floating at the top. I am using a weight and cheesecloth. Will these non-vegetable floaters potentially create mold? Thanks for your help! I do your method exactly next time.
Jami says
I have found that floaters don’t mold in the relatively short time it takes these veggies to ferment, so you should be okay! Try putting those smaller things at the bottom of the jar next time if you want to use them to help keep them submerged.
Cathy S says
My first real attempt at fermenting veggies so I was a little nervous! Love the outcome (so did my husband!). I modified the recipe to include a tablespoon of whey (from strained yoghurt) so that I could reduce the salt (husband is on a low salt diet). I used half the salt listed in your recipe with the whey and it seemed to ferment a day or so earlier in my otherwise cool kitchen. This recipe is a keeper and oh the Easy Fermenter lid really rocks!
Thank you for sharing this recipe!
Jami says
I’m so glad this worked for you – that’s a great idea about the whey and salt! Thank you so much for the review.
Stevie says
I absolutely love fermenting veggies! Canning has always intimidated me so I love how easy it is to ferment. My favorites to ferment are cauliflower, beans, carrots, and radishes! It’s so fun to experiment with different flavors, I love adding a bit of curry and turmeric to cauliflower, ginger to carrots, and garlic and dill to beans and radishes. Yum!
Jami says
Oh, those are wonderful ideas, Stevie – I’ll have to try the curry with my next batch of cauliflower! Have you tried sliced onions? They are SO good on salads and sandwiches and rice bowls and… well, you get the idea. 🙂
Sofia Molodih says
How long does it last in the fridge after fermenting?
Jami says
Gosh, a month or more for sure. We usually eat it up in that time, though, so they may last longer. The veggies will continue to ferment, just at a much slower rate.
John A Budai says
Can you give me an idea about how much salt to use to make the brine? What is the salt to water ratio?
Jami says
Sure! The complete recipe can be found my following the arrows at the top or bottom (or going directly here: https://anoregoncottage.com/easiest-fermented-pickled-vegetables/2/ )
Denise says
Can you reuse the brine after eating the vegetables?
Jami says
Yes! Here’s a good article on ways to reuse it: https://www.culturesforhealth.com/learn/natural-fermentation/uses-leftover-vegetable-brine/
mobius says
Sauerkraut does not take “weeks”. Please correct this.
it takes 5-10 days iob the counter in a quart mason jar. which I can fill with thinly sliced cabbbage, about 1/2 of a large head. Same method you use. I add garlic, celery seed and caraway seed and some cayenne. The spices are not necessary, just for taste.
The important thing about sauerkraut is that the “water” in it after fermenting, is a master fermenter for other vegetables. Read up.
mobius says
to add: you do have to mash the cabbage after slicing, with the salt, for about ten minutes. This brings out the cabbage water. This all gets added to the jar. I just use my (clean) hands but you can use a potato masher or something similar. Try it. This sauerkraut is a delicacy. The same amount costs $4-5 at the store, for the price of a half head of cabbage. And the food result is pure, of course. Some people add minced jalapenos.
Jami says
Well, one thing I’ve learned in my fermenting research is that everybody’s taste is different. I have read up and there are sites that tell you to ferment kraut for sometimes months – really. I have since perfected a mild kraut recipe we love and I find it best at the 2-3 week mark, but that’s just me. I’m glad you enjoy yours as it is.
Jan says
Want to make your mixed vegetable mix and wonder if I can use my frozen green beans. Have plenty frozen but will use others fresh to fill up the jar.
Jami says
You can, Jan, but I’d start with just a few to see how you like them. They may be a bit softer (mushy even?) than fresh, I’m thinking. I haven’t tried it with beans – frozen corn works fine, though, in our corn relish recipe.
Sara Moffett says
Do you need to keep out of the light while fermenting?
Jami says
I just have it sitting on our kitchen counter (though not right in front of a window), so no, you don’t need to find a dark place for this.
Trish says
What a great article! I’m a newbie at this and have also stuck to vinegar pickles up til now many thanks
Jami says
So glad you found this helpful, Trish – hope you enjoy the vegetables!
Tonita says
I found your blog through a link party. Boy I sure do appreciate this wonderful post. I have been drinking Kombucha for a couple of years and have made several batches myself. I purchased a crock to make fermented veggies about 5 years ago and have never used it because it seems like such an ordeal. I love how easy you make it sound to make these healthy and very beneficial veggies. Thanks for the wonderful pictures and the links to the lids. You have truly inspired me to try making them. I especially like that I can use Mason jars instead of my HUGE crock because I moved into a very small home with limited space. Thanks so much.
I also find it so sad that on a home decor blog you will find a bunch of comments about something that has no health benefits at all. And then on such a lovely blog post as this one people don’t make time to comment about things that can make a world of difference to their health, or their families health. Their priorities are all mixed up. Strange world we live in. You may be interested in making Kefir water.. its wonderful for your health.
Blessings.
Jami says
I hope this makes it easy enough for you to make often like it has for us, Tonita. It truly has been a blessing to us. I have made milk kefir for my husband, though it made his stomach cramp (so odd), vs. the store-bought. I’m thinking of changing my kefir grains to water kefir – I’ve researched and it can be done!
Tonita says
Jami, There is a great post on Kefir water (coconut rose flavor) at Return to Now
Tonita
Jami says
Thank you – I’ll check it out!
Joycelyn says
Hi Jami
Will this brine be appropriate for pickling cucumbers or should I add a bit more salt? New to this, purchased cucumbers and other veggies from local farm yesterday but brines I’ve seen so far are for multiple jars brine being ( 3/4 cup sea salt to 4 gallons water) whereas I only want to make 2 quarts and 2 pints of fermented veggies until I’m sure family will enjoy them.
Thank you
Jami says
Yes, I plan on using this brine if I get some cucumbers this year, Joycelyn. It’s easy to adjust to more if you like, but this is pretty salty we think, so I think it will make fine pickled cukes.
Sue says
Is there a reason you don’t use onions …..is it ok to use them.
Jami says
Yes, pretty much any vegetable that pickles well will ferment well. Onions would be great!
Nelda says
How far do you have to open the lid to burp the jar?
Jami says
I don’t have to do this with the lids I use, but I’ve read that it’s just a crack and then tightly reseal.
David Sherburne says
Why not Broccoli. Does it not work.
Jami says
Broccoli doesn’t have a good texture to me pickled in any form. I’ve also never seen any recipes, so maybe it’s not just me. 🙂
You can certainly try it – I’d just do a few florets, though, to see what it’s like.