Easiest Fermented Pickled Vegetables Ever
Make your own healthy, fermented pickled vegetables with a few minutes preparation and 5 days time using these steps and one easy tool.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 quart jar 1x
- 3–4 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 qt. filtered water (if on a public water system, or if well water isn’t good)
- 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.
*You will not use all the water-salt brine, but since different vegetables will leave different air pockets (cauliflower leaves more than carrots, etc.), the water amount is standard so the salt-water ratio is the same no matter how much you need.
- Serving Size: 1/2 cup
- Calories: 15
- Sugar: 1.2g
- Sodium: 142mg
- Fat: 0.1g
- Carbohydrates: 3.4g
- Fiber: 1.2g
- Protein: 0.7g
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