Pickled Veggies

Jar of assorted brined lacto-fermented pickles on a wooden table.

Pickled veggies go well with many dishes and they would certainly bring a nice touch to your table.

They are delicious, colorful, and because they have gone through fermentation, they are healthy too.

This is a quick fermentation recipe that you can make today (or over the weekend) and your pickled vegetables will be ready in less than a week!

INGREDIENTS

You need hard veggies that pickle well — like pepper (bell or sweet, red works best), cauliflower, carrots, turnip (or anything related works great too – radishes, parsnips, etc), cabbage, celery, green tomatoes, gherkins, etc. Any or all, whatever you have is OK.

For the tasty marinade — several whole peppercorns, a peeled clove of garlic, some parsley, a couple of bay leaves.

Salt. Sugar. Apple cider vinegar. Water.

INSTRUCTIONS

  1. Chop the veggies in larger chunks and add to a large jar, hardest veggies on the bottom, softest on top.
  2. Add the gherkins (if you add any) and the garlic clove whole, don’t chop them.
  3. Same with the peppercorns, parsley and bay leaves — add them whole. I suggest using large jar but any container would work in general, just try to find something with smaller opening to limit the amount of air exchange with the contents — like a large jar 🙂
  4. Now for the pickling marinade — 20 grams of salt, 40 grams of sugar, 100 ml apple cider vinegar (any other vinegar would work too but apple cider or plum cider make the tastiest pickles) and 840 ml water. Adjust the ratios according to the volume you need to fill your jars (the numbers above add up to 1000 gr/ml if you missed that).
  5. For faster fermentation add 2gr of Bacillus Bulgaricus yogurt starter — either Bulgarian or Greek would work (our other starters wont work as they contain other strains that could interfere with the pickling process).
  6. Make sure your marinade covers all veggies and no veggies stick out above the surface.
  7. Cover with a breathable cloth and keep in a colder place. If you want it to ferment slower, then keep it in the fridge.

Check in 3-4 days, it should already have a nice fermenting smell. Move to the fridge when ready and definitely for at least 2 hours before serving so the pickled veggies are nice and cold when you serve them.

Enjoy!

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