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Easy Fermented Pickled Veggies

Easy Fermented Pickled Veggies

Coût $5, économiser $10

Source: Recommended by CookPal

  • 1,620 Min
  • 16 Portions
  • $5

INGRÉDIENTS

  • Brine

    • 💧 3 cups water
    • 🧂 3 3/4 teaspoons kosher salt

  • Vegetables

    • 1 pound vegetables (e.g., cucumbers, radishes, carrots)

  • Seasonings

    • 1 bunch herbs (e.g., dill, cilantro, mint)
    • 2 teaspoons peppercorns
    • 🧄 3 cloves garlic
    • Optional: 2 dried chiles de arbol or 2 tablespoons fresh jalapeño slices

ÉTAPES

1

Sanitize the jar by boiling it in a large pot of water for 10 minutes. Let cool slightly.

2

Prepare the brine by stirring filtered water and kosher salt until the salt dissolves.

3

Pack the vegetables, herbs, peppercorns, and garlic tightly into the jar. Fill the jar with brine, ensuring the veggies are fully submerged using a fermenting weight or sanitized inverted lid.

4

Cover the jar with a kitchen towel secured with a rubber band and let stand at room temperature for 24 to 72 hours until fermentation starts (bubbles form).

5

Remove fermenting weight and seal jar with a lid. Store in the refrigerator for up to 3 weeks and enjoy.

NUTRIMENTS

Par portion

🔥

7

Calories

  • 0
    Protéines
  • 2
    Glucides
  • 0
    Graisses

💡 Trim the blossom ends of cucumbers to avoid soft pickles.Experiment with vegetables and seasonings to customize flavors.Store in the refrigerator to retard further fermentation.