By Gloria Rangelova, ND
Quick pickled carrots
- 1 cup water
- 1 cup ACV (or white or rice)
- 1 Tbsp salt (pink or kosher or sea salt)
- Wash jars in warm, soapy water. Dry completely.
- Cut up your vegetables in whatever size you want.
- Pack jars with vegetables and herbs, leaving ½ in. between the top of the jar and vegetables.
- Combine brine ingredients in a small saucepan and bring to a boil, stirring to dissolve the salt.
- Pour brine into the jars, leaving ½ in. to the top. If air bubbles form on the sides, tap the jar a couple of times to remove them.
- Close the jars with the lids and flip them upside down until they cool.
- Store in the refrigerator at least 48hrs before opening to eat.
Fermented pickles have a LOT more probiotics than vinegar brine pickles so we prefer using this method.
- 1 lb pickling cucumbers
- 3 cups water
- 5 Tbsp salt – pink or kosher or sea salt
- 4 garlic cloves
- ½ tsp fennel seeds
- ½ tsp coriander seeds
- ½ tsp peppercorn
- ½ tsp mustard seeds
- Fresh dill
- Quart sized jar
- Fermentation weight.
- Sterilize your jar
- Wash the cucumbers and place in an ice water bath for 15min
- Fill the jar with all of the ingredients.
- Warm the water with the salt to dissolve it.
- Fill the jar with the brine to cover the cucumbers, leaving 1 in. to the top.
- Place fermentation weight on top.
- Close the jar (but do not screw the lid too tightly) and keep it in a cool, dark place for 5-7 days. Check on the jar daily, opening the lid to relieve some pressure. On day 5 pickles should be nice and crunchy with a mild sour flavor. On day 7 pickles will be more sour and a bit less crunchy. After pickling to your desired taste, keep in the fridge.