Easy Salad Pickles
The simplest and prettiest ferment to come from your kitchen.
Equipment
- 1 litre or 2 x 500ml Pickling Jars
- Muslin Cover
Ingredients
- 1 tbsp Spices or herbs Chilli flakes, fennel seeds, mustards seeds, bay leaf, peppercorns, dill seeds, coriander seeds etc..
- 3 cups Chopped or Sliced Vegetable cauliflower, radish, zucchini, squash, beans, broccoli, carrot, onion, garlic, shallots, beetroot etc..
- 2 cups Filtered water with 1 tablespoon Himalayan salt
Instructions
- Place the spices in the bottom of the jar.
- Arrange vegetables in lovely layers, leaving 4cm of room form the top.
- Pour in the brine to cover, leaving 3cm clear of the rim.
- Place a cabbage leaf or weight on to the top to submerge the veggies. Sealing loosely or covering with a muslin cloth.
- Leave in a dark spot or covered with a tea towel for 2-7 days. The cooler the weather the longer it will take.
- Taste the brine after day two, when it tastes tart and the liquid is a little fizzy its time to seal and place the pickle jar in the fridge. It will keep for several months.
Notes
Enjoy as a side condiment at BBQ's and picnics, they are great on a grazing platter with cheeses and crackers, add to your salad and Buddha bowels too. Your taste buds and gut will love you!