Easy Salad Pickles
The simplest and prettiest ferment to come from your kitchen.
1 litre or 2 x 500ml Pickling Jars
Spices or herbs
Chilli flakes, fennel seeds, mustards seeds, bay leaf, peppercorns, dill seeds, coriander seeds etc..
Chopped or Sliced Vegetable
cauliflower, radish, zucchini, squash, beans, broccoli, carrot, onion, garlic, shallots, beetroot etc..
with 1 tablespoon Himalayan salt
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.
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!
Ferments, Harvest Time, Kitchen Garden, Pickles