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Easy Salad Pickles

The simplest and prettiest ferment to come from your kitchen.
Prep Time 15 minutes
Course Condiment
Cuisine Mediterranean


  • 1 litre or 2 x 500ml Pickling Jars
  • Muslin Cover


  • 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


  • 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!
Keyword Ferments, Harvest Time, Kitchen Garden, Pickles