Easiest Fermented Pickled Vegetables Ever - AnOregonCottage.com

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and complexity.

garlic

🥗Healthier: shallots

💰Cheaper: onion

Shallots provide a similar aromatic quality.

cucumbers

🥗Healthier: zucchini

💰Cheaper: pickled gherkins

Zucchini can be a lower-calorie alternative.

Dissolve 2 tablespoons of pure sea salt in 1 quart of water to create the brine.

Prepare a quart mason jar with a wide-mouth lid.

Cut 3 garlic cloves in half and place them in the mason jar.

Add 1 teaspoon of hot red pepper flakes to the jar.

Layer the vegetables in the jar, starting with cauliflower, then adding carrots and green beans, packing them tightly.

Leave about 1.5 inches of space at the top of the jar after packing the vegetables.

Pour the dissolved saltwater brine over the vegetables until they are completely covered.

Place a fermenting glass weight on top of the vegetables to keep them submerged in the brine.

Seal the jar with a special fermenting lid that has a gas release feature, and set the date on the lid.

Leave the jar on the counter for 5 days to ferment, observing for bubbles and cloudiness during this time.

After 5 days, replace the fermenting lid with a regular lid and transfer the jar to the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary