- A one-liter Pickl-it mason jar with a hermatic seal to keep oxygen out and an air-lock system, which allows oxygen to escape but not come back in.
- You also need 4 cups of water with 4 teaspoons of sea salt (aka brine).
- Then, the veggies you want to ferment and spices (optional).
- 3 tablespoons sea salt, pickling salt, or kosher salt (see Recipe Notes)
- 1 quart water (see Recipe Notes)
- 1 cup small cauliflower florets
- 1 cup carrot chunks or slices
- 1 cup red bell pepper chunks or slices
- 1 clove garlic, smashed and peeled
- 1 bay leaf
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon black peppercorns
- 1-2 grape leaves (optional, to help keep pickles crisp)
- Combine salt and water in a measuring cup and stir until the salt is dissolved. (You can heat the water first to make the salt easier to dissolve, but it's not necessary. Let it come to room temperature before making the pickles.)
Place beet & carrot shreds in jar. Tamp down with a rolling pin to remove air pockets.
Add 1 tablespoon of your favorite spices (optional).
Cover with brine up to the shoulder.
Fill air lock with 2 tbsp water.
Cover jar with dish towel to prevent light destroying good bacteria.
Leave on counter for 7 days, then move it to fridge for 3 weeks.
After 3 weeks, you can remove the air-lock and plug with this rubber plug.
For more information on Pickl-it products, go to www.pickl-it.com/.
Recipe for Fermented Pickling Without Using Standard Mason Jars
Place the remaining ingredients in a very clean, large jar (a half-gallon mason jar works well). Pour the salt water over the vegetables, leaving at least 1 inch of headspace at the top of the jar. If necessary, add more water to cover the vegetables. (Optionally, place a small bowl or jar on top of the vegetables to hold them under the brine.)
Cover the jar tightly and let it stand at room temperature. About once a day, open the jar to taste the pickles and release gases produced during fermentation. If any mold or scum has formed on the top, simply skim it off. (If using a jar fitted with an airlock, you don't need to "burp" it; just open occasionally to taste.)
When pickles taste to your liking, transfer the jar to the refrigerator. They will continue to ferment very slowly, but cold storage will largely halt fermentation. As a fermented food, these pickles will last for quite some time, at least a month or longer.
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