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Pickled Vegetables

Posted: Tue Aug 06, 2013 14:51
by unclebuck
Here is a recipe for fermented vegetables that I found and used with excellent results.


1/4-cup, kosher salt or pickling salt, or 4 Tablespoons. DO NOT USE IODIZED SALT!!!!!
1 cup boiling water
4 cups ice
3 cups water
All together 2 quarts

Your brine strength can vary. My favorite that's not too salty is about a 3.5 % concentration. (Hypertension)

2 pounds fresh vegetables, like cauliflower, green and yellow zucchini, carrots, celery , onions , and green tomatoes.

5 cloves or more garlic, peeled and smashed

1 large bunch dill, fresh and preferebly with flowers
OR 2 tablespoons dried dill and 1 teaspoon dill seeds,

1 Tablespoon of coriander seeds
1 Tablespoon mustard seeds

Gather your vegetables and wash them well.

Gather your spices and dill flowers or baby dill and dill seed

Cut the Vegetables into bite size chunks.

Smash the garlic clove just a bit and peel.

Pour the boiling water over the kosher or pickling salt and stir till dissolved

Add about 4 cups of Ice to the bowl to cool down our brine. Then add enough water to make 2 quarts.

Snip the dill flowers from the stems.

Divide the vegetables into 2 bowls and pour a quart of brine per bowl.

Weigh down the vegetables so they stay immersed and keep them in the house at a temperature under 80 degrees to ferment.

They will be ready anywhere between 5 days to 2 weeks, depending on your individual taste. Be sure and check daily to see if there is any white scum forming. Skim it off and discard, too much will spoil your pickles