Pickle fan or not, pickling is so easy and its something worth trying! Time to show you how to make some pickles (and other pickled veggies)! FYI: A pickled cucumber is a cucumber that has been pickled in a brine, vinegar, or other solutionand left to ferment for a period of time 😊👍🏼.
Some quick benefits: supplies antioxidants, protects the liver, provides gut-friendly bacteria (probiotics), aids in digestive health.
Fermented veggies supply your gut with friendly bacteria that it needs to aid in digestion, maintain a healthy immune system, and improve brain health.
Learned this simple recipe from one of my friends, so thanks Inez💕 Here y’all go!
- Fresh Veggies (i.e., cucumbers, carrots, beans, etc.) preferably organic
- Herbs (i.e., dill)
- Spices (black pepper, cardamon, mustard seed spice mix)
- Habanero peppers (optional)
- Pickling Salt
before we start…
TIP: in order to get the benefits of the probiotics, do not use vinegar (although I did this time, I will not in the future). I found another recipe online for 1 jar of pickles that used: 1 1/2 cups filtered water and 2 tablespoons sea salt for the brine. Check it out here –> Naturally Fermented Dill Pickle Recipe
- Make Brine. (I boiled 7 cups of water with 3 cups vinegar and 1 cup pickling salt).
- Stuff mason jars with veggies of choice. Add herbs and garlic, as well as a habanero pepper if you’re feelin spicy 😉🔥.
- Pour brine into jars until all veggies are completely soaked. Leave about 1/2 inch between the top of the liquid and the lid.
- Close the jars with their lids and place in a pot of boiling water for 7 minutes (3/4 immersed in the water).
- Take out of water and let cool for 15-30 minutes.
- Place in the fridge and leave overnight. They will be ready to eat the next day. Leave sealed for longer for more flavour.
Yay! And you’re all done 😛😍. I’m falling in love with pickles all over again, and who ever thought pickled carrots tasted sooo good! Give em a try and let me know how they taste!