If you have never made your own pickles or brought a jar of sauerkraut to life, this is a great recipe to get you started.
Make it your own with a spice blend that appeals to your taste buds.
Ingredients for 1 quart:
3 c Fresh vegetables cut into regular shapes (cauliflower, peppers, beans, carrots, onions, cucumbers, fennel)
2-3 cloves garlic, crushed
1-2 small hot peppers (optional)
1 T pickling spice (optional)
1-2 sprigs dill(optional)
1 cabbage leaf
2 c filtered water
2 T sea salt (not iodized)
Wash and chop vegetables into bite sized pieces. Stir the salt into the water and set aside. Pack the vegetables, garlic and spices into the jar.
Pour the brine over the vegetables, leaving 1″ space at the top of the jar. Tuck the cabbage leaf over the vegetables to keep them submerged in the brine Screw the jar top on.
Set the jar in a dark area at to room temperature (65-80 degrees is best) and let the vegetables ferment 3-7 days. Loosen the top once a day to ‘burp’ the jars. Make sure the vegetables stay submerged in the brine. When the vegetables reach desired taste, store them in a cool pace. They will keep up to 8 months.