Fermented Veggies | The Easiest DIY Ever.
Jun 5th, 2015
Growing up, pickling and canning your own produce was something my grandmother did; why would I do it? It looks so complicated.
Uh, no. No it’s not. And you know the saying that “nothing tastes as good as something homemade?” This also applies to pickling (aka fermenting) your own veggies.
At first, when I tried this recipe, the first thought that came to my mind was “Why is it called ‘fermenting?’ Isn’t there a better term?” Fermentation of vegetables dates back hundreds of years, and the literal fermentation process the produce goes through increases the time that they are edible, but it harnesses the nutritional value of the vegetables making them just as good for you as they would be if they were fresh! (Cue the “No way!”) Seriously. The fermentation also assists with things like balancing cultures in your digestive tract. Pretty cool, huh?
Okay, now, let’s get into the most important part – how to do it! I decided that since Cauliflower is all the rage right now, I wanted to see what it’s like pickled (spoiler alert: it’s AMAZING).
Get that Pot Ready.
Fermenting your veggies takes a little more than just putting fresh produce & vinegar into a jar. Bust out that pot cause you’re going to need it for this (but only briefly). What I found that worked was a standard stock pot – this allowed me to be able to see the salt fully mixed in and keep better tabs on not boiling it for too long. You’ll want to bring the water to a boil, then add vinegar and the salt.
Spice it Up!
After you’re done doing that, you’ll want to layer everything in your jar – start with your spices (the spices add flavor and aid in the fermentation)!
Once those bad boys are in, add in your veggies – don’t be shy about adding a lot of vegetables, but be sure to leave room for the liquid. I also like to add a few sprigs of fresh dill in there to really bring out the flavors.
Have Them Sooner Or Enjoy Them Later.
Finally, carefully pour in the liquid mixture and screw on your lid. If you’re super hardcore, you can get fresh mason jars so you can seal the lids; this allows you to put the jars in the pantry and enjoy them later down the road (pickled veggies for Fall, anyone?) Take advantage of having access to so many different kinds of fresh vegetables during the summer and save them for later in the year.
If you’re itching to try these sooner rather than later, at least allow your veggies 4-5 days to fully ferment and soak up all those delicious flavors. Remember: sometimes, freshly picked veggies only get better with age. Want the full set of instructions? We’ve got those waiting for you right here.
We wanna know: What’s your go-to DIY pickled veggie? Tell us in the comments!