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Fermented Veggies | The Easiest DIY Ever.



Jun 5th, 2015

pickled veggies

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.

Boiling water

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.

fermented veggies

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!

12 Responses to Fermented Veggies | The Easiest DIY Ever.

  1. elaine ellison 20/06/2015 at 8:26 am

    whats the recipe??? how much of what do you use

    • Customer Care 20/06/2015 at 12:26 pm

      Hi Elaine, sorry you had difficulty finding the link for the full details. The link for the full details is below the last picture or you can click here to check it out ~Cristina

  2. Patrick Buccieri 20/06/2015 at 10:39 am

    What good is a pickling recipe if you don’t even tell me the basic spices to use. Then you could list other possible additions!

    • Customer Care 20/06/2015 at 12:36 pm

      Hi, Patrick. We apologize for the confusion. You can find the recipe and direction by clicking on the blue “here” under the last jar image of the page. ~Jennifer

  3. Beth 20/06/2015 at 12:48 pm

    Looks great! I’m not so sure about the seal part. How do I know I’ve got a proper seal so I can store it in the pantry? Or will an screw-top do?

  4. Heather Rodman 20/06/2015 at 7:10 pm

    Hey, Jennifer, just wanted to let you know- that link doesn’t go to the recipe!

    It takes you to the weekly ad landing page- it even says so, in the URL. Here’s the link to the recipe:

    Might want to fix that. 😉

    • Customer Care 20/06/2015 at 10:04 pm

      Thanks for pointing this out, Heather. The link will now go to the recipe. ~Victor

  5. Robert 22/06/2015 at 10:20 am

    Can regular table salt be substituted for Kosher salt?

    • Customer Care 23/06/2015 at 12:21 pm

      Yes it can, Robert, though regular table salt does not meet Kosher requirements. ~Liralen

  6. Robin 07/01/2016 at 2:50 pm

    PLAIN table salt can be used instead of Kosher salt, IODIZED salt should not be used. It usually contains anti-caking additives that may make the brine cloudy or produce sediment.

  7. Mike 04/08/2017 at 6:29 pm

    This is pickling, NOT fermenting. True fermenting does NOT use vinegar, nor do you use the stove to heat anything in most cases. Fermentation creates it’s own acid, and you need to store it in the refrigerator, not the pantry, unless you can it afterwards. Canning destroys the Probiotics that are created by the fermenting process, although you can store in the refrigerator for many months if done correctly (you need to check the PH first).

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