Easiest Pickled Fermented Vegetables Ever

Name: Easiest Pickled Fermented Vegetables Ever
Prep time: 10 min
Total time: 10 min
Ingredients: 3 to 4 cups cut vegetables (or enough to fill a quart jar (cauliflower, carrots, green beans, etc.) - a variety or all one kind); 3 garlic cloves, (peeled and slightly crushed); 1/2 to 1 teaspoon of red pepper flakes (optional OR coarse ground black pepper); 1-2 teaspoons pickling spice,; Other optional seasonings: (dill, oregano, thyme, etc.); 1½ - 2 tablespoons sea salt*; 1 quart water, (filtered if on a public water system, or if well water isn't good)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

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Easiest Pickled Fermented Vegetables Ever

Ingredients

Remove All · Remove Spices · Remove Staples

3 to 4 cups cut vegetables (or enough to fill a quart jar (cauliflower, carrots, green beans, etc.) - a variety or all one kind)3 garlic cloves, (peeled and slightly crushed)1/2 to 1 teaspoon of red pepper flakes (optional OR coarse ground black pepper)1-2 teaspoons pickling spice,Other optional seasonings: (dill, oregano, thyme, etc.)1½ - 2 tablespoons sea salt*1 quart water, (filtered if on a public water system, or if well water isn't good)

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Instructions

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Step 1

Place garlic in the bottom of a clean, wide-mouth quart jar. Layer the cut vegetables, pressing down to fit as many as you can up to the shoulder of the jar (1-2 inches headspace).

Step 2

Add any seasonings to the contents in the jar.

Step 3

Dissolve the salt in the water in a 1-quart measuring cup and pour over the vegetables in the jar until the top vegetables are barely covered.** Use a thin plastic spatula around the sides of the jar to release any air bubbles.

Step 4

Use a weight to keep the vegetables under the brine and attach a tight regular lid or airlock lid like the easy fermenter.

Step 5

Ferment at room temperature (60-75 degrees is ideal) for about 5 days, tasting to see if they are your desired flavor and texture at day If using regular lids, burp daily to release excess pressure.

Step 6

Once they are finished, remove the fermenting lid, if you used one, and add a regular lid. Move the jar to the refrigerator for storage - the flavor will continue to develop.