Naturally Fermented Pickled Vegetable Medley Food

EASIEST FERMENTED PICKLED VEGETABLES EVER

Steps:

• 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).
• Add any seasonings to the contents in the jar.
• Dissolve the salt in the water 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.
• Use a weight to keep the vegetables under the brine and attach a tight regular lid or airlock lid like the Easy Fermenter.
• Ferment at room temperature (60-70 degrees is ideal) for about 5 days, tasting to see if they are your desired flavor and texture. If using regular lids, burp daily to release excess pressure.
• Once they are finished, move to the refrigerator with a regular lid for storage - the flavor will continue to develop.

HOT PICKLED VEGETABLE MEDLEY

Steps:

• In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
• (Keep carrots separate or they will tint the cauliflower orange).
• Add cauliflower and jalapeño peppers in a separate bowl.
• Sprinkle with 3/4 cup pickling salt and cover with cold water.
• Let these set for 1 hour.
• Drain and rinse vegetables.
• Bring brine to a boil.
• Let simmer for 5 minutes.
• Sterilize 14 pint or 7 quart jars and lids.
• Into each hot jar layer the vegetables in order of:.
• Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
• (Repeat for quart jars).
• Top with hot brine (stir brine occasionally to distribute the garlic).
• Seal with hot lids and process in a hot water bath for 10 minutes.
• Let set for at least two week before using.