Naturally Pickled Vegetable Medley Food

NATURALLY FERMENTED PICKLED VEGETABLE MEDLEY

Steps:

• Wash, trim and chop the vegetables into bite-sized pieces.
• Stir the salt into the water, set aside.
• Pack the vegetables, garlic, spices (if using) and 1 torn grape leaf tightly into a clean jar. Carefully pour the brine over the vegetables, leaving 1 inch space at the top. Tuck a grape leaf or cabbage leaf over the vegetables to keep them submerged in the brine, then screw a lid onto the jar.
• Set the jar away from direct sunlight in your kitchen, in a place where it will stay room temperature (it's best between 65 and 80 degrees). Let the vegetables ferment, loosening the jar lids once a day to allow gas to escape and check to ensure that the vegetable are staying submerged in the brine. After 3 days, check to see if they taste sour enough for you...allow them to ferment for up to a week.
• When the vegetables reach the desired flavor, cap them tightly and store them in a cool place (the fridge or a very cool area in the basement or garage). Once they are cool, the fermentation will stop and they'll keep for up to 8 months.

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.