This old-fashioned pickle recipe lets you enjoy the flavours of your garden year-round!
During fermentation, the good bacteria (existing on the surface of the vegetables) will feed upon the sugar naturally present in the food and produce numerous helpful enzymes as well as antibiotic & anti-carcinogenic substances. As far as flavour goes, the salt brine naturally sours the pickles and gives them a fantastic crunch.
This is a basic formula that can be used for a variety of vegetables: cucumbers, courgettes, green tomatoes, radishes, cauliflower etc…. It works with any size batch but pickling jars are commonly used
Kelp Sea salt for brine
Seasonal Garden Vegetables
Chop the vegetables into sticks or bite-size pieces
Gather flavouring – garlic, onions, bay leaf, fresh herbs or favourite pickling spices
Split the flavouring between the jars, add the chopped vegetables leaving 5 cm from the top of the jar. Use something to weigh the vegetables down (large leaf, glass weights or inverted lids) so they stay under the brine while fermenting. Fill the jars with brine, pressing the vegetables down so they are totally covered by the brine.
Place the lids on the jars and let ferment for at least 10 days.
You will need to open the jars during fermentation if the pressure build-up is too great; let the gas escape and put the lid back on.
When fermented, store the jars in a cool area or the fridge.
Note: the brine will become cloudy during fermentation, this is normal.
Also, the longer the fermentation, the more sour the pickle becomes.