Fermented Mixed Pickles
Preserved cooking illustration

Fermented Mixed Pickles

Fermented Mixed Pickles

Fermented Mixed Pickles

(makes one gallon)

INGREDIENTS

Enough vegetables to fit a gallon jar

(ie: hardy veggies like carrots, cauliflower, green beans, peppers, radishes, turnips, onions, fennel, etc)

1/4 cup sea salt

3-4 garlic cloves

4 tbsp of Preserved's Classic, Eastern or Dill Pickling Spice Blend

Fresh herbs (optional)

Prepare the veggies by cutting into similarly sized, bite size pieces. If mixing vegetables, consider slicing denser veggies thinner and softer veggies larger so they will ferment at approximately the same rate (just like cooking!). You only need to peel the skins of root veggies if they're tough. Dissolve 1/4 cup of salt in two quarts of filtered water. Place garlic and all spices in the bottom of your gallon vessel. Pack the rest of the veggies into your vessel tightly, leaving an inch of headspace from the top. Pour the brine over, covering the veggies completely. Use a weight of some kind to keep them submerged. Cover with an airlock lid or loose fitting lid and let ferment in a cool spot (out of direct sunlight) for 1-3 weeks. (Taste after 1 week for texture & flavor) Transfer to refrigerator to store for 6 months or more.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.