Updated: 5 days ago
Heading into winter, it's time to stock up on ferments so we can have fresh, crunchy veggies all winter long.
This brine recipe has your wallet covered, save money and boost nutrition at home.
Farmers markets are full of luscious fall crops- perfect, these veggies and fruits are the best for pickling!
Glass jars - we use 2L mason jars and double / batch the recipe.
Veggies (2-3 cups) - we pick them fresh from the garden or buy from a local farmer who doesn't use pesticides.
Vinegar - we use pickling vinegar and a dash of unpasteurized apple cider vinegar.
Salt - we use sea salt.
Sugar - we use cane sugar.
Spices - various, depending on your taste. We like to use chopped ginger, garlic cloves, peppercorns, coriander.. the list goes on, it's up to you. You can adjust the spice level 1 week into the process if you are unsure of what flavour you are looking for.
You are looking for the veggies to be fully submerged in brine at all times to stay fresh. As you begin to have extra brine due to eating your pickles, you can add more fresh veggies and spices as you like to continue the process.
This recipe is a guideline to start the pickling process, but homemade pickling can be an evolving process that can continue however you like.
For example: Sometimes I add a little more sea salt or sugar with how I see fit and depending on the taste of the brine.. if brine levels get low, then make another batch and pour it in. The jar on the far left in the picture above was originally pickles (cucumbers), and now only one is left and it is a delicious brine with onions, peppers and garlic cloves, once the carrots are ready in the garden, I am going to add them in! :)
1 cup water
⅓ cup pickling vinegar - ACV or rice vinegar may work too, it will take longer and will not be a traditional flavour. Pickling vinegar has a higher acidic volume, and therefore works faster for quick brine. It also has a mild taste.
Splash of unpasteurized apple cider vinegar (ACV) - I like to add this for flavour and because it is alive, it will kick-start bacteria and enzyme activity.
2 tbsp cane sugar - depending on how much sugar is in the veggies you are pickling, you may want to add more. Like for instance, for our cauliflower (pictured above) we added another 2 tbsp.
2 tsp sea salt - flavour to taste afterwards.
2-3 cups of veggies - choose whatever you fancy!
Make brine. Place vinegar, water, sugar and salt into saucepan.
Bring to heat (medium-high) to allow sugar and salt to dissolve.
While the brine is heating, chop your veggies to preference size (smaller pickles quicker).
Back to the brine. Once salt and sugar are dissolved, remove from heat and allow to cool. Once cooled, the brine is ready.
Clean / sanitize jars.
Add veggies / spices to your jars and submerge in brine. Allow for 1 inch coverage.
Seal jars and place in the fridge.
Allow for 1 week to pass before breaking the seal.
After 1 week, open the jar and with a clean utensil try your pickled veggies! :)
This is a great time to adjust spice since now you know what flavours are popping out. Keep in mind pickled food tastes better and better as time goes by.
As long as the jar is properly sealed and you always use clean utensils, this product has no expiry date.
Sam and Brian