pickled veggies

found a great recipe from creative Jewish mom that doesn’t use any culture, only salt. I make sauerkraut with only salt but this one can be used with any veggies !

cut peeled sliced veggies

3 T salt (sea, pickling, kosher) per quart of water (can use less for sauerkraut)

1 clove garlic

2 bay leaves

1/2 tsp. coriander seeds

1/2 tsp. black peppercorns

1/2 c. fresh dill (optional)

Fill jar by layering spices & cut pieces of veggies. Pack down as much as possible.

Use a measuring cup to fill jar with water leaving at least 1 inch of jar that isn’t filled.

Cover tightly & let stand at room temp. After a day or 2 or 3 once a day open the jar to release gasses. Mold or scum can be skimmed off. Brownish water is normal.

When they taste like you want (5 days to a week & a half) put in frig. they will continue to ferment but slower. They will last at least a month or longer.

I have carrots, broccoli and cabbage in my jars.

1-5-17-003

and snow 🙂

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