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Pickles in glass jars

How to Make Homemade Pickles for a Healthy, Happy Belly


Description

3 easy ways to make homemade pickles. It's simple, fast, and doesn't require canning!


Ingredients

Scale

24-HOUR MIXED VEGETABLES TAMARI PICKLES

½ cup water 

2 ½ tablespoons tamari

2 tablespoons brown rice vinegar

½ cup broccoli stems (peeled) - sliced into thin rounds

½ cup carrot slices (thin)

½ cup thinly sliced celery

1 tablespoon maple syrup

24-HOUR PINK FENNEL PICKLES

¾ cup water

¾ cup fennel, thinly sliced

¼ beet, thinly sliced

¼ cup ume (“umeboshi”) vinegar

3-DAY RADISH PICKLES

2 cups water

2 cups thinly sliced radishes (I used purple daikon radish and watermelon radish but red radish works too)

1 ½ tablespoons sea salt

Optional: 1 teaspoon pickling spice (In the video I used 1 tablespoon but it’s a little strong tasting so I recommend using less for most people’s taste.)

 


Instructions

24-HOUR MIXED VEGETABLES TAMARI PICKLES:

Place the water in a small pot. Bring to a boil briefly, then shut off the heat and remove from the stove. Set aside to cool.

Once the water is cool, place it in the glass canning jar. To make the pickling brine, add the tamari and brown rice vinegar. Place the lid on the jar and shake well. Pour the pickling brine into a bowl. 

Layer the vegetables in the glass jar. Pour the pickling brine over them. Place the smaller jar on top of the vegetables, inside the jar. The weight of the jar will press the vegetables under the surface of the brine. 

Cover the jar with a square of cheesecloth and secure it in place with a piece of kitchen twine or a rubber band. 

Let the jar sit at room temperature for 24 hours. The room should be between 65 to 80 degrees F.

After 24 hours have passed, add the maple syrup. Place a lid on the jar and gently shake to mix the maple syrup into the brine. Refrigerate the pickles at this point. Enjoy a teaspoon or so at a time with a meal. Pickles will keep up to 5 days in the refrigerator.

24-HOUR PINK FENNEL PICKLES:

Place the water in a small pot. Bring to a boil briefly, then shut off the heat and remove from the stove. Set aside to cool.

Once the water is cool, place it in the glass canning jar. To make the pickling brine, add the ume vinegar. Place the lid on the jar and shake well. Pour the pickling brine into a bowl. 

Layer the vegetables in the glass jar. Pour the pickling brine over them. Place the smaller jar on top of the vegetables, inside the jar. The weight of the jar will press the vegetables under the surface of the brine. If the liquid is too high in the jar, you can remove it as long as all of the vegetables are submerged under the brine liquid.

Cover the jar with a square of cheesecloth and secure it in place with a piece of kitchen twine or a rubber band. 

Let the jar sit at room temperature for 24 hours. The room should be between 65 to 80 degrees F.

After 24 hours have passed, place a lid on the jar. Refrigerate the pickles at this point. Enjoy a teaspoon or so at a time with a meal. If you find the pickles too strong tasting rinse a small amount before serving them. Pickles will keep up to 10 days in the refrigerator.

3-DAY RADISH PICKLES:

Place the water in a small pot. Bring to a boil briefly, then shut off the heat and remove from the stove. Set aside to cool.

Once the water is cool, place it in the glass canning jar. To make the pickling brine, add the sea salt and pickling spice. Place the lid on the jar and shake well. Pour the pickling brine into a bowl. 

Layer the vegetables in the glass jar. Pour the pickling brine over them. Make sure that all of the vegetables are submerged under the brine liquid.

Cover the jar with the lid. 

Let the jar sit at room temperature for 3 days. The room should be between 65 to 80 degrees F. 

IMPORTANT: Unscrew the lid of the jar once a day to release some of the air that naturally builds up inside. At that time make sure the veggies are all submerged and if not, gently push them down under the liquid.

Taste after 3 days and if you want to let it ferment longer it should become more sour in another day or two. These pickles are salty so I recommend rinsing the pickles before serving. If you want to balance the flavor with some sweetness just add a tablespoon or two of your favorite sweetener and it will make them a little more mild tasting. Pickles will keep for 2 weeks in the refrigerator.

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