Tik-Tok is cool but have you tried to pickle your own vegetables since being stuck at home? Not only is it a fun and easy project to try, it’s the perfect opportunity to use up any vegetables that might be on their last leg. It’s really quite the feel-good activity–it’s good for you and the planet, and your ever-important microbiome!
You won’t need any fancy gadgets, ingredients, or set up. In fact, you can pretty much pickle anything on hand–carrots, cucumbers, cauliflower, peppers, cabbage, and beyond!
Here’s what you’ll need to get started:
- 1 Quart Sized Mason Jar
- 5-6 Cups, Fresh Raw Veggies
- 2 cups, Vinegar of choice (white, red wine, rice wine, apple cider– or a combo!)
- 2 cups, Water
- 2 Tbsp, Salt
- 4-6 Tbsp, Sugar of choice
- Essentials: Spices and Herbs, (Mustard Seeds, Ginger, Fennel, Dill, Coriander, Onion, Garlic, Chile) Create your own lucious combo
How to make:
- Fill up your Mason Jar with your veggies of choice and herbs/spice selects for extra flavor
- Heat the pickling liquid ingredients (vinegar, water, sugar, salt) on the stove. Bring to a boil.
- Pour the liquid into the jar, submerging the vegetables. Leave .5 inch of space between the liquid and lid.
- Cover and cool on the counter top for a few hours.
- Store in the refrigerator. Keeps for 2-3 weeks.
- * Best enjoyed after a few days
Fermented veggies are an excellent source of probiotic bacteria and encourage healthy digestion. Adding fermented foods to your diet is a particularly good move during quarantine, when we may be moving less. Keep your microbiome and digestive system happy with a healthy serving of fermented veggies every day.