Ingredients
- 1 teaspoon spices or herbs (chilli flakes, black or white peppercorns, bay leaf, dill seeds, fennel seeds, coriander seeds).
- 3 cups chopped vegetables (cauliflower, zucchini, beans, beetroot, carrot, radishes, capsicum, turnip, broccoli, red onion, green shallots).
- 2 cups water mixed with 1 tablespoon Himalayan pink salt).
Directions
- 1. Place the spices or herbs in the base of your jar. Arrange the chopped veggies in lovely layers, leaving 4 cm of room at the top. Pour in enough brine to cover, leaving 3 cm clear of the rim.
2. Place a cabbage leaf or weight on top to submerge the veggies. Seal loosely (or cover with a cloth) and keep at room temperature for 2-7 days (the colder it is the longer it will take). You'll need to try it after the second day. Once it tastes tarty and the liquid is a bit fizzy, seal and transfer to the fridge where it will keep for several months.
Note
Make it a silverbeet stem pickle:
Use 3 cups of silverbeet or beetroot leaf stems sliced into 2 cm pieces, 1 small sprig of dill or thyme and 1/2 teaspoon each of chilli flakes, fennel seeds and coriander seeds and follow the recipe above. Just a note: These stems can go mushy easily, so don't use whey. Also try to make it during the cooler period and use 3 tablespoons salt.
Ingredients
- 1 teaspoon spices or herbs (chilli flakes, black or white peppercorns, bay leaf, dill seeds, fennel seeds, coriander seeds).
- 3 cups chopped vegetables (cauliflower, zucchini, beans, beetroot, carrot, radishes, capsicum, turnip, broccoli, red onion, green shallots).
- 2 cups water mixed with 1 tablespoon Himalayan pink salt).
Directions
- 1. Place the spices or herbs in the base of your jar. Arrange the chopped veggies in lovely layers, leaving 4 cm of room at the top. Pour in enough brine to cover, leaving 3 cm clear of the rim.
2. Place a cabbage leaf or weight on top to submerge the veggies. Seal loosely (or cover with a cloth) and keep at room temperature for 2-7 days (the colder it is the longer it will take). You'll need to try it after the second day. Once it tastes tarty and the liquid is a bit fizzy, seal and transfer to the fridge where it will keep for several months.
Note
Make it a silverbeet stem pickle:
Use 3 cups of silverbeet or beetroot leaf stems sliced into 2 cm pieces, 1 small sprig of dill or thyme and 1/2 teaspoon each of chilli flakes, fennel seeds and coriander seeds and follow the recipe above. Just a note: These stems can go mushy easily, so don't use whey. Also try to make it during the cooler period and use 3 tablespoons salt.