This recipe for pickled vegetables is through lactobacillus fermentation. Don’t let this term scare you off or ditch making pickled vegetables. Simply put, lactobacillus is a naturally occurring bacteria in our bodies that coverts the natural sugars present in fruits and vegetables into lactic acid, a natural preservative that helps fight ‘bad’ bacteria, and preserves the flavor and nutrients in foods. Source: Wikipedia
These pickles get tastier the longer they marinate in the brine. Use what’s growing in your garden (organic, of course) or in your fridge. I made a batch of pickled carrots, celery and red bell peppers – scrumptious!
- the brine in the Kitchn recipe is very salty, and I am not a fan of salty foods. For those of you on low salt diets, reduce the amount of salt to create your brine. I use 1.5 Tablespoons to 1 quart of water, and that was fine for me.
- If you like spicy pickles, add crushed red peppers to your pickling jars before adding the vegetables and brine.
A friendly reminder note to those immunocompromised…do not leave on the counter at room temperature as suggested in the recipe, put your mixed vegetable pickles in the fridge!