10 MINUTE RAW PICKLES

HOW TO: Make raw pickles in just 10 minutes

  

If you think fermentation is kind of intimidating and you have never pickled anything before, this raw pickling method will make you feel proud. It's so simple and straightforward that there is nothing to fear about it -- nothing can go wrong. Just cut your vegetables into sticks and cram them inside a jar, add some brine made from equal parts of white vinegar and sugar, and then just throw in some spices like mustard grains and whole black peppercorns. 

Pickling can be a delicious choice for so many vegetables and this 10-minute project will help you to bottle up your favorite veggies to enjoy them through the following months. Experiment with whatever you have on hand -- we have chosen carrots, red bell peppers and zucchini -- but you could also try pickling cucumbers, beets, parsnips, cauliflower, squash, onions and even beans. Healthy, vegan, gluten and salt-free, enjoy them as an appetizer, inside a sandwich or as a vinegary, sweet with heat crunchy treat.

1 large or a bunch of small carrots

1 red bell pepper

1 zucchini

Optional: 2 large onions, red or white

2 cups of sugar (or 1 cup sugar and 1 cup pickling salt)

2 cups of white distilled vinegar (apple vinegar is also fine)

2 tbsp of mustard grains

2 tbsp of black pepper corns

Optional:  about 20 garlic cloves

2 or 3 glass jars

2. Cut the vegetables into sticks or other appropriate shapes ie discs, chunks or shreds etc.

3. Pack them inside the jars

Place the vegetable sticks standing and stuffed inside the jars. You can separate them by type or mingle them.

Cut the carrots (don’t peel them if they are organic), red bell pepper and zucchini into sticks. They shouldn’t be longer than the height of the jar.

4. Prep the brine

In a medium saucepan, combine a cup of sugar and a cup of vinegar over medium heat. Stir constantly until the sugar (and salt if using) dissolves and the liquid starts getting thicker.

5. Add the spices

Turn the heat off and add the mustard grains and black peppercorns (nd optional garlic cloves)into the pan. Let it sit and cool down for about 10 minutes.

6. Pour in

Pour the brine over the vegetables until nearly the top of the jar. Let it cool completely, seal the jars and shake them gently to disperse spices. Keep refrigerated for weeks.