Fermented Pickles

Making your own fermented pickles at home is easy.

Fermented pickles rely on natural bacteria in vegetables and a salt water brine, unlike regular pickles which rely on vinegar.

Use fresh, recently harvested vegetables.

You can use almost any vegetable, from standards like cucumbers to carrots and celery.

You can ferment your veggies in a Mason jar or pickling crock.

Fill the jar with sliced veggies.

Make the salt water brine and add seasoning ingredients like dill or peppercorns.

Let the pickles ferment for 2-4 weeks, depending on the recipe.

Then refrigerate your pickles and enjoy.