Quick Fermented Pickled Vegetables

1. 1

   To sanitize the jar, place a 1-quart wide-mouthed canning jar in a 6- to 8-quart pot and cover it with tap water. (You can also use multiple smaller wide-mouthed canning jars.)

2. 2

   Bring the water to a boil and boil for 10 minutes.

3. 3

   Using tongs, carefully lift the jar from the pot, drain off any excess water, and let the jar cool slightly.

4. 4

   Meanwhile, for the brine, stir filtered water and salt together in a 1-quart measuring cup until the salt dissolves.

5. 5

   Add radishes (or other VEGETABLES), mint (or other HERBS), peppercorns (or other KICK), and garlic to the jar.

6. 6

   Pack the vegetables tightly; they will shrink and soften as they pickle.

7. 7

   Fill the jar with brine; you may have some brine left over.

8. 8

   Add a fermenting weight or an inverted, sanitized plastic lid to keep the vegetables submerged.

9. 9

   Cover the jar with a kitchen towel and secure it with a rubber band.

10. 10

    Let it stand at room temperature for at least 24 hours or up to 3 days.

11. 11

    You will start to see bubbles forming. The vegetables will become more tart and the brine will grow cloudier the longer the pickles stand.

12. 12

    Remove the fermenting weight and screw on a metal lid.

13. 13

    Chill for up to 3 weeks.

• Calories 34.95 kcal Low Source
• Protein 0.47 g Low Source
• Carbs 7.37 g Moderate
• Total Fat 0.05 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 38.99 mg Low Source
• Fiber 1.41 g Low Source
• Sugar 2.62 g Moderate
• Added Sugar 1.88 g Low Source
• Calcium 93.3 mg Low Source
• Iron 0.23 mg Low Source
• Potassium 14.86 mg Low Source
• Vitamin A 7.83 mcg_rae Low Source
• Vitamin C 14.04 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄