Pickling foods like carrots, cucumbers, beets and peppers is one way to keep seasonal veggies abundant over the fall and winter months- and can be an excellent source of natural probiotics. Canning and jarring may seem difficult at first; but the process is much easier than you think!
Not only are you consuming veggies, the fermenting process naturally increases good bacteria that help to promote healthy immune and gut function. Below I am sharing my 6 quick and easy steps to make quick home-made pickles. Give it a try-it’s easier than you think!
Prepare your cucumber by taking about 3 pounds of peeled, cut slices of cucumber (1 inch thick)
Divide your cucumbers into canning jars
In each jar add in:
- 1 Bay leaf
- ½ tsp celery seed
- 1-3 dried chili peppers
- ½ tsp cumin seed
- ½ tsp dill
- ½ tsp mustard seed
- ½ tsp pickling spice
- ½ tsp turmeric.
In a sauce pan combine 3 cups white vinegar with 3 cups of water with 2 TBSP sea salt, 2 TBSP organic coconut sap (or sugar) and boil and stir for about 2 minutes, until salt is dissolved completely.
Fill each canning jar with this mixture, leaving about ¼ inch at the top.
Place lids on jars, properly seal and secure the lid. Refrigerate for at least 48 hours and enjoy your pickles for up to one month after making them!