Easiest Fermented Pickled Vegetables Ever

Ingredients

3 to 4 cups cut vegetables or enough to fill a quart jar (cauliflower, carrots, green beans, etc.)
3 garlic cloves peeled and slightly crushed
1/2 to 1 teaspoon of red pepper flakes optional OR coarse ground black pepper
Other optional seasonings: dill, oregano, thyme, etc.

*Fine Sea Salt (See Notes)

1 quart filtered water

Directions

Place garlic in the bottom of a clean, wide-mouth quart jar. Layer the cut vegetables, pressing down to fit as many as you can up to the shoulder of the jar (1-2 inches headspace).

Add any seasonings to the contents in the jar.

Dissolve the salt in the water and pour over the vegetables in the jar until the top vegetables are barely covered.** Use a thin plastic spatula around the sides of the jar to release any air bubbles.
Use a weight to keep the vegetables under the brine and attach a tight regular lid or airlock lid like the Easy Fermenter.
Ferment at room temperature (60-70 degrees is ideal) for about 5 days, tasting to see if they are your desired flavor and texture. If using regular lids, burp daily to release excess pressure.
Once they are finished, move to the refrigerator with a regular lid for storage - the flavor will continue to develop.

Notes

*Weigh your veg…

 - Weigh container to get tare weight.

 - Add veg, fill with water and weigh again (minus tare of course)

 - Multiply weight by .02 (.03 for cucumbers and asparagus) to get weight of salt needed 

      - This results in 2% or 3% salt by weight

 - Drain off water into mixing bowl

 - Measure salt per weight as calculated above and add to bowl

 - Stir to dissolve and add this back to the jar

 - Left ferment!!!

Nutrition