Tag Archives: pickle

Beet Kvass

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  • 4 medium beets, cleaned and cubed (or mix and match with other root veggies like turnip and daikon)
  • 2 carrots, sliced
  • 1 large piece of ginger, sliced
  • 1.5 TBSP non-iodized salt dissolved in 4.5 cups filtered, distilled, or otherwise clean water. (This will make ~2% brine salinity, ideal for beets and a quick ferment)

Rinse and clean the produce

Cube the beets to about 1/2″ pieces; slice the carrot and ginger

Place the produce in the jar.

To make the saltwater brine, place the salt in a jar with the water and shake vigorously for a minute or two. Alternately, you can heat the water until the salt dissolves in it, but then wait for it to return to room temperature.

Pour the saltwater into the jar until it reaches the shoulder. Then add any weights and determine if any more (or less) brine is needed. About 4 cups in all will be used. (Excess brine can be placed in a ziploc and placed on top of the veggies.)

Keep the ferment on a shelf out of direct sunlight for fermenting. You can store in the fridge at any time but be aware it will greatly slow the rate of fermentation.

Ferment length: Although some people will start drinking it within a couple days, waiting longer will yield more probiotic bacteria. You may enjoy the flavor even more too. Consider a length of several days to a week, and perhaps make a second batch to see what it tastes like after a few weeks. I personally like very fermented beets for eating (around 3+ months), so you could also keep the beets going at room temperature once you’ve had the drink. You could do this by replacing the brine. Which brings us to the next point…

Bread and Butter Pickles

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  • 2 lbs. small/pickling cucumbers
  • 2 TBSP salt
  • 1 cup (75 g) thinly sliced sweet onion (or substitute with other onion)
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 1.5 cups white vinegar
  • 1 cup apple cider vinegar
  • 2 tsp mustard seeds
  • 1 tsp celery seeds
  • 1/4 tsp turmeric powder

OPTIONAL: 1/4 tsp whole coriander seeds5 allspice berries5 cloves1 bay leaf; For spicy bread & butters: 1-2 jalapenos (or more), slice

Wash and then slice cucumbers into 1/4” slices

In a large bowl, gently mix the salt and the cucumber slices evenly. Allow to sit for about 1.5 hours. (Covering with plastic wrap recommended)

After the allotted time, strain and then thoroughly rinse the cucumbers. Place them back in the mixing bowl and add the sliced onions.

Combine all the spices into a mortar and pestle and lightly crush. (Or you can place in a plastic bag and lightly crush with a rolling pin.) The bay leaf can be kept whole or crushed by hand.

In the saucepan, add the white and apple cider vinegar and the white and brown sugar. Heat on medium heat and stir until the sugar is dissolved.

Add all the spices to the saucepan, reduce the heat and simmer for a few minutes, stirring occasionally. Just before pouring the brine over the cucumbers, bring the brine to a low boil.

Place the cucumber/onion mix in a half gallon jar (or divide between two quart jars if needed). Slowly pour the heated brine mixture over the cucumbers and allow to stand for one hour.

Transfer to the refrigerator and allow at least 1-2 days before opening. (Full flavor penetration will be after several days to a week but they’re tasty even after a day if you don’t have the time or patience.)

Pickled Jalapenos

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  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic, smashed
  • 2 tbsp. sugar
  • 1 tbsp. salt
  • 7-8 jalapeno peppers

Combine the vinegar, water, garlic, sugar and salt in a medium pot and bring to a boil. Add jalapenos slices, stir, and remove from heat.

Let sit for 8 minutes then use tongs to remove the jalapenos from pot to a jar; cover with the liquid to fill the jar.