We eat a lot of lettuce wraps and just having the usual array of condiments can end up being a little bit boring. At our house it’s all about flavour, and this pickle recipes is flavourful enough to zip up any meal. It is a bright combination of spicy and sweet that get’s most of it’s flavour from the addition of garlic and ginger.
I love everything about this pickle. It is perfectly matched to the warmth of a bright summer day, from the brilliant colours, to the tanginess of fermentation. I recommend eating it with burgers, sandwiches and wraps, but my kids love eating it straight from the jar.
- 1 tbsp non-iodized salt dissolved in 1 quart of filtered water
- 1 cup thinly sliced cucumbers
- 1 coloured pepper, thinly sliced
- 1 sweet onion, thinly sliced
- 1 cup of carrots in thinly sliced rounds
- 2 cloves of garlic (sliced in half)
- 1 tbsp of ginger root roughly chopped
- 1 chili pepper sliced in half
- 1 tbsp of culture (see notes)
- ¼-1/2 cup of sweetener (sugar, honey or maple syrup)
- 1½ cup of cider vinegar
- Mix all the ingredients for the fermentation portion of the recipe in a large glass bowl, cover loosely and leave to ferment somewhere cool for 2-3 days.
- Mix the sugar and cider vinegar, and stir to dissolve. Add in 1½ cups of the brine.
- Pack the pickled vegetables into jars for storage in the fridge and cover with the brine & cider vinegar mixture (this will be around 3½ cups of liquid from the sugar, brine and vinegar).
- Store in the fridge for 2 more days before eating to allow the flavours to meld.
-You can use any starter culture that you want. I used whey as my starter, but you could also use sauerkraut juice or a purchased starter. This is really just an insurance policy to make sure that the ferment goes quickly.
-A sweetener is not required, however it would dramatically change the flavour of the pickle into something very strong and salty (like kimchi).