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.
PrintSweet and spicy pickles
This pickle recipes is flavourful enough to zip up any meal. It is a bright combination of spicy and sweet that gets its flavour from garlic and ginger.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1.5 quarts 1x
- Category: Pickles
- Method: Fermented
Ingredients
Ferment
- 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)
Finishing
- 1/4–1/2 cup of sweetener (sugar, honey or maple syrup)
- 1 1/2 cup of cider vinegar
Instructions
- 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 1 1/2 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 3 1/2 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.
Notes
- 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).
. This is really just an insurance policy to make sure that the ferment goes quickly.Keywords: vegan, gluten free, keto, burgers, barbecue, summer
Jessica Schafer
June 7, 2018 at 7:07 pmWould a tea towel be an appropriate loose covering? And okay to use a plastic bowl (I don’t have a large glass bowl, only stainless steel or plastic…)?
Emillie
June 7, 2018 at 7:59 pmYou could ferment in a jar, then transfer to a second jar for finishing. Glass is the least reactive… you just don’t want to have a metal or plastic flavour in your ferment. Though a hard plastic bowl or stainless steel should be fine.
Jessica Schafer
June 11, 2018 at 7:15 pmExcellent! My kids especially enjoy this one.
★★★★★