Sweet and spicy pickles

Fermented sweet and spicy pickles are easy and probiotic

5 from 1 reviews

This pickle is a bright combination of salty, spicy and sweet. It’s packed full of flavour from onion, garlic and ginger that mellows nicely with fermentation. The perfect pickle for a barbecue.



For Fermentation



  1. Mix all of the vegetables in a large glass bowl.
  2. Pack the vegetables into a glass jar(s) for fermenting. They don’t need to be pounded in like you do for sauerkraut, just tightly packed.
  3. Mix the salt and water until the salt is dissolved. Stir in the culture.
  4. Pour the liquid over the vegetables.
  5. Use a weight to keep the vegetables from floating, then cover and allow to ferment somewhere cool and dark for 2-3 days. A closet without a heater is perfect.
  6. When the fermentation is finished, drain the brine away from the vegetables, reserving 1 1/2 cups.
  7. Mix the sweetener and cider vinegar into the reserved brine and stir to dissolve. You should have around 3 1/2 cups of liquid.
  8. Pour the brine & cider vinegar mixture over the vegetables.
  9. Store in the fridge for at least 2 days to allow the flavours to blend.
  10. These should last for about a month in the fridge, however, the vegetables will get softer over time, so eat them sooner if you like a crisp pickle.


Keywords: vegetarian, gluten free, keto, nut free, dairy free, egg free, probiotic, hotdogs, burgers, barbecue, summer, spring, fall