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Sweet And Spicy Pickles

How to make kombucha fermented pickles with this sweet and spicy recipe
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5 from 2 reviews

This pickle is a bright combination of salty, spicy, and sweet. It’s packed full of flavor from the onion, garlic, and ginger which mellows nicely with fermentation. The perfect pickle for the summer season. See the section above for serving suggestions.

Ingredients

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For the Brine

  • 1 cup of apple cider vinegar (with mother, see notes)
  • 1 cup of water, chlorine-free
  • 1/4 cup of sugar
  • 2 tsp non-iodized salt
  • 2 cloves of garlic, finely diced
  • 1 Tbsp of ginger root, finely chopped

Vegetables

  • 1 cup thinly sliced cucumbers (about 2 small cucumbers)
  • 1 colored pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup of carrots, thinly sliced in rounds (about 2 large carrots)
  • 1 chili pepper, sliced in circles (optional, for those who like heat)

Instructions

  1. Mix the salt, sugar, water, and cider vinegar in a large measuring cup. Stir to dissolve the salt and sugar.
  2. Slice the vegetables and mix them in a large glass bowl.
  3. Pack the vegetables into a glass jar(s) for fermenting. They don’t need to be pounded in as you do for sauerkraut, just tightly packed. This recipe will fill a 1.5 quart (1.5 L) jar or two 1-quart jars.
  4. Divide the garlic and ginger between the jars. Then pour the brine over the vegetables. There should be enough to completely cover them.
  5. Use a weight (or a smaller jar) to keep the vegetables from floating, then cap with a lid and allow them to ferment somewhere cool and dark for 2-3 days. A closet or cupboard is perfect.
  6. Store in the fridge to curb the fermentation. The pickles will last in the fridge for at least 2 months, however, the vegetables will get softer over time, so I recommend eating them eat them within one month. See the information above on reusing the brine for continuous fermented pickles.

Notes

  • These pickles use cultured apple cider vinegar for the ferment. To make sure your ACV will work, look for vinegar labeled raw, unpasteurized, or with the mother. For example, Bragg’s works well. These pickles can also be made with strong brewed kombucha or jun.
  • Sugar is not required, however, the resulting pickle will be salty. Sugar also helps feed the ferment, so the pickles won’t be quite as sweet as you may expect.

Find it online: https://www.fermentingforfoodies.com/sweet-spicy-pickles/