Colorful Fermented Holiday Vegetables
Naturally fermented vegetables are easy to make, pretty to look at, and make a healthful addition to holiday snacking. I used to make and decorate 1500 holiday cookies; it was a 3 day process that cumulated in platters of cellophane wrapped cookies, tied in French wire ribbon. They were gorgeous,… and I am over it! No one needs more sugar, but we do need more vegetables and foods that support health and wellness. I still enjoy a nice holiday cookie, but I love these fermented vegetables as an appetizer or side — and they make the prettiest gifts!
Servings 6 1 pint mason jars
- 6 cups fresh preferably organic, cauliflower, red and orange carrots, bell peppers and celery.
- 6 cloves crushed garlic
- 6 slices of jalapeño or serrano pepper
- 6 tsp. pickling spice
- 6 sprigs fresh dill
- 6 cups filtered water
- 6 tsp. sea salt
- 6 cabbage leaves
- Wash and trim the vegetables. I make a variety of shapes so I can fit them in the jars. Carrot ovals, celery sticks, chunks of cauliflower, strips of pepper.
- Combine water and salt and set aside.
- Pack the vegetables into the 6 mason jars. Add a clove of crushed garlic, slice of jalapeño and sprig of dill to each. Top each with a tsp of pickling spice.
- Carefully pour the salt water brine into each jar, leaving 1” at the top. Use a cabbage leaf on top of the vegetables to keep them submerged in the brine and carefully screw the lids on the jars.
- Place jars of vegetables away from direct sunlight in a room temperature spot between 65-75 degrees. Let the veggies ferment and after 3 days check them to see if they taste to your liking. They can ferment for up to a week. Then refrigerate them to stop the fermentation process. They keep for 6 months in the refrigerator.