Pickling vegetables is easier than you may think!
|2||Cup||filtered or spring water|
|2||Tablespoon||sea salt, non-iodized|
|1||Cup||fresh cauliflower florets, chopped|
|1||Cup||carrots, cut into 1/4-inch slices|
|1||Cup||red bell pepper strips|
|1||red onion, chopped|
|1||Tablespoon||juice from bubbies® sauerkraut|
|1||cabbage leaf, large|
|2||fresh dill sprigs|
|2||Clove||garlic, slightly smashed|
|1||wide-mouth glass quart jar|
|1||small glass that fits inside the mouth of the large jar|
Pour 2 cups of water into a glass measuring cup. Mix salt with the water and set aside. Chop 2-3 cups of veggies. Put spices in bottom of the quart jar then place veggies on top of spices, leaving little room between veggies. Pour enough salt water in the jar to almost cover the veggies then finish covering with sauerkraut juice. Lay the cabbage leaf over the veggies and gently press down until the water is above the leaf. Use the smaller glass to keep everything submerged. Add water to the small glass for added weight, if needed. Place the jar in a quiet place on the counter. Drape a clean towel over the jar to keep the contents protected. Fermentation will begin soon and you will notice bubbling. Check daily and press glass down to submerge any uncovered veggies. Taste after a couple of days to see if it’s to your liking. The veggies will continue to get softer and more sour the longer they ferment. When the flavor is to your liking, remove the smaller glass, put a lid on the jar and store it in your refrigerator until ready to eat.