Ingredients:
1 large carrot, slices (not thin)
1/2 cauliflower, in small flourets
1/4 cabbage, 1 inch thick slices
1 Kohlrabi, cut in half, sliced thin
1-2 red/orange/yellow bell pepper, sliced
1 Serrano/Jalapeño (optional), sliced in rounds
6-10 garlic, think slices
1 tsp whole peppercorn (not a must)
Brine:
4-4.5 cups of hot water
2 Tbsp salt
1/2 tsp pickle spice
Steps:
1. Sterilize jars: Bring a large pot with water to a rolling boil. Place the jars in the boiling water until covered for 10 min. Very carefully removed from water, and place on a rack or towel to cool. Make sure you don't touch the inside of jar.
2. Mix the brine ingredients, mix until dissolved, and let cool.
3. Place all your veggies, garlic, peppercorn, in a large jar (or several smaller jars), and press until tight inside.
4. Cover the jar(s) with your bring completely. Close, and shake a bit until the veggies are evenly immersed in the liquid.
5. Leave in a cool and relatively dark area. Your vegetables will be ready within -10 days. Check your fermentation process every so often to make sure you don't have mold growing - that can be due to air entering the jar, or not enough brine solution. If you find any activity, toss the entire content.
Storage: After opening- keep your healthy delicious pickles in the fridge.
Air-tight closed jars can last months on your shelf but they will acquire more flavor and might soften a bit after time. If you want to slow down the fermentation process, keep the closed jars in the fridge.
