Pickles 101: Fermented Pickles


Discover the magic of homemade fermented pickles. Crunchy, tangy and full of probiotics, they're a perfect addition to any meal.

TOOLS NEEDED - Fermentation container: This can be a large stoneware crock, a glass jar or a food-grade plastic container.  - A quality knife or food processor will be your best friend when prepping vegetables for fermentation. – Weights to keep the vegetables submerged in the brine.  – Jars with lids and bands

pickling ingredients

Vegetables: Choose firm, fresh and unblemished vegetables.  Salt: Use non-iodized salt (kosher or pickling salt) to create the brine. Flavorings: Common flavorings include dill, garlic, red peppers and pickling spices. Get creative and mix up your favorite flavors.

duration and temperature

Generally, fermented pickles should be stored at 70 F and 75 F for 3 to 4 weeks. But fermentation time can vary based on the vegetable you are pickling.

storing and shelf life

Fermented pickles can last for varying amounts of time, depending on your method and recipe. In general, you should eat the pickles within one to two months.

japanese tsukemono

Tsukemono, or Japanese pickles, offer a delectable taste of Asian cuisine. Typically made from vegetables like cucumbers, radishes or eggplants, tsukemono are fermented and served with rice.

indian achar

Achar hails from India and features a vibrant medley of fruits and vegetables. These pickles typically have a unique, spicy undertone due to the addition of spices like mustard seeds, fennel and red chili powder.

middle eastern torshi

Made from various vegetables — such as cauliflower, carrots and cucumbers — torshi's tangy and savory flavor profile makes it an excellent accompaniment to grilled meats and rice dishes.

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