Carrot, Turnips and Cauliflower Pickle
Equipment
- 1 clean air tight glass jar. you can wash with hot water or keep in sunlight for few hours
- some weight like pebbles or soapstone ice cube or fermentation weights - these are optional - but very helpful to ensure the vegetables will not not float above the brine
Ingredients
For Brine
- 1 liter filtered water
- 1.5 tbsp natural rock salt or sea salt. Avoid table salt as it will have preservatives
For Pickle (Spices)
- 2 bay leaves
- 3" cinnamon stick
- 2 2 dry red chilli adjust to taste, how spicy the chilli is
- 1/4 tsp cloves
- 1/4 tsp mustard seeds
- 1/4 tsp whole black pepper
- 1/4 tsp cumin seeds
- 1/4 tsp carom seeds
For Pickle (Vegetables)
- 125 gm cauliflower florets, 1.5" size
- 1 large large carrot, sliced in 1cm x 2"
- 250 gm baby turnips whole if using regular turnip, cut in 2" pcs
- 3-4 garlic cloves
- 2" ginger, thin slices 1.5 cm wide
Instructions
For Brine
- in 1 liter water, add 1.5 tbsp rock salt or sea salt. No table salt please. Prefer to use organic salt. In summers, add just a bit more salt to slow down fermentation. Mix this well. Brine is ready.
For Pickle
- Wash and dry all vegetable and then cut in the desired shape. I like to keep them a little large in size so the pickle stays crunchy for longer time.
- tightly pack the vegetables in the clean jar, alternating between all three. Also keep adding the spices in between. check video for reference.
- leave about 1" space from the top
- fill the jar with brine but leave around 1cm space from the top.
- cover the top with the cabbage leaf and place some weight on top - this is an optional but helps to make sure that the vegetables wont come above the brine and catch mold.
- close the lid. this will take few days to get ready - depends on how sour and tender you like the pickle.
Next 3 days
- For first few days, open it once a day to release the gases. After that check once in 2-3 days till it reaches the tenderness that you like.
- Once its ready, you can leave it outside and consume in 4-12 weeks. If the weather is hot, you can refrigerate it for 2 months.