Pickled Vegetables

Ever try fermentation as a way to prepare your veggies? It’s a healthful technique that keep vegetables (or pickles) nice and crisp and also provides friendly cultures that help nourish your body. You can absolutely play around with the combination of vegetables and spices that you pack into your crock. For this recipe, I use a Perfect Pickler, which can be found at Rainbow Grocery as well as online.

Makes 6 Cups


  • 1 head of cauliflower, divided into small florets
  • 2 bunches radishes, ends removed
  • 4 Serrano chili peppers, cut in half lengthwise and seeds removed
  • 8 cloves garlic
  • 4 cups spring (or filtered) water
  • 2-3 packed tablespoons unrefined sea salt
  • 12 peppercorns


  1. Combine water and salt in the jar and stir to dissolve.
  2. Add veggies and peppercorns to the saltwater and cover jar as directed in the Perfect Pickler instructions.
  3. Place in a cool place out of direct sunlight for 4 days.
  4. Refrigerate and chill before tasting.

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