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Probiotic pickled vegetables, the gut friendly fermented food
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Pickled vegetables

Gut friendly pickles
Course Condiment
Cuisine International
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4
Calories 118kcal

Ingredients

Whole spices : (Reduce as per preference)

  • 1-2 tsp Coriander seeds
  • 1-2 tsp Yellow mustard seeds
  • 1-2 tsp Fennel seeds
  • 1-2 tsp Dill seeds / Caraway seeds
  • 1-2 tsp Pepper corns

Other ingredients :

  • 6-8 cloves Garlic
  • 2 tbsp Sugar
  • 2 tsp Salt
  • 1/2 - 1 cup Vinegar

Vegetables used :

  • 2 small carrot
  • 2 mini Cucumber ( Persian )
  • 6-8 Sweet peppers
  • Baby pink radish
  • 2 Jalapeno
  • 6-8 Gooseberry (Indian variety) Find fresh in Indian grocery store or frozen in( frozen veggies aisle)

Instructions

  • In a pan and heat the whole spices one by one for not more than a minute. We are not roasting simply warming up the spice to emit the aromas.
  • Wash wipe and cut the vegetables into desired shapes. I use small jars to keep things interesting and make only small batches.
    Fill the jars(clean & dry) with vegetables with various combinations. Fill varying amounts of whole spices and with or without garlic.
  • Heat 2 - 21/2 cups of water add salt bring it to a rolling boil now add the sugar and vinegar give it a minute or two and immediately fill each bottle with the hot liquid prepared.
  • Close the bottle tightly and allow it to come to room temperature and refrigerate the pickles. It can be used from the next day.
  • Gooseberry takes atleast a week to soften so use that last.Do not mix other veggies with it.

Video

Notes

  • Make sure to fill the boil enough to drown the veggies. 
  • Garlic should go to the bottom for even pickling if it turns green I usually discard it.
  • Cucumber softens faster than other veggies so remember to use it first.
  • Thick slices will take longer to soften.
  • Gooseberry is very pungent with strong bitter and sweet after taste. Definitely acquired.