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Easy Brined Root Vegetables
- 1 pound of your favorite root vegetables
- 1 medium red onion
- 2 cloves garlic
- 1 cup of your favorite fresh herbs
- 2 teaspoons black peppercorns
- 2 Tablespoons Pickling salt
- 2 quarts purified water
- 1/2 gallon jar
- 8 oz jar
- Clean cloth and rubber band
- With a large bowl at the ready scrub and peel the root vegetables. Slice into very thin rounds. Add to the bowl.
- Thinly slice the red onions and garlic. Add to the bowl with root vegetables and then add the black peppercorns and whole herbs to bowl tossing everything together.
- In another bowl, add the pickling salt into 2 quarts water. Place vegetables in a clean 1/2 gallon jar. Pour the salt water over the vegetables until covered by 1 inch.
- Take the empty 8oz jar and place it on top of the vegetables to act as a weight. Put the clean cloth over mouth of 1/2 gallon jar. And then put the larger jar on a plate and store in a cool (65-75 degrees) place.
- Take a look at the jars each day to make sure the liquid stays at least 1 inch over the vegetables.
- You’ll see the fermentation start in about 24 hours. You should see little bubbles in the brine. There may also be a white film which is a natural, safe yeast that can be wiped out of the jar.
- Leave the vegetables for 3 -7 days to ferment. You can check to see if they’re ready by tasting a slice of vegetable. Once the vegetables taste the way you like then remove the 8 oz jar, wipe jar rim and cover with a lid. You can store these fermented, pickled vegetables in the refrigerator up to 1 month. Makes about 1.5 quarts