Dill Crock
Submitted by natalie
A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
10 daysThink of this as a pickle party in a jar.
Cauliflower, green beans, bell peppers, onions, carrots, green tomatoes, olives, and hot chili peppers all get layered into a gallon jar with heaps of fresh dill and garlic, then covered in a sea salt and vinegar brine.
Ten days on the counter and the fermentation works its magic, turning crisp raw vegetables into tangy, garlicky, spicy pickled snacks.
This is old-school crock pickling at its best.
Chef Tips
- Keep all the vegetables fully submerged under the brine using a weighted saucer or fermentation weight to prevent mold
- Blanch the green beans for just 3 minutes so they soften enough to absorb the brine but stay snappy
- Taste the pickles around day 7 and refrigerate once they hit the tanginess you like
- Use sea salt or pickling salt only; table salt with iodine can cloud the brine and affect fermentation
Ingredients
Directions
Make brine using ¾ cup sea salt, ¼ cup cider vinegar, 10 cups of water, sl ice onions, bell peppers, celery, carrot and break cauliflower into florets.
Pack layer of fresh dill and garlic on bottom of 1 gallon jar.
Cook green beans 3 minutes and drain.
Layer all ingredients. Top off with more dill and garlic.
Cover with brine.
Set a small saucer weighted to keep everything below brine.
Cure 10 days at room temperature.
Refrigerate.
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