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By Gloria Rangelova, ND

Quick pickled carrots

  • Carrots
  • Ginger
  • Turmeric
  • Coriander
  • Thyme
  • Brine
  • 1 cup water
  • 1 cup ACV (or white or rice)
  • 1 Tbsp salt (pink or kosher or sea salt)


  • Wash jars in warm, soapy water. Dry completely.
  • Cut up your vegetables in whatever size you want.
  • Pack jars with vegetables and herbs, leaving ½ in. between the top of the jar and vegetables.
  • Combine brine ingredients in a small saucepan and bring to a boil, stirring to dissolve the salt.
  • Pour brine into the jars, leaving ½ in. to the top. If air bubbles form on the sides, tap the jar a couple of times to remove them.
  • Close the jars with the lids and flip them upside down until they cool.
  • Store in the refrigerator at least 48hrs before opening to eat.

Fermented Pickles

Fermented pickles have a LOT more probiotics than vinegar brine pickles so we prefer using this method.

  • 1 lb pickling cucumbers
  • 3 cups water
  • 5 Tbsp salt – pink or kosher or sea salt
  • 4 garlic cloves
  • ½ tsp fennel seeds
  • ½ tsp coriander seeds
  • ½ tsp peppercorn
  • ½ tsp mustard seeds
  • Fresh dill
  • Quart sized jar
  • Fermentation weight.


  • Sterilize your jar
  • Wash the cucumbers and place in an ice water bath for 15min
  • Fill the jar with all of the ingredients.
  • Warm the water with the salt to dissolve it.
  • Fill the jar with the brine to cover the cucumbers, leaving 1 in. to the top.
  • Place fermentation weight on top.
  • Close the jar (but do not screw the lid too tightly) and keep it in a cool, dark place for 5-7 days. Check on the jar daily, opening the lid to relieve some pressure. On day 5 pickles should be nice and crunchy with a mild sour flavor. On day 7 pickles will be more sour and a bit less crunchy. After pickling to your desired taste, keep in the fridge.