Garlic Pickles
Description
This large-batch garlic pickle recipe transforms humble garden vegetables into a tangy, probiotic-rich condiment. Featuring a robust mix of cauliflower, green cabbage, carrots, celery, and kirby cucumbers, each bite delivers a satisfying crunch and a deep, aromatic garlic flavor. The fermentation process, enhanced by mustard seeds, peppercorns, and bay leaves, creates a complex brine that preserves the natural sweetness of the vegetables while adding a pleasant heat. Perfect for adding zest to sandwiches, salads, or charcuterie boards, these pickles are a staple for any pantry. While the yield is substantial, making it ideal for sharing or long-term storage, the flavor improves with time. Enjoy the health benefits of fermented foods with this traditional, vegan-friendly side dish that brings vibrant, home-style taste to every meal.Ingredients
Directions
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Peel the garlic head and cut each clove in half.
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Peel the carrots and wash all vegetables thoroughly.
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Trim the outer leaves and hard base from the cabbage, then cut into quarters.
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Cut the carrots and celery into large chunks or quarters.
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Break the cauliflower into florets, leaving a small amount of leaves attached for flavor but discarding the hard stem.
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Leave the kirby cucumbers whole.
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In a large barrel or fermentation container, layer the vegetables, alternating types to ensure an even distribution.
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Distribute the halved garlic cloves evenly among the vegetable layers.
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Dissolve 15 tablespoons of salt in 10 liters of hot water to create the brine.
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Pour the brine over the vegetables until they are completely submerged.
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Place a weight on top of the vegetables to keep them pressed down under the liquid.
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Add 2 tablespoons of mustard seeds, 2 tablespoons of peppercorns, and 4 bay leaves on top of the vegetables.
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Cover the container and let it ferment at room temperature for 10 days.
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Shake or stir the barrel daily during the first few days to mix the contents.
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Taste the brine after a few days and add up to 3 tablespoons of salt if needed to maintain balance.
Nutrition Facts
Servings 60
- Amount Per Serving
- Calories 947.0kcal
- % Daily Value *
- Total Fat 12.4g20%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 1831.7mg77%
- Total Carbohydrate 215.0g72%
- Dietary Fiber 61.6g247%
- Sugars 41.7g
- Protein 41.7g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a food-safe barrel or large glass jars for fermentation. Ensure all equipment is clean to prevent unwanted bacteria.
It is crucial that the vegetables remain fully submerged under the brine at all times to prevent mold. Use clean weights like glass bottles or fermentation weights.
Fermentation time may vary based on temperature. Warmer environments ferment faster. Taste test after 10 days; cucumbers may take a few extra days to reach desired crispness.
Monitor the saltiness. If the brine tastes too mild after a few days, add small amounts of salt incrementally. Avoid adding too much salt initially as it can inhibit fermentation.
Once fermented to your liking, store the pickles in the refrigerator to slow further fermentation and maintain crispness.
