Here’s our pick of what to pickle! Carrots, onions and fennel are all excellent vegetables for pickling, retaining their crunch while giving you all the digestive benefits of fermented food. And when you mix them all together in a jar – you have yourself one fine pickle!
Make brine by bringing 3 cups of spring water to the boil, adding the salt and simmering until dissolved. Place to one side and allow to cool completely.
Arrange vegetables in the bottom of a wide mouthed jar and pour the cooled brine over the top, ensuring there's a 3-4cm gap between the veggies and the top of the jar.
Place a smaller jar on top of the vegetables to keep them submerged. Don’t worry if they aren’t covered with the brine straight away, it will happen naturally as the salt draws water out of the vegetables.
Cover with a clean cloth and leave in a cool place to ferment. Check regularly to ensure the vegetables remain covered by the liquid and the pickles will be ready to eat in 3-4 days. Once they're fermented, store them in the fridge and they're at their best for 1-2 weeks.
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