Ingredients

1 pound (450g) fresh carrots

2 cloves garlic, peeled and smashed (optional)

1-2 sprigs fresh dill (optional)

1 teaspoon whole black peppercorns (optional)

1-2 bay leaves (optional)

2 tablespoons sea salt or kosher salt (non-iodized)

4 cups (950ml) filtered water

Equipment

• 1-quart (1-liter) mason jar or fermentation vessel with lid
• Fermentation weight or small jar that fits inside your vessel (to keep carrots submerged)
• Knife and cutting board
• Measuring cups and spoons

Tips for Success

• Use fresh, firm carrots for best results.
• Always use non-chlorinated water, as chlorine can inhibit fermentation.
• Make sure the carrots stay completely submerged in the brine throughout fermentation.
• The fermentation process is natural and safe, but if you notice any pink or fuzzy mold, discard the batch.
• A cloudy brine is normal and a sign of successful fermentation.
• Taste regularly and refrigerate once the carrots have reached your preferred level of tanginess.

Instructions

Step 1: Prepare the Carrots

• Wash your carrots thoroughly, removing any dirt.
• Peel the carrots if desired (optional).
• Cut the carrots into your preferred shape:

• Sticks (about 3-4 inches long)
• Coins (¼ inch thick)
• Thin matchsticks

Step 2: Make the Brine

• In a bowl or measuring cup, dissolve 2 tablespoons of salt in 4 cups of filtered water.
• Stir until the salt is completely dissolved.

Step 3: Fill the Jar

• Place garlic, dill, peppercorns, and bay leaves in the bottom of your jar (if using).
• Pack the carrots into the jar, leaving about 1-1.5 inches of headspace at the top.
• Pour the salt brine over the carrots until they're completely covered.
• Place a fermentation weight or a small jar on top of the carrots to keep them submerged below the brine.

Step 4: Set Up for Fermentation

• Close the jar with the lid (loosely if using a regular mason jar lid or follow your fermentation vessel's instructions).
• If using a regular mason jar, you'll need to "burp" it daily by slightly opening the lid to release built-up gases.
• Place the jar on a plate or in a bowl (to catch any potential overflow) and store in a cool, dark place.

Step 5: Fermentation

• Allow carrots to ferment for 3-7 days, depending on your taste preference and the room temperature.
• The warmer the room, the faster the fermentation will occur.
• Check the carrots daily:
• Make sure they remain submerged under the brine
• Look for bubbles (a sign of active fermentation)
• "Burp" the jar to release excess pressure

Step 6: Taste and Store

• After 3 days, start tasting your carrots. They're ready when they have a pleasant, tangy flavor and slight crunch.
• Once they've reached your desired taste, transfer the jar to the refrigerator.
• The fermented carrots will keep for 2-3 months in the refrigerator.

Pro Tip: For extra-crispy pickles, soak cucumber spears in ice water for 4-5 hours before canning. Also, add a grape leaf to each jar—the tannins help maintain crispness naturally!

These pickles will keep for up to a year in your pantry. Once opened, store in the refrigerator for up to 3 months (though they rarely last that long in our household!).

Tools Needed:

Water bath canner with rack

8 pint-sized mason jars with new lids and rings

Jar lifter

Canning funnel

Ladle

Bubble remover tool

Headspace measuring tool

Clean kitchen towels

Large pot for brine

Sharp knife and cutting board

Ingredients:

4 lbs pickling cucumbers (4-5 inches long)

6 cups water

3 cups white vinegar (5% acidity)

1/3 cup canning salt (not iodized)

8 cloves fresh garlic, peeled

8 heads fresh dill or 8 teaspoons dill seed

4 teaspoons mustard seeds

2 teaspoons black peppercorns

1/2 teaspoon red pepper flakes (optional)

- Wash cucumbers thoroughly, paying special attention to the blossom end. Slice off 1/8-inch from each end.

- Cut cucumbers lengthwise into quarters (or sixths for larger cucumbers).

- Prepare your water bath canner, jars, and lids according to manufacturer directions.

- In each hot jar, place 1 head of dill (or 1 teaspoon dill seed), 1 clove of garlic (halved), 1/2 teaspoon mustard seeds, and a few peppercorns.

- Pack cucumber spears vertically into jars, leaving 1/2-inch headspace. Pack tightly without crushing.

- In a large pot, combine water, vinegar, and salt. Bring to a boil, stirring to dissolve salt.

- Pour hot brine over cucumbers, maintaining 1/2-inch headspace.

- Remove air bubbles with bubble tool. Adjust headspace if needed.

- Wipe jar rims with a clean, damp cloth.

- Center lids on jars and apply bands until fingertip-tight.

- Process jars in the water bath canner for 10 minutes (adjust for altitude if necessary).

- Turn off heat, remove canner lid, and let jars stand for 5 minutes.

- Remove jars and place on a towel-lined counter to cool completely (12-24 hours).

- For best flavor, allow pickles to cure for at least 2 weeks before opening.

For best flavor, allow these pickles to cure for at least 2 weeks before opening. They'll keep in your pantry for up to 18 months. Once opened, store in the refrigerator for up to 3 months.

These sweet-tart pickles are perfect on sandwiches, chopped into potato salad, or served alongside barbecue!

Tools Needed:

Water bath canner with rack

5-6 pint jars with new lids and rings

Large enamel or glass bowl (not aluminum)

*Colander

Large pot for brine

Jar lifter

Canning funnel

Slotted spoon

Ladle

Bubble remover tool

Clean kitchen towels

Measuring cups and spoons

Sharp knife and cutting board

Ingredients:

4 lbs pickling cucumbers, sliced 1/4-inch thick (about 12 cups)

2 lbs onions, thinly sliced (about 8 cups)

1/4 cup canning salt

3 cups apple cider vinegar (5% acidity)

2 cups pure cane sugar (or 1 1/2 cups honey)

2 tablespoons mustard seeds

1 tablespoon celery seeds

1 teaspoon turmeric

1/2 teaspoon ground cloves

1 tablespoon fresh ginger, minced (optional)

Instructions:

• Wash cucumbers thoroughly. Trim ends and slice into 1/4-inch rounds.
• Peel and thinly slice onions.
• In a large enamel or glass bowl, layer cucumber and onion slices, sprinkling each layer with some of the salt.
• Cover with ice cubes and let stand for 2 hours. This draws out excess moisture for crispier pickles.
• Drain thoroughly in a colander and rinse with cold water to remove salt.
• Prepare your water bath canner, jars, and lids according to manufacturer directions.
• In a large pot, combine vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar.
• Add drained cucumber and onion slices to the boiling mixture and return to a boil.
• Using a slotted spoon, pack the hot pickles and onions into hot jars.
• Ladle hot brine over pickles, leaving 1/2-inch headspace.
• Remove air bubbles with bubble tool. Adjust headspace if needed.
• Wipe jar rims with a clean, damp cloth.
• Center lids on jars and apply bands until fingertip-tight.
• Process jars in the water bath canner for 10 minutes (adjust for altitude if necessary).
• Turn off heat, remove canner lid, and let jars stand for 5 minutes.
• Remove jars and place on a towel-lined counter to cool completely (12-24 hours).

Tools Needed:

Vegetable peeler

Mason jar (pint size)

Small saucepan

Measuring spoons

Knife and cutting board

Funnel (optional)

Ingredients:

3 large carrots, shaved into ribbons

1 garlic clove, thinly sliced

1/2 tsp chili flakes

1/2 tsp coriander seeds

1/2 cup apple cider vinegar

1/2 cup water

1 tsp maple syrup

1/2 tsp salt

Instructions:

• Roll carrot ribbons into a jar with garlic and spices.
• Bring vinegar, water, maple syrup, and salt to a simmer.
• Pour brine into jar to cover carrots.
• Let sit at room temp 1 hour, then refrigerate. Use within 2 weeks.

Tools Needed:

Knife and cutting board

Small saucepan

Pint-size mason jar

Measuring spoons and cups

Tongs or fork (to press onions down

Ingredients:

1 large red onion, thinly sliced

3/4 cup apple cider vinegar

1/4 cup water

1 tbsp maple syrup or honey

1/2 tsp sea salt

Instructions:

• Add onion slices to a jar.
• Simmer vinegar, water, maple syrup, and salt.
• Pour over onions. Let cool, refrigerate.
• Ready in 1 hour, keeps up to 2 weeks.

Pro tip: Add a slice of jalapeño or clove of garlic for an extra kick.

Tools Needed:

Medium mixing bowl

Knife and cutting board

Quart mason jar

Small saucepan

Zester or fine grater (for lemon)

Measuring spoons

Funnel (optional)

Ingredients:

2 cups cauliflower florets

Zest of 1 lemon

1 garlic clove

1 tsp turmeric

1/2 tsp black peppercorns

1 cup white vinegar

1 cup water

1 tbsp salt

Instructions:

• Pack cauliflower, zest, garlic, turmeric, and peppercorns into a jar.
• Boil vinegar, water, and salt.
• Pour brine over cauliflower.
• Cool, seal, and refrigerate for at least 24 hours.

Tools Needed:

Knife and cutting board

Small saucepan

Pint mason jar

Measuring spoons

Funnel (optional)

Ingredients:

2 bell peppers, thinly sliced

1/4 cup rice vinegar

1/4 cup apple cider vinegar

2 tbsp honey or maple syrup

1/2 cup water

1/2 tsp mustard seeds

1/2 tsp salt

Instructions:

• Add pepper slices and mustard seeds to a jar.
• Bring vinegars, water, honey, and salt to a simmer.
• Pour brine over peppers.
• Cool, seal, and refrigerate. Delicious after 12–24 hours.