– Makes 1 Pint

Ingredients for Fermented Green Beans:

• 1 1/2 tablespoons of Celtic Sea Salt or other premium brand for the brine.
• 3 cups of filtered water.
• 2 pounds of green beans.
• 1-pint wide mouth mason jar.

Directions for Fermented Green Beans:

1. Wash your green beans and snap off the stem ends and tips.
2. Lay your 1-pint mason jar on its side and lay in your green beans.  It is much easier get more green beans in the jar if it is laid on its side.  Make sure the green beans are about 2 inches from the lip of the jar.
3. Now make your brine by completely dissolving your salt in the filtered water.
4. Pour your salt-water brine into the jar, filling to about 1 inch from the jar lip.
5. Use some sort of weighty object to hold the green beans under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
6. Remove the cup and wipe off any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
7. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
8. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the green beans are sour enough for you. If they are not, just add a day and re-check.
9. After fermentation is complete, remove the fermenter lid, cup, and airlock and replace with a Storage Lid.  Place the green beans in the refrigerator for storage.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Fermented Green Beans appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Recipe makes 1 pint.

Ingredients for Fermented Okra:

• 1 teaspoon of dried dill seed.
• 1/2 teaspoon of mustard seed.
• 1/2 teaspoon of whole black peppercorns.
• 12 to 16 fresh okra pods.  washed and tops trimmed
• 2 cloves of thinly sliced garlic.
• 1/4 cup of onion sliced into chunks.
• 2 teaspoons of Celtic Sea Salt or other premium brand for the brine.
• 1 cup of filtered water.

Directions for Fermented Okra:

1. Wash the okra and trim the tops (don’t cut them off completely).
2. Add all the spices to the bottom of a 1-pint mason jar.
3. Pack the okra vertically into the jar.
4. Stuff the garlic slices and onion chunks in-between the okra.
5. Now make a salt water brine solution. To do this, dissolve 2 teaspoons of salt in your 1 cup of water for this 1-pint batch.
6. Fill your jar with this brine solution until about 1 inch from the jar lip.
7. Use some sort of weighty object to hold the okra under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
8. Remove the cup and wipe off any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
9. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
10. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the okra is sour enough for you. If it is not, just add a day and re-check.
11. After fermentation is complete, remove the fermenter lid, cup, and airlock and replace with a Storage Lid. Place the okra in the refrigerator for storage.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks for brine pickling, and so much more!

The post Fermented Okra appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

This recipe makes 1 quart.

Ingredients for Fermented Tomatoes:

• 4 medium sized tomatoes.
• 12 tablespoons of freshly chopped coriander.
• 12 tablespoons of chopped parsley.
• 6 tablespoons of chopped dill.
• 3 garlic cloves.
• 1 tablespoon of salt for the brine.  We like to use Celtic Sea Salt, but any other premium brand works as well.

Directions for Fermented Tomatoes:

1. Cut a cross on top of all four tomatoes with a sharp knife.  Make sure the crosses are cut deep enough into the tomatoes to allow for the spices and other ingredients to be stuffed in.  Just make sure the cut doesn’t go through the tomato completely.
2. Mix the filling in a bowl: coriander, parsley, and dill.  Chop or press the garlic before mixing it in with the rest of the ingredients.
3. Fill your tomatoes with the herb mixture, then place them in a 1-quart jar.
4. Now make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 1 tablespoon of salt to 2 cups of water for this 1-quart batch.
5. Fill your 1-quart jar with this brine solution until about 1 inch from the jar lip.
6. Use some sort of weighty object to hold the tomatoes under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
7. Remove the cup and wipe off any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
8. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the tomatoes are sour enough for you. If they are not, just add a day and re-check.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Fermented Tomatoes appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

julienne peeler that creates uniform matchsticks of the right thickness for a light pickle crunch. Retails for around $10.00 at most kitchen departments (by Oxo).

Ingredients for Pickled Carrot And Daikon Radish:

• ½ lb. carrots, julienne cut or match sticks.
• ½ lb. daikon (icicle radish), julienne cut or match sticks.
• Brine: 2 cups spring water + 1 Tbsp. Celtic Sea Salt® or other premium brand.
• 1 to 3 TBS. sweetener (add after fermentation is complete).

Directions for Pickled Carrot And Daikon Radish:

1. Peel carrots and daikon and cut into matchsticks (julienne), and toss together.
2. Load into a clean 1 quart jar, lightly packing until about 3 inches from the jar lip.
3. Make brine by dissolving salt in water (TIP: put room temperature water & salt into another jar, secure the lid and shake vigorously).
4. Pour brine over the vegetables and gently wiggle the jar to release all air bubbles. Continue filling until the brine is approximately ½ inch below the lip of the jar.
5. Press the brine overflow cup into the jar until it is just level with the jar rim. (TIP: you may want to do this with the jar in your sink as some brine should spill over).
6. Allow the cup to float as you clean off any veggie or seasoning debris from the jar rim to ensure a good seal.
7. Twist on a Perfect Pickler® fermenter lid until it’s snug.
8. Pour tap water into the airlock to the max line and gently twist into the lid.
9. Place in a cool location (68-74 degrees) and wait patiently for 4 days!

After Fermentation:

Drain off a half cup of brine from the jar and add 1 tablespoon of sugar and stir to dissolve. Pour back into the jar and refrigerate for 24 hours. Taste and adjust if needed for a light sweetness.

Suggested uses: A Pickle’s Pickle for Variety

• Sandwich Topper
• Simple Side Pickle
• Salad Topper
• Lettuce Wrap and Summer Roll Garnish
• Coleslaw Ingredient
• Sweet-Sour-Spicy Side Salad (add chile flakes)
• Brine + Vegetable Oil into a Salad Dressing

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Pickled Carrot And Daikon Radish (Do Chua) appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Ingredients for Pickled Peppers:

Select fresh varieties matched to your taste. Use two pounds of whole jalapeño, Anaheim, banana, cherry, and/or mini-sweet peppers or pack a variety.

• 1^3/4 pounds of chili peppers soaked and cut into rounds. Seeding is optional.
• 4 scallions in thin, slanted slices.
• 4 teaspoons of minced garlic.
• 2 small bay leaves, crushed.
• 8 peppercorns, lightly crushed.
• 1/2 teaspoon of turmeric.
• 1 cup of raw apple cider vinegar.

Directions for Pickled Peppers:

1. Mix the peppers, scallions, and garlic in a bowl.
2. Place the bay leaves, peppercorns, turmeric, and cider into a clean, 2-quart jar.
3. Load the mixed veggies into the same jar.
4. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this 2-quart batch.
5. Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip.
6. Use some sort of weighty object to hold the peppers under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
7. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until its snug.
8. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole in the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the peppers are sour enough for you. If they are not, just add a day and re-check.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Pickled Peppers appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Ingredients for Sunrise Pickles:

• 2 pounds of Daikon Radish or small turnips.
• 1 small, raw beet.
• Lemon zest strips from 1 lemon, use a sharp peeler.
• 3 tablespoons of fresh lemon juice.
• 2 tablespoons of raw apple cider vinegar, of other white vinegar.

Directions for Sunrise Pickles:

1. Peel the beet and radishes. Cut radishes into 3/8-inch thick slices, then cut slices into 1/2-inch wide sticks. Cut the beet into thin slices.
2. Add beets, lemon zest, lemon juice, and vinegar to a clean 2 quart jar. Add the daikon radish, tamping lightly as you go until about 3 inches from the lip.
3. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this 2-quart batch.
4. Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip.
5. Use some sort of weighty object to hold the pickles under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our Brine Overflow Cup as a weight here: Brine “Catch” Cup – Wide Mouth
6. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until its snug.
7. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
8. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the pickles are sour enough for you. If they are not, just add a day and re-check.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Sunrise Pickles appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Use two pounds of ingredients, skip the summer squash and ripe tomatoes.  This recipe makes 2 quarts.
– Recipe by B. Hettig

Ingredients for Pickled Antipasto:

• 3 cups of green tomatoes, chopped in whatever fashion you prefer.
• 1 cup of snow peas or green beans, blanched lightly.
• 1 onion chopped into medium bite sized pieces.
• 1 cup of carrots chopped into matchsticks.
• 1 tablespoon of minced garlic.
• 1 cup of canned Kalamata Olives, pitted, halved, and with 2 tablespoons of the brine.
• 1/2 cup of dried tomato strips.
• 2 cups of Banana Peppers.
• 2 cups of Cauliflower, small florets.
• 1 rib of Celery, lightly peeled and chopped into bite-sized pieces.
• 1 tablespoon of Italian spice blend.

Directions for Pickled Antipasto:

1. Prep the veggies and toss in large bowl.
2. Add the Italian spices to a 2-quart jar.
3. Load the jar with the vegetables, lightly packing as you go until about 3 inches from jar lip.
4. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this 2-quart batch.
5. Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip.
6. Use some sort of weighty object to hold the vegetables under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
7. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until its snug.
8. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the pickles are sour enough for you. If they are not, just add a day and re-check.

Add these before serving after fermentation (optional):

Drizzle olive oil before serving.
Squeeze lemon juice just before serving.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post End of Garden Pickled Antipasto appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

I was taxed with this requirement: no cutting allowed — ingredients had to be taken off the produce shelf and added to the Perfect Pickler^® fermenting kit.

Wegmans Food Markets wants to emphasize their growing line of cleaned and pre-cut produce for busy-active cooks. The goal is to take the ingredients off the shelf and get them lacto-fermenting in minutes. And they need to taste better than jars found on the unrefrigerated shelves… and be a value in time and cost savings… and Wow! These jewels are loaded with probiotic goodness!

From this exercise I discovered the great American Easy-Peasy Dill Pickles are hiding on produce shelves just waiting for you to create. Let me show you how easy-peasy it is combining a trick from Korea and a new variety of cucumbers to make this great pickle any time of year.

This recipe makes 1 quart of Easy-Peasy Dill Pickles.

– Recipe by Bill Hettig 2015

Ingredients for Easy-Peasy Dill Pickles:

• Whole cucumbers.  Make sure these cucumbers are fresh, the special type of yeast on the outside of cucumbers prevents them from fermenting properly unless they are fresh.
• Four cloves of garlic, smashed with a knife to remove the skins.  Note that they are not sliced.
• Pickling Spice.  This spice mix contains bay leaves, dill, mustard, coriander and several other seeds.  Pickling Spice can be found in many supermarkets.  Use one tablespoon.
• One teaspoon of fresh dill.  If you don’t have fresh dill, use two teaspoons of dill seed instead.
• One tablespoon of Celtic Sea Salt or other premium brand of salt for the brine.

Directions for Easy-Peasy Dill Pickles:

1. Add the Pickling Spice to a one-quart jar.
2. Lay the jar on its side and lay in the cucumbers.  If required, cut only the cucumbers you need to fit. They will hold up better if left whole during fermentation. Stand the jar up and clear a space in center of the jar.
3. Rinse your dill and pack as much as you can fit into center of the jar.
4. Finally add your garlic cloves without the husks to your ferment.
5. Make a salt water brine solution. To do this, dissolve your salt in filtered water at a ratio of one tablespoon of salt to two cups of water for this one quart batch.
6. Fill your jar with this brine solution until about one inch from the jar lip.
7. Use some sort of weighty object to hold the pickles under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
8. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid on until its snug.
9. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
10. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the pickles are sour enough for you. If they are not, just add a day and re-check.

Enjoy your Easy-Peasy Dill Pickles!

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Easy-Peasy Dill Pickles appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

This recipe makes two quarts.

– Recipe by Bill Hettig

Ingredients for Asparagus a Cru’:

• 2 pounds of asparagus, cleaned with the tough ends removed.
• 1 tablespoon of minced garlic.
• 1 cup of minced shallots.
• 4 sprigs of tarragon, each having three inch stems.  Alternatively, you can use 2 pounds of dried tarragon.
• 1 teaspoon of peppercorns, either cracked or coarsely ground.
• 2 whole bay leaves.
• 2 tablespoons of Celtic Sea Salt or other premium brand for the brine.

Directions for Asparagus a Cru’:

1. Place your bay leaves into the bottom of a clean, two quart wide mouth jar.
2. Gently load remaining vegetables, intermixing tarragon and asparagus for an appealing look. Top with your minced shallots and garlic stopping two inches from jar lip.
3. Make your salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this two quart batch.
4. Fill your two quart jar with this brine solution until about one inch from the jar lip.
5. Use some sort of weighty object to hold the Asparagus a Cru’ under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
6. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid on until its snug.
7. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
8. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the Asparagus a Cru’ is sour enough for you. If they it is not, just add a day and re-check.

Enjoy your Asparagus a Cru’, enriched with probiotics, vitamins, and minerals that will work wonders to improve your gut health!  For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Asparagus a Cru’ appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Perfect Pickler® has been developing recipes to promote at-home fermenting for aiding both healthy and recovering diets for over 10 years. Harnessing the power of microbes to pre-digest food with powerful enzymes through fermentation is yet another way to help in a therapeutic diet you can make at home. Enjoy this healthy and delicious Broccoli and Bean Sprouts in Green Tea Brine with only a few ingredients. You’ll be amazed at the complexity of flavors and textures from bean sprouts and slaw. NEW! For an additional anti-cancer boost, let’s use green tea as the brine base. Green tea also contains a powerful anticancer component: catechins. Green tea adds a subtle astringent taste to the recipe. Combining fermentation with targeted superfoods is another way to make homemade health in a pickle—the Perfect Pickler® way. Let’s put these grab-n-go ingredients into a ferment for a super quick and tasty pickle!

This recipe make one quart.

– Recipe by Bill Hettig

Ingredients for Broccoli and Bean Sprouts:

• 16 ounces of chopped broccoli.
• 1 cup of mixed bean sprouts or mung bean sprouts.
• 2 scallions, thinly sliced on the bias.
• 1 tablespoon of a spice blend of your choice: Pickling Spice, Herbes de Provence, Bouquet Garni, ect.
• 1 tablespoon of Celtic Sea Salt or other premium brand for the brine.
• 2 cups of spring water.
• 2 green tea bags.

Directions for Broccoli and Bean Sprouts:

1. Make 2 cups of green tea by steeping 2 tea bags in boiled water for about 10 minutes.  Squeeze bags into tea then discard.
2. Rinse the chopped broccoli, sprouts, and then drain.
3. Place the broccoli and sprouts in a bowl.  Add the scallions and spice blend to the bowl and then toss.
4. Pack mixture into a clean 1 quart jar, gently tamping down as you go until about 2 inches from the jar lip.
5. Mix your 1 tablespoon of salt with your 2 cups of green tea to make your brine.
6. Pour your brine over the vegetables in the jar until about 1 inch from the jar lip.
7. Use some sort of weighty object to hold the Broccoli and Bean Sprouts under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
8. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid on until its snug.
9. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
10. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the Broccoli and Bean Sprouts are sour enough for you. If they are not, just add a day and re-check.

Enjoy your Broccoli and Bean Sprouts in Green Tea Brine!  For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Broccoli and Bean Sprouts in Green Tea Brine appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.