Recipe makes 1 pint.

Ingredients for Fermented Peaches and Honey:

• 2 cups of chopped peaches.
• 1 cup of loosely packed purple basil.
• 1 tablespoon of Celtic Sea Salt (or other premium brand).
• 1 tablespoon of honey.

Directions for Fermented Peaches and Honey:

1. Chop your peaches into bite-sized chunks.  Remove the stems from the basil leaves.  Mix all your peaches, basil, and honey together and add them to the jar, tamping lightly until the mixture is about 2 inches from the jar lip.
2. 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-pint batch.
3. Fill your jar with this brine solution until about 1 inch from the jar lip.
4. Use some sort of weighty object to hold the Peaches and Honey 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
5. 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.
6. 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.
7. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the Peaches and Honey are sour enough for you. If they are not, just add a day and re-check.
8. After fermentation is complete, remove the fermenter lid, cup, and airlock and replace with a Storage Lid. Place the Peaches and Honey 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 Peaches and Honey appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Recipe makes 2 quarts.

Ingredients for Lacto-Fermented Orange Marmalade:

• 8 medium oranges.
• 1/2 cup of water.
• 4 tablespoons of liquid whey.
• 1/2 teaspoon of powdered ginger.
• 1/3 cup of raw honey.
• 2 teaspoons of sea salt.
• 1 teaspoon of pectin (low sugar or no sugar).

Directions for Lacto-Fermented Orange Marmalade:

1. Quarter and peel the oranges.  Use a julienne peeler.
2. Place half of the quartered, peeled oranges in a medium saucepan along with half of the sliced peels.
3. Mince the remaining peel slices and place them in a bowl along with the rest of the orange quarters.
4. Add 1/2 cup of water to the saucepan with the oranges.  Bring the mixture to a gentle boil over medium heat.  Once it reaches a gentle boil, bring down to low heat and cook for 2 hours.
5. Meanwhile, chop the orange quarters in the bowl into thick chunks.  Mix in whey, ginger, and honey.  Sir and set aside.
6. After 2 hours on low heat, add the salt and pecin to the cooked mixture, mix well.
7. Bring the cooked orange mixture down to room temperature.  This is very important so we do not kill the live microbes in the raw mixture when they are added together.
8. Once the cooked mixture is cooled to room temperature, add it to the raw mixture and stir well.
9. Spoon the marmalade into a clean, two quart jar.  Add water if necessary to ensure the mixture is about one inch from the jar lip.
10. To seal the jar, add a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
11. 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.
12. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the marmalade is sour enough for you. If it is not, just add a day and re-check.
13. Remove the fermenter lid and airlock and replace with a Storage Lid. Place the marmalade in the refrigerator for storage.

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

The post Lacto-Fermented Orange Marmalade appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Recipe makes 2 quarts.

Ingredients for Fermented Apples:

• 5-7 small/medium apples.
• 2 tablespoons of Celtic Sea Salt or another premium brand for the brine.
• 3 1/2 tablespoons of white sugar.
• 3-4 cherry and black currant leaves (optional).

Directions for Fermented Apples:

1. Rinse your apples (and leaves if using), and place them in a 2-quart jar.
2. Next, make your brine.  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.
3. Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip.  Make sure to include your white sugar in this brine.
4. Use some sort of weighty object to hold the apples 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
5. 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 it’s snug.
6. 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.
7. Write down the date you began fermentation on the lid using a Lid Marking Pen. After the apples have fermented for 10 days, move them to the fridge and let them sit for another 30 days.  Afterwards, your Fermented Apples are ready for consumption!

I hope you enjoy this unique take on apples!  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 Apples appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Ingredients for Pickled Beets & Cabbage:

• 1 cup of cabbage.
• 2 canned beets, unsweetened, no spices, and rinsed.
• 1/2 cup of onion, sliced, and soaked in cold water for 30 minutes.
• 2 teaspoons of chopped garlic.
• 2 cups of boxed, low sodium, vegetable stock.  Organic is a good choice.
• Sea salt, use 3/4 tablespoons coarse salt, or 2 teaspoons fine salt.
• 2 tablespoons of aged brine from previous batch of brine pickles.
• 1/2 teaspoon of peppercorn, lightly cracked or coarsely ground.

Directions for Pickled Beets & Cabbage:

1. Use a food processor fitted with a medium grating disc and process the cabbage, beets, onions, and garlic.
2. Make up the brine by combining the stock, salt, and aged brine.
3. Add cracked pepper to a 1-quart canning jar, then add the vegetables.
4. Add the brine until about an inch from the jar lip.
5. Use some sort of weighty object to hold the beets and cabbage under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage.
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 beets and cabbage are sour enough for you. If they are not, just add a day and re-check.

SERVING SUGGESTIONS:
A dollop of sour cream or nut cream,
fresh dill, or parsley,
fresh tomatoes, finely diced.

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 Beets & Cabbage – Borscht appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Jicama (HEE-cama) is a favorite staple of the Tarahumara aboriginals of Mexico. This sweet-crisp tuber stays crunchy and sweet as a pickle.
Chayote (Chay-OH-tay) is in the squash family. It is neutral tasting and stays crispy as a pickle.
Bamboo Shoots are found in Asian markets. The shredded version is used in this recipe. It looks almost like noodles.

— Recipe by B. Hettig

Ingredients for Trés Amigos in Smoky Chipotlé:
You can choose the veggies here in any mix. Plan to pickle a total of about 2 LBS.

• 2/3 pound of Chayote (buy 1 pound total), peeled, halved, and cored into 1/8″ squares.
• 2/3 pound of Jicama (buy 1 pound total), peeled and sliced into 1/8″ squares.
• 2/3 pound of Bamboo Shoots, shredded, rinsed, and drained.
• 2 teaspoons of Cumin Seed.  Dry toasted and coarsely ground.
• 2 to 3 scallions, slant sliced.
• 1 tablespoon of fresh, sliced, garlic.
• 2 teaspoons of chipotlé chili pepper flakes.

Directions for Trés Amigos in Smoky Chipotlé:

1. Toast the cumin in a dry skillet on preheated medium heat for 60-90 seconds. Grind the seeds.
2. Prep the vegetables and toss in a bowl along with the chili pepper.
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 Trés Amigos in Smoky Chipotlé appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

It was truly a eureka moment to transform bottled vegetable juices: carrot, tomato, and coconut water—into refreshing tonics. This is simply the easiest form of fermenting using the Perfect Pickler®.

Ingredients for Fermented Tonics:

• 16 ounces of vegetable juice.  FAVORITES: Coconut Water, Very Veggie Tomato Medley, and Carrot Juice.

 Caveat: Fermented vegetable juice is best used in small “shot” doses, 1 or 2 oz. will give you great benefit. There is no science that states “if a little is good, a whole lot more is better.” A quart will last and last.
• 16 ounces of Filtered Water.
• 1 tablespoon of Celtic Sea Salt® or other premium brand.
• 2 tablespoons of saved brine from previous batches of lacto-fermented vegetables or tonic.

Directions for Fermented Tonics:

1. Combine all ingredients and pour into a 1 quart jar until almost full.
2. Float brine our Brine “Catch” Cup on top of the juice.
3. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid on the jar until its snug.
4. 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.
5. Write down the date you began fermentation on the lid using a Lid Marking Pen.  Place in cool location (68-74 degrees) and wait patiently for 4 days!
6. Remove fermenting kit once fermentation is complete.  Seal and refrigerate.

Enjoy your newly fermented tonics, jam packed with nutrients, vitamins, minerals, and many beneficial bacterial that will no doubt improve your gut health in many ways!  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 Tonics: Turning Vegetable Juice into Pickle Shots appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

This recipe makes 2 quarts.

– Recipe by Bill Hettig

Ingredients for Antipasto Primavera:

• 12 ounces of asparagus, tough bottoms snapped off, bite size pieces.
• 1¼ cup of scallion or spring onion (2-3).  Make them thin and angled slices.
• 1¼ cup of celery (2 ribs), thin slices.
• 8 ounces of sugar snap peas, small only, with the strings removed.
• 8 ounces of snow peas, strings removed.  Halve the larger pods.
• 1 tablespoon of lemon zest.
• 2 tablespoons of Celtic Sea Salt or other premium brand for the brine.
• Seasoning options – try a single herb or combination of tarragon, thyme, and/or chives.  For a spice blend try 1 tablespoon of herbes de Provence. Another good choice is 2 tablespoons of Coastal Blend from The Spice & Tea Exchange.

Directions for Antipasto Primavera:

1. Soak and drain the veggies. Combine all in a bowl and mix in the herbs of your choice.
2. Load a clean 2 quart wide mouth canning jar, tamping lightly as you go until 2 inches from the lip of the jar.
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 Antipasto Primavera 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 Antipasto Primavera is sour enough for you. If it is 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 Antipasto Primavera appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

This recipe makes 1 quart.

– Recipe by Bill Hettig

Ingredients for ​Fruta de Pico de Gallo:

Buy under-ripe varieties of fruit; firm to the touch. I use dried fruits if fresh is not available. They plump up nicely.

• 8 ounces of jicama, peeled, and sliced into 1/2-inch thick wedges.
• 8 ounces of Asian or bosc pear, peeled, and sliced into 1/2-inch thick wedges.
• 2 ounces of dried mango or 8 ounces fresh, cut into 1/2 inch strips.
• 1 tablespoon of ancho chili powder, pasilla, or Korean chili flakes (gochugaru).
• 2 teaspoons of lime zest, fully minced.
• 1 tablespoon of Celtic Sea Salt or other premium brand for the brine.

Directions for Fruta de Pico de Gallo:

1. Prepare the fruits and veggies as described above and combine in a large bowl.
2. Mix in the lime zest and chili powder.
3. Lay a clean, 1 quart jar on its side. Stack the sticks like cordwood inside. Stand jar up and pack any more sticks to tightly pack within 3 inches of the jar lip.
4. 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 jar with this brine solution until about 1 inch from the jar lip.
6. Use some sort of weighty object to hold the Fr​uta de Pico de Gallo 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 Fr​uta de Pico de Gallo is sour enough for you. If it is not, just add a day and re-check.

Enjoy your Fr​uta de Pico de Gallo!  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 Fruta de Pico de Gallo (Spicy Fruit Salad) appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

This recipe makes 1 quart.

– Recipe by Bill Hettg

Ingredients for Blueberry Chutney:

• 1½ pounds of jicama, peeled, medium shredded (use shredding disc or grater).
• ½ pound of Asian pear, peeled, cored, medium shredded, (or Bosc pear or other firm types).
• 1 teaspoon of gingerroot, peeled and finely grated.
• ½ teaspoon of vanilla extract.
• ¼ teaspoon of white pepper, (or black), finely ground, freshly milled is best.
• 1 tablespoon of Celtic Sea Salt or other premium brand for the brine.
• 1 cup of blueberries, fresh, frozen, or dried; coarsely chopped if large.
• ½ cup of fresh basil, loosely packed, 1/4-inch pieces.
• 1 fresh lime for 1½ teaspoons of lime zest and lime juice

Directions for Blueberry Chutney:

1. Prepare ingredients as described above. Mix well in a large bowl. (if using fresh blueberries, add them after step 2.)
2. Squeeze mixture for several minutes until a good wet brine forms.
3. Fill a clean 1 quart jar with your ingredients and the brine, tamping lightly as you go until about 2 inches from the jar lip.
4. To make your salt water brine, 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 jar with this brine solution until about 1 inch from the jar lip.
6. Use some sort of weighty object to hold the Blueberry Chutney 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 Blueberry Chutney is sour enough for you. If it is 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 Blueberry Chutney with Basil & Lime appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.