Makes about 1 quart | Hands-on preparation time 30 minutes | Total preparation time one week, but store for one to four month for better flavor
Ingredients:
- 2 jalapeño peppers, deseeded and thinly sliced (optional)
- 1 cup red bell pepper strips
- 11/2 cups carrot sticks
- 4 cups bite-size cauliflower pieces
- 1 bunch cilantro, coarsely chopped
- 2 cloves garlic, smashed
- 1 tbs. sea salt
- 4 tbs. whey (if not available, use an additional 1 tbs. salt)
- Filtered water (do not use chlorinated water)
Special Equipment:
- 1 quart-size, wide-mouthed canning jar with lid
Directions:
- In a large bowl, mix all the ingredients together except the water. Press the ingredients lightly with the rounded bottom of a soup ladle.
- Place in the canning jar and press down with the ladle so that liquid rises to the top of the vegetables.
- Add filtered water as necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar.
- Cover tightly and keep at room temperature for about two days before transferring to the refrigerator. The vegetables are ready to consume after a week in the refrigerator and will improve with age.
Watch this quick tutorial on how to make your first batch of Summer Vegetable Pickles.
Photography by: Terry Brennan; Food Styling: Betsy Nelson
