🥕 Fermented Dill Carrots

These crunchy carrots are naturally fermented, creating beneficial probiotics that help support a healthy gut. They make a refreshing snack and are perfect alongside sandwiches, salads, or summer picnics.

Ingredients:

1 pound carrots, peeled and cut into sticks

2 cups filtered water

1 tablespoon sea salt

2 cloves garlic, smashed

2 sprigs fresh dill

½ teaspoon black peppercorns

Instructions:

Dissolve the salt in the water to make a brine.

Place the carrots, garlic, dill, and peppercorns into a clean wide-mouth jar.

Pour the brine over the vegetables, ensuring everything remains submerged.

Cover with a fermentation lid or loosely fitted lid.

Allow to ferment at room temperature for 5 to 7 days, checking daily.

Once the carrots reach your preferred tanginess, transfer the jar to the refrigerator.

Pro Tip:

☀️ The warmer your kitchen, the faster the fermentation process will be. Start tasting around day 4.

🥒 Fermented Dill Cucumbers

There's something special about opening a jar of homemade fermented cucumbers. They're crisp, tangy, and packed with beneficial probiotics that help support a healthy gut. Enjoy them as a snack, alongside sandwiches, or as a refreshing addition to your summer meals.

INGREDIENTS:

4 to 5 small pickling cucumbers, cut into spears

2 cups filtered water

1 tablespoon sea salt

2 cloves garlic, smashed

2 sprigs fresh dill

½ teaspoon black peppercorns

¼ teaspoon mustard seeds (optional)

Instructions:

Dissolve the sea salt in the water to create a brine.

Place the cucumber spears, garlic, dill, peppercorns, and mustard seeds (if using) into a clean wide-mouth glass jar.

Pour the brine over the cucumbers, making sure they are completely submerged.

Cover with a fermentation lid or a loosely fitted lid.

Leave the jar at room temperature for 3 to 7 days. Begin tasting around day 3. The cucumbers will become tangier as they ferment.

Once they reach your preferred flavor, transfer the jar to the refrigerator.

Storage: Refrigerated fermented cucumbers can last 2 to 3 months when kept submerged in their brine and handled with clean utensils.

💡 Pro Tip

If your kitchen is warm, fermentation will happen more quickly. Place the jar out of direct sunlight and taste daily after the third day to find your favorite level of tanginess.

🤔 Hmmm...

Not all pickles contain probiotics! Traditional fermented cucumbers are made with salt, water, and time. Most store-bought pickles are made with vinegar, which creates great flavor but usually doesn't provide the same probiotic benefits. But both are really yummy!!

Pickled Probiotic Onions

Probiotics can really make a difference in how you feel every day. Better digestion, strong immune system, weight management, not to mention the Gut-Brain connection (Check out my blog on probiotics and learn about these bountiful beneficial bacteria)

Ingredients:

2 medium red onions, thinly sliced

1 1/2 cups filtered water

1/2 cup apple cider vinegar (with the "mother" for probiotics)

1 tablespoon sea salt (non-iodized)

1 tablespoon raw honey or maple syrup (optional, for a touch of sweetness)

2-3 cloves garlic, smashed (optional)

1 teaspoon black peppercorns (optional)

1 teaspoon mustard seeds (optional)

Fresh dill or bay leaf

Instructions:

Prepare the brine: In a bowl or a measuring cup, dissolve the sea salt and honey (if using) in the filtered water. Stir until fully dissolved.

Prepare the onions: Peel and thinly slice the red onions. You can use a sharp knife or a mandolin slicer for even slices.

Pack the jar: Place the sliced onions in a clean, sterilized glass jar. Add the garlic, peppercorns, mustard seeds, and herbs if you're using them.

Add the apple cider vinegar: Pour the apple cider vinegar over the onions.

Pour the brine: Pour the saltwater brine over the onions, making sure they are fully submerged. Leave a little space at the top of the jar.

Cover and ferment: Place a plastic lid on the jar ( metal will react with the fermentaion) but don't screw it on too tightly. Leave the jar on your kitchen counter at room temperature for 3-5 days to ferment. You may want to "burp" the jar daily by loosening the lid slightly to release any built-up gases.

Taste and store: After 3 days, taste the onions to see if they are tangy and flavorful to your liking. If so, transfer the jar to the refrigerator to slow down the fermentation process. If you prefer a stronger flavor, let them ferment for up to 5 days.

Enjoy: These pickled onions are ready to enjoy as a zesty topping for salads, sandwiches, tacos, or as a side dish.