Summer Vegetable Pickles

These tasty lacto-fermented vegetables are great with meals or as a snack. This recipe is inspired by Nourishing Traditions, by Sally Fallon.


Hands-on preparation time: 30 minutes
Total preparation time: one week, but store for one to four month for better flavor
Makes about 1 quart


  • 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

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.

Food Photography by Terry Brennan; Food Styling by Betsy Nelson

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