Pickled Fermented Vegetable Feast (Printable)

Colorful, tangy vegetables artfully arranged for a vibrant and flavorful platter.

# What You'll Need:

→ Fresh Vegetables

01 - 1 cup carrots, julienned (approximately 4.2 oz)
02 - 1 cup cucumber, sliced (approximately 4.2 oz)
03 - 1 cup radishes, thinly sliced (approximately 3.5 oz)
04 - 1 cup red cabbage, shredded (approximately 4.2 oz)
05 - 1 cup cauliflower florets (approximately 2.8 oz)
06 - 1 cup green beans, trimmed (approximately 4.2 oz)

→ Quick Pickling Brine

07 - 1 cup white vinegar (240 ml)
08 - 1 cup water (240 ml)
09 - 2 tablespoons sugar (1 oz)
10 - 2 tablespoons kosher salt (1 oz)

→ Spices & Aromatics

11 - 2 garlic cloves, sliced
12 - 1 tablespoon mustard seeds (0.35 oz)
13 - 1 tablespoon coriander seeds (0.35 oz)
14 - 1 teaspoon black peppercorns (0.1 oz)
15 - 2 bay leaves
16 - 3 sprigs fresh dill
17 - 1 small red chili, sliced (optional)

→ Fermented Vegetables (Optional)

18 - 1 cup kimchi (approximately 4.2 oz)
19 - 1 cup sauerkraut (approximately 4.2 oz)

# Directions:

01 - Thoroughly wash and cut all fresh vegetables according to the specified sizes and shapes.
02 - In a saucepan, combine white vinegar, water, sugar, and kosher salt. Bring to a boil, stirring until sugar and salt dissolve completely. Remove from heat and let the brine cool slightly.
03 - Tightly pack the prepared vegetables into clean glass jars or small bowls, grouping colors and shapes for an appealing layout.
04 - Distribute sliced garlic, mustard seeds, coriander seeds, black peppercorns, bay leaves, fresh dill, and optional red chili evenly among the jars.
05 - Pour the warm pickling brine over the vegetables, making sure they are fully submerged in the liquid.
06 - Seal the jars tightly and allow them to cool to room temperature before refrigerating for a minimum of 12 hours for quick pickles, or up to 48 hours for a more intense flavor.
07 - For fermentation, prepare vegetables with a 2% salt brine (2 tablespoons kosher salt per 1 quart water) and ferment at room temperature for 5 to 7 days, checking the progress daily.
08 - Arrange the pickled and fermented vegetables in small jars or bowls on a serving board or tray, organizing them in linear or grid patterns for a vibrant presentation.

# Expert Tips:

01 -
  • They're ready to serve whenever you need an impressive appetizer, with minimal last-minute fuss
  • The colors are absolutely stunning when arranged properly—your guests will think you spent hours when it was mostly waiting time
  • Everything keeps beautifully in the fridge, so you can make these days in advance without stress
  • They work for everyone: vegan, gluten-free, and naturally low-calorie without tasting like a sacrifice
02 -
  • Vegetables must be completely submerged in brine the entire time, or they'll develop mold and need to be discarded. This is non-negotiable.
  • Using kosher salt instead of iodized table salt changes everything—table salt contains additives that cloud your brine and create an unpleasant texture.
  • The brine doesn't need to be boiling when you pour it, but it should be hot enough to be uncomfortable to touch. Cold brine takes much longer to pickle vegetables, and the results taste less developed.
  • If you're fermenting naturally, a little white film (called kahm yeast) on the surface is fine and normal. Just skim it off. However, any pink, orange, or green mold means something went wrong and you should discard the batch.
03 -
  • Keep a small notebook or phone note with the exact date and ingredients you used for each jar. This lets you recreate your favorites and remember which variations you want to try again.
  • If your pickles taste too salty or too vinegary, you can dilute them slightly by adding a splash of water to the jar and swirling it gently. This simple fix has saved many batches.
  • For the crispest pickles, add a few grape leaves, oak leaves, or even a small piece of horseradish root to your jar. These contain tannins that help vegetables stay firm and crunchy.
Go back