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How To Quickly Pickle or Ferment Your Leftover Vegetables

Pickling and fermenting is a quick and easy way to save leftover vegetables. Broccoli, carrots, onions, courgettes, cauliflower — you name it, you can pickle almost anything. So grab a jar, and let's get pickling.

  • Preparation time:
    15
    min(s)
  • Cooking time:
    10
    min(s)
  • Servings:

What you'll need

  • Water
  • Salt
  • Any leftover veggies like cucumber, carrots, red onions and tender stem broccoli
  • Airtight jar

Products used

How to make

  1. Wash the vegetables thoroughly and cut off the ends.
  2. Prepare a brine solution by dissolving salt in water (we use a ratio of 1 tablespoon of salt per cup of water).
  3. Pack your vegetables into a clean air-tight jar and pour the brine over them, leaving some space at the top.
  4. Place the lid or cover on top of the container and leave it at room temperature for a few days to several weeks, depending on how sour you want the pickles to be.