Beth Warren Nutrition Blog

Pickling: This Recipe is the Perfect Solution for Veggies Going Bad

by Beth Warren May 5, 2020

It may seem foreign to some, but I LOVE eating fresh fruits and veggies. Like, seriously, LOVE THEM. And I say it like that because many first time clients tell me, “Come on, you don’t REALLY like veggies, you just like them because they’re healthy.” NOT TRUE. You have to look for ways to keep fruits and veggies exciting to you as they are to me. Pickling them is one way. And in times like these where we may get a little overexcited going to the store to stock up on fresh produce, or you’re taking advantage of the city food distribution channels, pickling is also a great option if you find yourself with more than you can eat before they go bad. The best part? The “KOSHER” way I describe to pickle below (and as featured in my first book LIVING A REAL LIFE WITH REAL FOOD click here), actually breeds its own source of natural PROBIOTICS that give a much needed boost to your immune system! (no, it’s not *just* in yogurt).

Kosher Dills

How to pickle the kosher way - with probiotics



5 Tbsp. sea salt

2 quarts chlorine-free water

4-6 grape, oak, horseradish, or bay leaves

6-9 cloves garlic, peeled

2 large heads of dill

Spices to taste: black peppercorns, red pepper flakes, mustard seeds, etc. (Secret ingredient: for an extra bite, add a few strips of fresh horseradish to the spice mix!)

Enough pickling cucumbers to fill a ½-gallon jar


Make a brine by dissolving 5 tablespoons sea salt in 2 quarts of chlorine-free water. (Note: this recipe will possibly make more than what is needed, you may save extra brine to be used in future ferments.)

In a half-gallon jar add a couple of the tannin-containing leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices.

Pack half of the cucumbers tightly on top of the spices. (The longest ones work best at the bottom.)

Repeat a layer of leaves, garlic, and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.

Pour the brine over the pickles, leaving 1-2 inches of headspace. Place another tannin-containing leaf on top of the pickles as a cover between the pickles and the surface of the brine. Use a fermentation weight to keep the pickles under the liquid, if necessary. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

Ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. The brine should turn cloudy and bubbly, and the pickles should taste sour when done.

Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.

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