Sweet & Tangy Rainbow Fermented Pickles
There’s something really special about a jar of colorful fermented vegetables sitting on your counter. It’s simple food, but it becomes something powerful—alive with beneficial bacteria that support your gut, your digestion, and even your immune system.This recipe is one I make often because it’s easy, versatile, and absolutely delicious. The cucumbers stay crisp, the peppers add a natural sweetness, and the onions give it just the right bite. Then everything is brought together with garlic, dill, and spices that create that classic pickle flavor—but even better, because it’s cultured.I especially love that hint of honey in this recipe—it feeds the fermentation and gives a subtle balance to the tanginess without making them sweet.
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Servings: 2 quarts
Equipment
Ingredients
- 1 packet Veggie Starter Culture – or ½ cup kefir whey
- 1 cup Water, spring or filtered with minerals – to mix starter culture
- 1 large cucumber
- 1 large red onion – optional see note*
- 1½ cups red, orange and yellow bell peppers – I like the baby ones
- 2 cloves garlic – peeled and chopped
- 2 teaspoon whole dill seed – tannins for crispness
- 2 teaspoons whole coriander seed
- 1 teaspoon mustard Seeds
- 2 springs dill weed
- 2-3 tablespoons honey
- 1 tablespoon Celtic Sea Salt
- filtered or spring water with minerals
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Instructions
- If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
- Slice the cucumbers, onion, and bell peppers into small rings.
- Divide the cucumbers, onions, and peppers evenly between your two-quart jars.
- Now divide the remaining ingredients evenly between both jars:1 clove of garlic per jar1 teaspoon dill seed per jar1 teaspoon coriander seed per jar1 sprig of dill weed per jar½ teaspoon mustard seed per jar1 to 1½ tablespoons honey per jar½ tablespoon salt per jar
- Add the prepared culture mixture in step 1 (or kefir whey) evenly to each jar (about ½ cup per quart jar). Then fill with filtered water, leaving 1–2 inches of space at the top to allow for fermentation.
- Seal the containers and let them sit on your kitchen counter, out of direct sunlight, for three days. After three days, place the container in the refrigerator.
- Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.
Notes
Storage note: These pickles can be kept in a covered airtight jar in the refrigerator for up to nine months.
