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.

Course: Appetizer, Side Dish, Snacks

Servings: 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 teaspoons whole dill seed
2 teaspoons whole coriander seed
2 teaspoon coriander seeds Optional
1-2 springs dill weed
1 teaspoon mustard Seeds
2 teaspoon dill seed tannins for crispness
2-3 tablespoons honey
1 tablespoon Celtic Sea Salt
filtered or spring water with minerals

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.
Cut the cucumbers, red onions, and bell peppers into small rings.
Place cucumbers, onions, and peppers in 2-quart jars. (Some of the seeds fall to the bottom.)
Add garlic and all seeds evenly into each jar. Add the honey to each jar.
Add the Cutting Edge Cultures (or kefir whey) to jars evenly. Cover with extra water, leaving an inch or two at the top.
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.

Video

Notes

Storage note: These pickles can be kept in a covered airtight jar in the refrigerator for up to nine months.