We put her recipe all together then used chlorine free water and 1 tablespoon of Real Salt per quart. We used wide-mouth quart jars and found some drinking glasses. whose bottoms fit within an inch, the openings of the wide-mouth jars for the fermenting process. The glasses fit into the jars just enough to keep the floating vegetables down under the brine. I wish I had taken a picture of them.
I had to leave so did not see or taste the results. When I got home I repeated a similar process and left them to ferment 5 days, repacked the vegetables into 4 quart jars, lightened lids, then cold storage for another 5 days. I kept one quart in my fridge after tasting them and the other 3 quarts are in my basement. They are wonderful!
Now here is the punch line.....when my son called me, I asked him how those "pickles" turned out and he excitedly told me that they turned out great but the best part was that SHE ate them and asks for more! My fussy granddaughter will eat vegetables prepared this way! Is the spices? Is the salty? is it the texture? They don't know. Could it be her body wants the pro-biotics? Don't know....it is a wonder. I am hoping that this might be a good motivation for other frustrated parents or grandparents to try no-cook, vegetable fermenting.
You will need.....Chlorine-free water, a variety of vegetables, some pickling spice, some Real Salt or other mineral rich sea salt, and some clean glass jars.