Courgette Pickles & Green Bean Pickles

Course Lunch, Main Dish
Cuisine Macrobiotic


  • Courgettes Sliced
  • Green beans Or other veggies
  • 1 Clove garlic Peeled
  • Dill seeds
  • Fennel seeds
  • Horseradish or ginger root Finely sliced
  • 1 Dessertspoon Sea salt
  • 1 Cup Filtered water


  • Pack your veggies of choice tightly in a jar, interspersed with the flavour emitters: garlic, ginger or horseradish root and/or seeds and also with some horseradish or grape leaves which serve to keep softer vegetables a little crunchy.
  • Make a brine up of 1 dessertsp sea salt to 1 cup filtered water. Fill the jar with this brine to about 2cm below the rim. Make sure all the vegetables are submerged and place a weight on top to prevent vegetables from rising up and spoiling.
  • Check their flavour daily. When you think they are well enough fermented to be enjoyable to eat, slow the fermentation process by putting them in the fridge.
  • Enjoy; they will keep for up to two months.