Lacto-Fermented Jamaican Pickle
Enjoy this Vinegar-Free Jamaican Pickle recipe that tastes like the traditional recipe. Carrot, Chocho(chayote), onion, Scotch Bonnet Pepper, and Pimento in lime and brine mixture.
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Servings: 8 servings
Calories: 14kcal
Equipment
Ingredients
- 3 cups water
- 2 tablespoons sea salt I used Himalayan Pink Salt
- 1 fresh lime juice
- 1 large carrot peeled and cut in strips or circles
- 1 medium chocho or chayote
- 1 large onion cut in slices
- 1-2 Scotch Bonnet pepper (substitute with red bell pepper strips if you don't eat spicy foods)
- 20 allspice berries
Instructions
- Mix salt and 3 cups water in a one-quart glass jar until salt dissolves.
- Squeeze lime or lemon juice, and add to the brine solution. Set aside.
- Peel the carrot and cut in strips or desired shapes. Peel the chocho, cut in half lengthwise, remove the pit and discard, and cut into slices.
- Place the carrot, chocho, onion, pepper, and pimento in the glass jar, leaving an inch of space at the top.
- Pour brine over the vegetables, making sure to cover all the vegetables.
- Cover the jar using a tight-fitting lid.
- Leave the jar on the counter away from direct sunlight for about 3-7 days. The room temperature should be 60-70 degrees Fahrenheit. Open lid to release pressure daily, and taste vegetables to ensure they taste good.
- Transfer to refrigerator to store for up to 1 month. The fermenting will continue at a slower pace.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1755mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1289IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 0.2mg