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Pickles Pickles Pickles!

Want to increase digestibility and vitamin levels in your veggies while prolonging their shelf life?  Lacto-fermentation is simple and can be done without canning machines.  This form of food preservation has been done by people all over the world for centuries.  Lacto-fermented veggies contain many helpful enzymes as well as antibiotic and anti-carcinogenic substances while promoting the growth of healthy flora in your digestive tract.  

Here is a recipe for Magic Season Organics' pickling cucumbers.  Crisp and crunchy, they are a great complement to sandwiches and burgers, or simply eaten by themselves.


4-5 pickling cucumbers
1 tablespoon mustard seeds
2 tablespoons of chopped fresh dill (or 1 teaspoon of dried dill)
2 tablespoon sea salt
1 cup filtered water
3 whole cloves of garlic, peeled (*optional)


  • Wash the cucumbers and put them in a quart-sized mason jar.
  • Combine all the other ingredients and pour them over the cucumbers.
  • Add more water is needed to cover the cucumbers.  The top of the liquid should be at least 1 inch low the top of the jar.
  • Cover the lid tightly and keep them at room temperature for about 3 days.

After that, you can devour these yummy cukes all in one go (our preference) or transfer them into cold storage. Enjoy!