Submerge them in brine for a few weeks. This creates an environment favouring lactic acid bacteria which will create pickling acid from the veggies that prevents mould.

You need to keep them submerged which you can do by putting a freezer bag full of brine on top.

It’ll release CO2 so if you don’t have airlocks you’ll need to seal the jars only loosely or burb them occasionally.

Haha yeah it’s great. It’s fast, portable, and has keyboard shortcuts from this century!

I have to say when I saw this headline I was bracing myself for AI “features”…