Delicious fermented cucumber pickles. Try at home with ordinary sliced cucumber or traditional gherkins.
My first time making fermented pickles, really interested to see how they turn out!
I went for the controversial sliced cucumber, rather than the traditional whole gherkin, but the cucumbers are home-grown.....so.....😊
Home-grown fermented cucumber pickles
Ingredients:
around 2llbs cucumbers
around 5 cups of filtered water---add in 2tbsp good quality salt (sea or Himalayan) and 1/4 tsp grd turmeric (optional)
1tsp each of fennel seeds, coriander seeds, allspice, peppercorns, dill seeds, mustard seeds, celery seeds
10-12 garlic cloves (or more!), thinly sliced
1 small onion ( I used red), thinly sliced
large handful of fresh dill
3-4 bay leaves---a source of tannic acid, which will help to keep the pickles crisp
Method:
Prepare your cucumbers by putting them in ice cold water for around 20 mins, this will firm them up.
Firstly, make the brine by dissolving the salt in the water. Add in the turmeric if using.
Using a very large jar (I used one that was a round 2.5l), add in the dry spices.
Then add in half of the cucumbers. I sliced them in approx 2.5inc rounds. Cover with half of the brine.
Add in the onion, garlic, dill and bay leaves.
Add in the remaining cucumber.
Cover with the brine. Pack the cucumber down tightly so they aren't floating and try to leave at least an inch until the top of the jar.
Cover the jar with cheesecloth or two bits of kitchen roll, secured with a rubber band.
Leave on your kitchen side to ferment (depending on room temp), for at least 3-5 days.
Fermented veg will keep in the fridge for many months, however they will keep on fermenting (just a lot slower). Therefore, remember to 'burp' your jars or leave them slightly unscrewed.
Enjoy!
💜 Any questions, feel free to email me 💜
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