Full recipe for fermented cucumber pickles
Fermentation is very easy to handle if you follow a few simple steps. It’s very healthy, as there are a lot of friendly bacteria in the final product that help you creating a good balance of bacteria in your gut. Today we create fermented cucumber pickles that are tasty and healthy and simple to make.
Attention:
During fermentation bacteria will create gases inside the jar. Please use suitable jars that can release pressure, such as Weck Jars. If you use other jars (for example screw top jars), the lid will close the jar completely without pressure being able to be released. This can be dangerous as the jar might burst. This cannot happen when using one of our jars.
Shopping List for your homemade fermented cucumber pickles
- Cucumbers, 1.5kg
- Dill, 2 bunches (if you like dill – if not, just reduce to 1 bunch or use some dried and add as per your taste)
- 1 Onion
- Small piece of ginger
- 3 cloves of garlic
- Salt, 3 tbsp
- Honey, 2-3 tbsp
- Mustard seeds (just a few)
Needed equipment
- Large jar that withstands pressure.
The jar I used is this one: https://jars.ie/collections/weck-tulip-jars/products/weck-tulip-jar-2700ml
How to do fermented cucumber pickles
1) Slice cucumbers
Slice the cucumbers into thin slices.
Slice the cucumbers
2) Cut dill, onions, ginger and garlic
Dill and onions can be cut into larger pieces, garlic and ginger should be cut as small as you can (or use a press or food processor).
Cut dill, onions, ginger and garlic
3) Mix and fill into large jar
Just mix everything together (or do it in 2 or 3 batches if your mixing bowl isn’t large enough).
Fill the mix into the jar.
Mix and fill into jar
4) Make the brine
Use around 1 litre of water, ideally filtered. Add salt, honey and mustard seeds and stir until the salt is fully dissolved.
Make the brine
5) Add the brine to the cucumbers
Add brine to the cucumbers. Don’t worry if it’s not evenly distributed. If there’s not enough brine to cover everything, just fill up with some water until all cucumbers are completely submerged.
Add brine to cucumbers
6) Let bacteria do their job for at least 4 days
Close and seal the jar. Fermentation will start after 1 to 2 days, you can taste after 3 days if you already like it, but best flavour should be reached after 4 to 5 days.
As soon as the best taste is there, transfer the jar into the fridge to slow down the fermentation process.
Let ferment for at least 4 days.
See the full video below or on YouTube:
Full video on YouTube: https://youtu.be/jxAs9–wQVA
Shop suitable jars now:
https://jars.ie/collections/weck-tulip-jars/products/weck-tulip-jar-2700ml
