GAPS™ Diet · Organic Gardening · Tips for Healthy Eating

Fermented Cucumbers

I’ve wanted to post about the lost art of lacto-fermentation for some time but haven’t been able to get around to it yet.  Fermentation is really a simple process, but the history is detailed and the benefits are extensive, so the article keeps growing and hasn’t gotten done yet!

However …

Our cucumbers this year are ridiculous!  The whole garden in general has gone crazy, and we have produce coming out of our ears.  So I wanted to post a quick recipe for making lacto-fermented cucumbers (pickles) that I tried this year and loved.  I hope you like it, too!

 

Fermented Cucumbers

** This recipe is for one quart of pickles.

Cucumbers, sliced

1 Tbs. dill weed (my dill isn’t quite ready in the garden; if you have fresh dill, use it!)

5 cloves garlic

1 Tbs. salt

filtered water

 

Slice cucumbers length-wise until you have several spears (depending on the size of the cucumber, you should be able to make between 6-8 spears).  You can also use whole cucumbers or gherkins if you wish, but they will take slightly longer to ferment.

Place cucumbers in a clean, quart-sized mason jar.  Add the dill, garlic, and salt.  Fill the jar almost to the top with filtered water (leave about 1 inch of space from the top), cover with a tight lid, and shake to mix.

Let sit on your counter for 3-4 days.  Place in fridge and enjoy!

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That’s it!  No hot water processing mess in your kitchen, and you have a delicious pickle that is full of good bacteria.

A key to making good fermented food is to taste your product periodically.  For example, usually I leave veggies out to ferment about 4 days (especially if they’re thicker like a pickle).  I tried one at just 3 days, though, and it was tart and delicious, so I put the jars in the fridge.  Experiment a little to see how you like your fermented vegetables.  The hotter your kitchen is, the faster your vegetables will ferment!

Also, if you notice that your cucumbers are soft and soggier than you’d like, try adding a grape leaf into your jar to help retain crispness.  I didn’t have a problem with this batch of pickles (they were VERY crunchy), but every batch comes out a little different.

And as you can see from the picture, it doesn’t have to be fancy!  I usually write the date on the jar when I made it (when you get several things fermenting, it’s hard to remember when they should approximately be done), and you can see that here I wrote it using a marker and painter’s tape.  So it can be as complicated or as easy as you would like to make it.

I hope to have a more detailed article about fermentation soon, including links to helpful references to make fermentation easy and fun!

 

 

~ Alicia

One thought on “Fermented Cucumbers

  1. Just wanted to add a note that in the picture, the brine level looks really low, but that’s not how it should be when you make it. You want to fill the jar up but leave about 1 inch of “head room”. I can’t seem to get a picture without someone sampling it first!

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