Fermented Cucumbers with Dill

Plant-based

Gluten-free

Fermented cucumbers, often called cucumber pickles, are made by naturally fermenting fresh cucumbers in a saltwater brine. This process creates probiotics that support gut health, while enhancing flavor and preserving the cucumbers without vinegar or additives.

Ingredients

Pickling Cucumbers 4-5 per pint

Pickling Spices that are optional: dill seed or heads, garlic, mustard seed, peppercorns and chili flakes

1 oak leaf or grape leaf

2 tsp (11g) fine non iodized salt per 1 cup (240g) of water

filtered water

Prep time:

15 mins

Cook time:

Total time:

15 mins

Serves:

3-4

Ingredients

Pickling Cucumbers 4-5 per pint

Pickling Spices that are optional: dill seed or heads, garlic, mustard seed, peppercorns and chili flakes

1 oak leaf or grape leaf

2 tsp (11g) fine non iodized salt per 1 cup (240g) of water

filtered water

Prep time:

15 mins

Cook time

Total time:

15 mins

Serves:

3-4

Instructions

Wash and slice your cucumbers in slices, rounds or in half. Its up to you.
Pack them in a clean jar with your spices and leaf.
Mix the brine (salt and filtered water) making sure the salt is dissolved.
Pour over cucumbers and spices until they are completely covered.
Cover with a weight if they don't stay submerged, cover with an air lock lid or a regular lid loosely to allow gasses to escape.
Allow to ferment at room temperature for 5-7 days. Taste test around day 4.
Once they taste to how you like replace the lid with a regular lid and refrigerate.
These will keep for months.

*you can add, garlic, ginger, jalapeno or horseradish for an extra kick.

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