Food recipes
Fermented Pickled Cucumbers
Fermented Pickled Cucumbers
Ingredients:
5 small cucumbers
2 teaspoons mustard seeds
1 tablespoon dill
1 tablespoon salt
1 cup room-temperature water, or more
Directions:
1. Put the whole cucumbers in a quart jar, then add the remaining ingredients. The water should cover the cucumbers and sit at least 1/2 inch below the top of the jar, since it rises during fermentation. Larger cucumbers may need more water.
2. Cover tightly and keep at room temperature 3-5 days, then refrigerate.
3. Serve with salads or meat, or stir into stir-fries.
Tip:
The same method works for other vegetables: finely chop cabbage, beets, cauliflower, carrots, peppers or onions, mix with salt and herbs such as thyme and oregano, cover with water by at least 1/2 inch, and ferment 3-5 days at room temperature before refrigerating.
Ingredients:
5 small cucumbers
2 teaspoons mustard seeds
1 tablespoon dill
1 tablespoon salt
1 cup room-temperature water, or more
Directions:
1. Put the whole cucumbers in a quart jar, then add the remaining ingredients. The water should cover the cucumbers and sit at least 1/2 inch below the top of the jar, since it rises during fermentation. Larger cucumbers may need more water.
2. Cover tightly and keep at room temperature 3-5 days, then refrigerate.
3. Serve with salads or meat, or stir into stir-fries.
Tip:
The same method works for other vegetables: finely chop cabbage, beets, cauliflower, carrots, peppers or onions, mix with salt and herbs such as thyme and oregano, cover with water by at least 1/2 inch, and ferment 3-5 days at room temperature before refrigerating.
Printed from https://recipe.bluelayer.org/recipe/69458/fermented-pickled-cucumbers