Fermented Cucumbers - Old Fashioned Pickles
Fermented Cucumbers - Old Fashioned Pickles
Crisp with a salty sour flavor and full of gut balancing probiotics, these fermented cucumbers add an ancestral element to your kitchen.
Ingredients
- Cucumbers
- Salt 4 Tsp per quart jar
- Water
- Optional Seasonings
- Garlic Cloves
- Dill
- Peppercorns
- Coriander Seeds
Instructions
- Wash jars clean.
- Wash and slice cucumbers into spears.
- Add salt and optional seasonings to jars and mix with 1/4 cup of water until salt dissolves.
- Layer in cucumber spears leaving headspace for three cucumber spears to wedge sideways on top.
- After wedging the spears tightly top with water, leaving one inch headspace. Alternatively you can use a fermenting weight to keep cucumbers under the brine.
- Loosely screw on a lid and leave on the counter for 3-7 days. Check twice a day to see if the ferment needs burped and to insure cucumbers are below the brine.
- Once fermented, place in the refridgerator or a cool dark place.
Notes
Ferments are good for 4-18 months depending on storage temperature.
Mold will form if contents are above the brine level.
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