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Naturally Fermented Cucumber Pickles Recipe

There is more and more research giving us evidence of how crucial a healthy microbiome is, not just to digestive health, but how it also strenghtens our immune system, improves nutrient absorption, benefits our mental health and even determines our food cravings ! Probiotics capsules are helpful, provided they contain a wide range of bacteria strands, and enough colony forming units. But even then, some research suggests that they only really make a difference while we take them, and good quality probiotics can be very costly. On the other hand, fermented whole foods contain exceptionally high numbers of bacteria : an ounce of homemade, raw, unpasteurised sauerkraut (fermented cabbage) contains more bacteria than a whole bottle of good quality probiotic capsules. And they are very cheap to make at home : the only cost is the price of the produce, and a little salt. Include these naturally lactofermented cucumbers for a cheap and easy way to boost your family's friendly gut flora.

Customer Rating:
5.0 (5 votes)

Posted by: michael
On:

Cuisine

British

Time

< 15 mins

Skill Level

Newbie

Serves

8

Courses etc.

Detox
Fermented Foods and Drinks
Nibbles and Snacks
Side dishes

You will need

IngredientAdd
2 cucumbers, quartered lengthwise to fit your jar, OR More products
about 750g mini cucumbers or pickling cucumbers, enough to fit your jar
2 Tbsp or 35g fine sea salt More products
1 litre filtered, or boiled then cooled water
Flavourings of your choice :
a few fronds fresh dill herb

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 		More products
4 garlic cloves More products
1 tsp whole organic black peppercorns More products
6 fresh bay leaves OR More products
6 dried bay leaves More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Start by making sure your jar is scrupulously clean by submerging it in boiling water for a few minutes before carefully draining it, or use your preferred sterilisation method.
  • Wash your cucumbers and cut them if needed. Use the freshest cucumbers you can find, as you will get better results. If your cucumbers are showing any signs of softness, you can perk them up by soaking them in ice water for an hour. Also, do chop off the blossom end of the cucumbers, as they are thought to contain an enzyme that encourages hollow pickles.
  • Prepare your brine by dissolving the salt in the water.
  • If using full size cucumbers, cut them to a size that fits the hight of your jar, and then in quarters lengthwise.
  • To start filling the jar, first put in all the flavourings : black peppercorns, garlic, dill and bay leaves.
  • Then add the cucumbers, packing them tight, so that they will stay submerged when you add the brine.
  • Now simply add enough brine to submerge the cucumbers.
  • Cover the jar with some cheesecloth or a sheet of kitchen towel secured with a rubber band. You want to keep out foreign objects and insects, while still allowing the cucumbers to breathe while they ferment.
  • Allow to ferment at room temperature for up to a week. After a couple of days, start smelling or tasting the pickles daily to check whether they have reached your preferred level of sourness. To taste them, make sure you use scrupulously clean utensils and you pack the cucumbers back under the brine.
  • When you are happy with your pickles, transfer them to the fridge, where they will keep for several months.
  • Enjoy your pickled cucumbers as a snack, a side dish, in salads or in sandwiches.

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Cucumber ORGANIC
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£1.75
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Garlic ORGANIC
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£1.05
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Fresh Bay Leaves ORGANIC
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£2.65
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