Cucumber Pickles
Most store bought pickles are made with vinegar and sugar and are pasteurised to make them shelf stable. This process kills all the bacteria including the beneficial ones. Fermenting with just salt and water (lacto-fermentation) retains the good bacteria that your gut loves.
These are the easiest type of pickles to make. They aren’t sweet like your shelf variety but rather sour, tangy and delicious. The dill gives them that classic pickle flavour but you can substitute it for any fresh herbs you have on hand.
Cucumber Pickles
Makes 1L Jar
Gluten free, dairy free, egg free, nut free
Ingredients:
3-4 cucumbers (small enough to fit in a jar)
1 clove garlic
1 tablespoon mustard seeds
2 tablespoons chopped fresh dill
1-1.5 tablespoons sea salt
1 tablespoon apple cider vinegar
1.5 cups of filtered water
Instructions:
Wash cucumbers well and place them in a large bowl of ice cold water for 30 minutes to help freshen and crisp them up.
Place cucumbers and garlic in a wide mouth mason jar.
Combine remaining ingredients and pour over cucumbers.
Add more water if needed to cover the cucumbers leaving an inch of space below the top of the jar.
Place a small dish or shot glass on top of the cucumbers to keep them submerged under the liquid as they ferment.Place the lid on and keep at room temperature for about three to four days or until crunchy to your liking. The water will become cloudy and the cucumbers will darken in colour.
Store in the fridge and slice up to serve.
Notes
If you can't get cucumbers that will fit in a jar you can chop them in pieces - your end result just won't be as crunchy.
Don't be afraid to taste the cucumbers as they ferment. If you leave them for too long they will become soft and soggy.Save the brine and use it as a dressing, in cooking for flavour, or as a starter for some cultured condiments.
