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Fermented Pickled Cucumber

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Pickled Cucumber

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This pickled cucumber recipe is great for serving alongside burgers or in a roast beef sandwich.

  • Prep:
  • Easy
  • 1-litre jar

How to make Pickled Cucumber

1. Layer the solid ingredients in a jar (roughly 4/5 full), press down firmly and weight it down (e.g. with a clean, sterilised stone).

2. Combine the water, sea salt and Molkosan®, and pour over the cucumbers. The surface of the brine should stand a good 2 cm above the cucumbers.

3. Cover with a piece of cheesecloth or a loosely fitting lid, making sure that the carbon dioxide produced during the fermentation process can be released.

4. Leave to stand in a warm place for 5 to 7 days. Then move to a cool, dark place (around 16 °C) to ferment further. When bubbles have stopped forming, seal the jars and keep them in a cool place. Pickled vegetables last roughly 6 months.

TIP: Instead of cucumbers, you could also use other bite-sized or finely chopped raw vegetables with suitable spices or herbs.

Heike is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.

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