- 500 g small garden cucumbers
- 1 sprig of fresh dill
2 cloves of garlic (optional)
- 500 ml boiled water
- 15 g Herbamare®
- 30 ml Molkosan®
Full of Goodness
- Full of healthy vitamin K
- Full of probiotics
Fermented vegetables also develop unique flavours and have a positive effect on the intestinal flora (microbiota) and subsequently on the immune system.
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.
I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
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.
Want more delicious recipes straight to your inbox?