Fermented Cucumber Pickles

Pickling cucumbers along with spices and fresh dill displayed on cutting board.
Cucumbers are abundant this summer and we are excited to share this recipe to preserve the flavor of pickling cucumbers!

This is a quick and easy recipe to preserve and honor the flavors of our favorite pickling cucumbers.

Chef Jennifer Sherman arranging pickling cucumbers in large mason jar.
2 lbspickling cucumbers (3” – 4” long)
8 cupsdechlorinated water (filtered or boiled)
4 1/2 tbspfine sea salt
3cloves of garlic
1 1/2 tbsprice vinegar
1 1/2 tbspminced garlic
1 1/2 tbspminced ginger
red chiles
fresh dill
grape leaves

Wash cucumbers and chill in ice water for 30 minutes

Heat 1 cup of water to dissolve salt. Cool to room temperature and then add the remaining 5 cups.

Large mason jar with pickling cucumbers.

Pack jar with spices and cucumbers. Cover with brine then and place a weight on top to ensure cucumbers are submerged.

Cover loosely to keep insects away but allow gas to release.

Allow to ferment for 3 – 7 days in a cool, dark place. Taste and refrigerate when happy with flavor.

Large jar of pickled cucumbers with weight being placed on them.


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