Homemade fermented cucumbers have a delicate taste, crunchy texture and ready to eat on the second day after preparation. They can be made very quickly, and their preparation is extremely easy. The recipe I use when making these fermented cucumbers is based on only a few ingredients. The main one is, of course, cucumbers, out of which the best to use are fresher and smaller ones, because those are tastier and crunchier when fermented. I add garlic, horseradish and dill to the fermenting cucumbers. I put the whole thing in a larger jar and cover it with salty water. Instead of closing the jar tightly, I only cover it with a small plate, which I put directly on the cucumbers, not on the jar. I put the cucumbers in a darker place on the kitchen counter and wait. When the water in the cucumbers starts to get cloudy, it is a sign that you can start consuming them.
Fermented cucumbers are a fantastic addition to sandwiches, salads and meat dishes. You can eat them at any time of the day, can serve them during breakfast and dinner. I encourage you to prepare them at home, and below I leave you a recipe for fermented cucumbers and wish you a tasty meal.
Ingredients for fermented cucumbers.
- 1 kg small cucumbers
- 4-5 dill blossom
- 3-4 big cloves of garlic
- 3 horseradish root
- 1 horseradish leaf
- 800 ml warm, boiled water
- 1 full teaspoon of salt
How to make fermented cucumbers.
Rinse the cucumbers well in cold water, then arrange them vertically in a jar, layering them with garlic, dill and horseradish at the same time. Mix water with salt in a cup, then pour it over the cucumbers. Place a horseradish leaf on top, and on it a small plate, on top of which put something to weigh it down. Leave the cucumbers at room temperature for at least 2 days. After that time, the cucumbers are ready to eat, but for me they taste best around the third day after preparation.
Good to know when making fermented cucumbers.
If the cucumbers you use have been in the fridge or pantry for several days, and are soft, it is worth putting them in very cold water for 2-3 hours before using. After putting the cucumbers in the jar, you can cover them either with hot or cold water. In both cases, the water should be boiled.
I made cucumbers with thin horseradish roots, which were about 4 centimetres long each.
To prepare these cucumbers, I chose a jar with a capacity of 1.8 litres. You can also use a slightly larger jar, but it is important that the water that you pour over the cucumbers completely covers them. It is worth scalding the jar with boiling water before putting the cucumbers in it. Instead of a jar, fermented cucumbers can also be prepared in stoneware.
I cover the jar with cucumbers with a plate, because I want the air to reach them. If you put a lid on the jar, do not close it. In addition, it is worth placing the jar with cucumbers on a larger plate, as water may start coming out during the fermentation process. If the jar is small, this water may overflow the rim.
Do you like dishes with cucumbers? If so, try our recipe for Pickled cucumber soup.