Summertime is cucumber season! This is the time of year that cucumbers are at their height of freshness and nutritional value. That is why I’m planning on fermenting as many jars of cucumbers as possible.
In this recipe I used mini-cucumbers, mainly because I spotted some very fresh off the vine mini-cucumbers at the market which is a rare find around here. They are only about 4 inches in length, seedless and sweeter than their larger counterparts and make fantastic pickles.
These Fermented Mini-Cucumbers are crisp, tangy with a nice bite from the dill and garlic. They make a perfect addition to a charcuterie platter, BBQ, or just as a healthy snack and let’s not mention all the wonderful health benefits you receive.
- 1 1/2 lbs Mini-Cucumbers, sliced in half lengthwise
- 3 large cloves of Garlic, peeled and smashed
- 1 1/2 tea Organic Dill Seed
- 1 1/2 tea Organic Mustard Seed
- 1 1/2 tea Organic Celery Seed
- 6 Bay Leaves
- 1 1/2 to 2 1/2 tea Sea Salt, Kosher Salt or Pink Himalayan Sea Salt (I used Pink Himalayan Sea Salt )
- Distilled, Filtered or Spring Water to top off vegetables (I used Spring Water)
- 32oz Wide Mouth Mason Jar
- GoFerment! Airlock System
- Chef's Knife
- A large Stainless Steel Bowl
- Make sure to thoroughly wash and dry your equipment
- Make sure all counter tops and cutting boards have been properly cleaned before beginning
- Make sure all vegetables have been washed and dried of excess moisture
- Begin by thinly slicing the Mini Cucumbers in half lengthwise
- Place in a stainless steel bowl
- Add 1 1/2 tea of salt to the sliced Cucumbers
- Massage salt into Cucumbers
- Cover loosely with a paper towel and let sit for approximately 30 to 45 minutes. You will notice that the volume of vegetables reduces and sweats out its natural juices.
- After 30 to 45 minutes, add the dill seed, celery seed, mustard seed, garlic and bay leaves
- Using a clean stainless steel spoon, mix all the ingredients together
- Slightly warm 1 cup of water and add 2 1/2 tea of salt
- Stir until salt has dissolved, set aside
- It is normal not to use the entire cup of brine depending on the amount of natural juices added to the jar
- Using your hands stand the sliced cucumbers up lengthwise all around the jar, continue adding cucumbers until the jar is full
- Add any remaining liquid from the stainless steel bowl to the jar
- Top the mixture with brine as needed to completely submerge the vegetables leaving a 1 inch head space from the rim of the jar
- Wipe of the outside rim of the jar and cap with the GoFerment! Airlock System (using the included directions from the manufacturer)
- I recommend that you place your finished mason jar in a bowl to catch any brine that may overflow (this is normal in the process)
- Place in a dark cabinet (as close to the floor as possible)
- Once a day open your jar and pack down vegetables making sure everything is covered with the brine. If needed, you can top it off with a little water
- If you find that brine has seeped into the airlock, simply remove the airlock, empty and rinse out, replace and add more water to the fill line (as indicated by the manufacturer)
- Leave your mason jar to brew for approximately 7 to 10 days. On the seventh day taste your cucumbers to see if they meet your expectations. If not, just let them set for a few more days. I let mine brew for 10 days.
- The longer you brew your vegetables the tangier and more intense the flavors become. It's not unusual to leave them to brew for 10 days to 2 weeks depending on the vegetables used.
See you in the comments,