Beginning with my all-time favorite snack from childhood, a very simple, healthy and delightful one-pickled cucumbers. A tongue-tingling mix of sweet, salty, sour and crispy. 

All you need are fresh pickling cucumbers, garlic, dill, bay leaves, pepper corns and coriander seeds and a 5% salt brine (for cucumbers the percentage of salt is higher than in other ferments). Try to use grape leaves for the base and top, if you find some. The tannins in the leaves will keep the cucumbers crispy and crunchy. 

Using a balanced ratio of salt in fermentation encourages the growth of healthy bacteria. You’ll need a little more salt for cucumbers—a 5 % brine, instead of the usual 2–3 %. In the beginning I’d always measure the salt with a scale, at least the first time, since the different types of salt won’t have the same weight on a tablespoon.

When vegetables are lacto-fermented the bacteria consume sugar and generate lactic acid that will sour the vegetables and preserve them at the same time. These processes will be explained further but if you want to dive in deeper right away I dearly recommend to have a look at the listed resources and the work of David Zilber, Sandor Katz and Kirsten K. Shokey.

INGREDIENTS

1 kg cucumbers

1 l water

50 g non–iodized salt, unrefined sea salt

3 fresh dill flowers

2 garlic cloves (you can add one more if you like)

A pinch of black peppercorns

A few bay leaves, around 4–5

Grape leaves (or other leaves with tannins), 2–3 should be enough, for the bottom and top, they will keep your cucumbers crispy and crunchy

Optional:

2 teaspoons coriander, dill or mustard seeds (toasted)

Tarragon (good when making cornichons) 

PREPARATION

1. Wash the cucumbers and carefully remove the ends with a knife.

2. Collect your spices and roast the seeds, if you use any.

3. Layer everything, start with the grape leaves and then carefully pile the cucumbers and spices in a clean jar.

4. Carefully measure the salt and water ratio to create the salt brine. Then pour it over the cucumbers.

5. The cucumbers should be completely covered with the brine. A fermentation weight might help. If the cucumbers are not fully covered with liquid they can develop mold. Remove it carefully if you find any later.

6. Let them rest at room temperature for about seven days making sure they are not in direct sunlight. Then put them in a cool place, either in the fridge or basement for at least another 5 days until you can try them. If you like them you can enjoy them right away (they might need a few days longer to ferment) or save them for the upcoming winter.

Beginning with my all-time favorite snack from childhood, a very simple, healthy and delightful one-pickled cucumbers. A tongue-tingling mix of sweet, salty, sour and crispy. 

All you need are fresh pickling cucumbers, garlic, dill, bay leaves, pepper corns and coriander seeds and a 5% salt brine (for cucumbers the percentage of salt is higher than in other ferments). Try to use grape leaves for the base and top, if you find some. The tannins in the leaves will keep the cucumbers crispy and crunchy. 

Using a balanced ratio of salt in fermentation encourages the growth of healthy bacteria. You’ll need a little more salt for cucumbers—a 5 % brine, instead of the usual 2–3 %. In the beginning I’d always measure the salt with a scale, at least the first time, since the different types of salt won’t have the same weight on a tablespoon.

When vegetables are lacto-fermented the bacteria consume sugar and generate lactic acid that will sour the vegetables and preserve them at the same time. These processes will be explained further but if you want to dive in deeper right away I dearly recommend to have a look at the listed resources and the work of David Zilber, Sandor Katz and Kirsten K. Shokey.

INGREDIENTS

1 kg cucumbers

1 l water

50 g non–iodized salt, unrefined sea salt

3 fresh dill flowers

2 garlic cloves (you can add one more if you like)

A pinch of black peppercorns

A few bay leaves, around 4–5

Grape leaves (or other leaves with tannins), 2–3 should be enough, for the bottom and top, they will keep your cucumbers crispy and crunchy

Optional:

2 teaspoons coriander, dill or mustard seeds (toasted)

Tarragon (good when making cornichons) 

PREPARATION

1. Wash the cucumbers and carefully remove the ends with a knife.

2. Collect your spices and roast the seeds, if you use any.

3. Layer everything, start with the grape leaves and then carefully pile the cucumbers and spices in a clean jar.

4. Carefully measure the salt and water ratio to create the salt brine. Then pour it over the cucumbers.

5. The cucumbers should be completely covered with the brine. A fermentation weight might help. If the cucumbers are not fully covered with liquid they can develop mold. Remove it carefully if you find any later.

6. Let them rest at room temperature for about seven days making sure they are not in direct sunlight. Then put them in a cool place, either in the fridge or basement for at least another 5 days until you can try them. If you like them you can enjoy them right away (they might need a few days longer to ferment) or save them for the upcoming winter.