PICKLED CUCUMBERS | GHERKINS [VIDEO]
Updated: Apr 11
I am really excited about about this recipe as it is really close to my heart. You may be thinking that I over-exaggerate but I do not. I was raised on homemade fermented vegetables. My mum would make a batch of fermented vegetables every year to last us through the year and although my mum did not know it, she was setting the whole family for a great health and a long happy life.
So what is fermentation? Fermentation, according to Sandor Katz, is an intentional or desireable transformative action of micro-organisms. Humans have been fermenting vegetables for 1000s of years and they did well as it helps us stay healthy. The bacteria produced from the fermented vegetables help us digest many nutrients which we wouldn’t otherwise, they create nutrients so that our body can function properly, they help in the reproduction process, aiding digestion and supporting immune function.
The recipe I am sharing is the traditional way my mum is making pickled cucumbers.
You can find a link to the video of the recipe here.
Servings: 6 - Prep Time: 5 mins (leaving 4-6 days for fermentation to take place)
6-8 small or medium thick-skinned cucumbers
a small batch of dill
a small batch of parsley
2 cloves of garlic
6 bay leaves
3-4 pinches of chilli flakes
1 little of water
2 tbsps salt
In a bottle, fill the bottom with half of the dill, parsley and garlic.
Fill the bottle with the cucumbers.
Fit in between the cucumbers the bay leaves.
Top up with the onion and the rest of the garlic, dill and parsley.
Sprinkle with the chilli flakes.
In another container or bottle, mix the water and the salt.
Transfer the salted water to the bottle with your ingredients.
Leave as is for 4-6 days. Don't close the bottle with a lid.
After the cucumbers and the water changes colour, becomes blurry somewhat, it is ready.
Enjoy as a snack or as a side.
Close the bottle with its lid and keep it in the fridge.