Quickly Fermented Cucumbers
These quickly fermented cucumbers are quick and delicious way to enjoy summer cucumber abundance. They are crunchy, salty and slightly sour with additional garlic and dill creates delicious side dish for any summer meal.
Quickly fermented cucumbers – ready in one hour!
Where I live – in Lithuania, we have a huge tradition to grow so many cucumbers and make pickles for winter time. Although eating fresh cucumbers is delicious too, we like to make quickly fermented cucumbers to enjoy through the summer. And trust me, when you make these cucumbers. You’ll start making it so often, they will be gone within one meal.
Fermented vegetables are recommended to be consumed within a few months. Because they lose vitamins and other nutrients useful for the body if stored longer. It is best if you pickle the vegetables just before eating them during the summer, when we can enjoy the fresh harvest. When fermenting cucumbers, the most important thing is to prepare them in such a way that they remain crunchy. The fresher and smaller the cucumbers are. The crispier they are, so cut them into salads or cold soups when they have softened a little, and set aside the hard ones for pickling. Trying to choose cucumbers of the same size. Fermentation is unimaginable without salt, as it regulates fermentation, gives flavor and crunch. Cucumbers are best fermented when rock salt without iodine is used, which softens the vegetables. However, if you pickle the vegetables right before consumption and do not plan to store them in jars over the winter, any kind of salt will do – fine.
Fermenting cucumbers is really easy. After trying the dry fermenting method. You will be able to enjoy crunchy and tasty vegetables in just a few hours.
Here is the recipe, how to make quickly fermented cucumbers.
Check out more recipes:
Roasted Cabbage and Chickpea Salad
Quickly Fermented Cucumbers
Ingredients
- 500 g fresh cucumbers
- 2-3 cloves garlic
- 1 tsp salt
- 1 handful fresh dill
Instructions
- Wash and dry the cucumbers.
- Cut off the tops of the cucumbers and cut them lengthwise into four parts.
- Put the cut cucumbers in a bowl, then season with salt, add chopped garlic, dill.
- Mix everything very well and add a plate or a lid on top of the bowl.
- Let if ferment on a countertop for at least one hour before eating. Enjoy!
