Fermented Cucumber Pickles

Cucumbers are abundant this summer and we are excited to share this recipe to preserve the flavor of pickling cucumbers!

This is a quick and easy recipe to preserve and honor the flavors of our favorite pickling cucumbers.

Chef Jennifer Sherman arranging pickling cucumbers in large mason jar.
2 lbspickling cucumbers (3” – 4” long)
8 cupsdechlorinated water (filtered or boiled)
4 1/2 tbspfine sea salt
3cloves of garlic
1 1/2 tbsprice vinegar
1 1/2 tbspminced garlic
1 1/2 tbspminced ginger
red chiles
fresh dill
grape leaves

Wash cucumbers and chill in ice water for 30 minutes

Heat 1 cup of water to dissolve salt. Cool to room temperature and then add the remaining 5 cups.

Large mason jar with pickling cucumbers.

Pack jar with spices and cucumbers. Cover with brine then and place a weight on top to ensure cucumbers are submerged.

Cover loosely to keep insects away but allow gas to release.

Allow to ferment for 3 – 7 days in a cool, dark place. Taste and refrigerate when happy with flavor.

Large jar of pickled cucumbers with weight being placed on them.