Name: Salt Pickled Cucumbers
Prep time: 30 min
Cook time: 7 d
Total time: 7 d 30 min
Yield: 1
Ingredients: 1 kg cucumbers; 4 stalks dill; 8 cloves garlic; 3 chili peppers; 10 allspices; 2 bay leaves; water; 1 tsp coarse salt

1 large jar

Salt Pickled Cucumbers

This traditional fermented pickle recipe relies on natural lacto-fermentation rather than vinegar, resulting in probiotic-rich, crispy cucumbers with deep flavor. The simple brine and aromatics create a perfect environment for beneficial bacteria to thrive.

Cooking Method: Fermenting Cuisine: Eastern-European Courses: Pickles & Preserves Recipe Tags: F Fermenting T Traditional V Vegan

Healthy

Prep Time 30 mins Cook Time 168 hrs Total Time 168 hrs 30 mins Servings: 1

Ingredients

Instructions

Sterilize jar and lid in boiling water for 20 minutes
Clean cucumbers thoroughly, dry individually
Remove stems and flowers if present
Layer cucumbers in jar with garlic, chilies, dill, and spices
Prepare brine by dissolving salt in water
Pour brine to fully cover cucumbers
Cover jar with plastic wrap and lid
Store in cool, dark place for 6 days
Transfer to refrigerator
Serve using clean utensils

Note

Tips

Ensure vegetables stay completely submerged
Optional additions: celery, mustard seeds, coriander seeds
Use clean utensils when serving to prevent contamination
For alternative brine: boil 1L water with 4 tsp salt, cool before using

Keywords: Fermented,Pickles,Traditional,Healthy,

Salt Pickled Cucumbers