Fermented cucumbers — often called lacto-pickles — are tangy, crunchy, and full of gut-friendly probiotics. Naturally preserved in brine with herbs and spices, they’re a refreshing alternative to vinegar pickles. These cucumbers develop a complex, savory-sour flavor that pairs perfectly with sandwiches, rice dishes, or as a zesty snack on their own.
Ingredients (for a 1L Fermentation Jar)
- 450 g cucumbers (3 medium), halved lengthwise
- 20 g sea salt (1 tbsp)
- 430 ml filtered water (~2 cups)
- 20 g dill leaves (1 small bunch)
- 2–3 garlic cloves
- 2 bay leaves
- ¼ tsp chili flakes
- ½ tsp mustard seeds
- ¼ tsp black peppercorns
- 1 tea bag (optional, helps keep cucumbers crunchy)
Step-by-Step Recipe
Instructions
-
Prepare the Ingredients
Rinse the cucumbers, dill, and garlic thoroughly. Cut the cucumbers in half lengthwise. -
Sterilize the Jar
Clean your 1L fermentation jar with hot water and let it air dry completely. This helps reduce contamination. -
Layer the Jar
Place the tea bag at the bottom of the jar. Add cucumbers, dill, garlic, bay leaves, and all spices, arranging them to minimize empty space. Place a glass weight on top to keep the cucumbers submerged. In a separate bowl, dissolve the salt in filtered water to make the brine. Pour the brine over the cucumbers, ensuring they’re fully submerged. Leave at least 2 inches of headspace in the jar to allow gases to expand during fermentation. -
Seal with an Airlock
Close the jar with a grommet lid. Fill the airlock halfway with water so gases can escape while keeping contaminants out. -
Ferment
Keep the jar in a warm, shaded place (25–30°C / 77–86°F) for 3–5 days. -
Check Daily
Ensure cucumbers stay submerged by pressing them down gently if needed. Begin tasting from Day 3 — they should be pleasantly sour and crisp. -
Store and Enjoy
Once the flavor and texture are to your liking, remove the weight and airlock, replace with a storage lid, and refrigerate. These fermented cucumbers can be stored for up to 3 months.
Tips & Notes
- Crispness Trick: Adding a tea bag or grape leaf helps keep pickles crunchy.
- Headspace: Always maintain at least 2 inches to prevent overflow.
- Airlock Lid: Allows gas release without opening the jar daily.
- Fermentation Time: Warmer rooms speed it up; cooler slows it down.
- Storage: Once refrigerated, the fermentation halts and the flavor stabilizes.
Final Thoughts
These fermented cucumbers offer the perfect blend of crunch, tang, and probiotic goodness. Experiment with spices like coriander or dill seeds for your own signature flavor twist!
