Fermented Cucumbers
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, with a complex savoury-sour flavour that pairs perfectly with sandwiches, rice dishes, or as a zesty snack.
Ingredients
For a 1 L 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 chilli flakes
- ½ tsp mustard seeds
- ¼ tsp black peppercorns
- 1 tea bag (optional; helps keep cucumbers crunchy)
Equipment
- 1 L glass fermentation jar
- Glass weight
- Grommet lid and airlock
Method
Prepare the ingredients
Rinse the cucumbers, dill, and garlic thoroughly. Cut the cucumbers in half lengthwise.
Sterilise the jar
Clean your 1 L fermentation jar with hot water and let it air dry completely to reduce contamination.
Layer the jar
Place the tea bag at the bottom of the jar. Add the cucumbers, dill, garlic, bay leaves, and all the spices, arranging them to minimise empty space. Place a glass weight on top. In a bowl, dissolve the salt in the filtered water to make the brine, then pour it over the cucumbers until fully submerged. Leave at least 2 inches of headspace for the gases to expand.
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 for 3–5 days.
Check daily
Keep the cucumbers submerged, pressing gently if needed. Begin tasting from Day 3 — they should be pleasantly sour and crisp.
Store and enjoy
Once the flavour and texture are to your liking, remove the weight and airlock, replace with a storage lid, and refrigerate. They keep for up to 3 months.
Watch the walkthrough
Notes & variations
- Crispness trick: a tea bag or grape leaf helps keep pickles crunchy.
- Headspace: maintain at least 1–2 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, fermentation halts and the flavour stabilises.
These fermented cucumbers offer the perfect blend of crunch, tang, and probiotic goodness. Experiment with coriander or dill seeds for your own signature twist.
