Fermented Cucumbers with Mustard Seeds
In the recipe below, cucumbers are fermented in a salt water brine with some lemon, mustard seeds, flowering dill, black peppercorns, garlic, and bay leaves.
It’s simple, yet elegant at the same time. And it’s a great way to preserve cucumbers, if you find yourself with too many of them at home.
Instructions
5 steps1
Cut the small cucumbers into spears. Place them in a clean wide-mouth 1-liter mason jar, along with the lemon, bay leaves, garlic cloves, black peppercorns, mustard seeds, and flowering dill.
2
In a separate container, whisk together the water and Kosher salt until the salt is fully dissolved.
3
Cover the contents in the jar with the salt water brine. Make sure the cucumbers and remaining ingredients are submerged below the surface of the brine. Cover the contents with a tight-fitting lid.
4
Allow the contents to ferment at room temperature in a dark spot for roughly seven days, opening the jar every day to ensure the built-up gas and pressure can escape, and also to ensure that your contents stay submerged below the surface of the brine.
5
When you are ready to enjoy, transfer to the fridge and serve whenever you like.
Recipe Notes
The weight in salt here can be adjusted from anywhere between 1.5-3.5%. I’ve used a roughly 2% brine here.
