Fermented Cucumber (Pickles)
Fermented Cucumber (Pickles)
© Chef Laura Bonicelli
Crisp baby cucumbers transform into tangy, dill-scented gems with just the right kick from Fresno chilies and aromatic coriander. These bright, crunchy pickles bring that perfect acidic punch to cut through rich barbecue or elevate any charcuterie spread.
Prep Time
20 min
Cook Time
—
Total Time
120 hr 20 min
Servings
32 servings
Ingredients
- 12 ouncesbaby cucumbers (up to a pound)
- 1/2 teaspooncoriander seeds
- 6 sprigsfresh dill
- 2 Fresno chilies (halved lengthwise)
- 1 clovegarlic (halved)
- 2 cupsroom temperature filtered water
- 1 tablespoonKosher salt
Instructions
- 1
Place the cucumbers, coriander, dill, chilies, and garlic in a quart jar.
- 2
Combine the water and salt, stirring until salt dissolves completely.
- 3
Pour the water into the jar to cover the cucumbers, leaving about 1/2 inch of space between the liquid and the top of the jar. Add water to cover all solids. Cover the jars loosely with a lid. Let stand in a cool, dry place - away from direct sunlight - for 5 to 7 days. The liquid will turn cloudy, then bubble and fizz after several days as it develops lactic acid. Once fermented, refrigerate pickles for up to 6 months.
Nutrition Facts
Per Serving (serves 32 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.