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–+ servings
Fermented Pickles

Fermented Cucumber (Pickles)

© Chef Laura Bonicelli
I use this same base recipe for green beans and baby zucchini. All are wonderful to have on hand for a crunchy treat.
5 from 1 vote
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Prep Time 20 minutes
5 days
Total Time 5 days 20 minutes
Course MM-Green, Sauces, Dressings, other, Sides, Snacks and Treats
Cuisine American
Servings 32
Calories 3 kcal

Ingredients
  

  • 12 ounces baby cucumbers up to a pound
  • 1/2 teaspoon coriander seeds
  • 6 sprigs fresh dill
  • 2 Fresno chilies halved lengthwise
  • 1 clove garlic halved

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  • 2 cups room temperature filtered water
  • 1 tablespoon Kosher salt

Instructions
 

  • Place the cucumbers, coriander, dill, chilies, and garlic in a quart jar.
  • Combine the water and salt, stirring until salt dissolves completely.
  • 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

Calories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.04gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 219mgPotassium: 26mgFiber: 0.1gSugar: 0.3gVitamin A: 49IUVitamin C: 5mgCalcium: 3mgIron: 0.1mg
Keyword coriander, dill, garlic
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