WPD – Pickled CucumbersDieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert
I made these Pickled Cucumbers nearly two weeks ago but somehow never got around to posting them… but before I make the round-up for the International Pickle Day, I want to give you the opportunity to have a look at my first try in lactofermentation:
What struck me about these cucumber pickles is the fact that no vinegar is used and the cukes are cold-processed, raw, no boiling, heating whatsoever.
To be honest, I have never been particularly fond of lacto-fermented foods. Lacto-fermented veggies seemed to be a staple in the health food stores when I attended university, but they were too sour for me. Which is fascinating, since I like my cornichons really sour, hold the sugar please.
In Nourishing Traditions, the book providing my recipe, the author states
lacto-fermented cucumbers and cornichons are very refreshing and far less acid than pickles conserved in vinegar.
Well, I doubt that…
The recipe I used:
Makes 1 quart
4-5 pickling cucumbers or 15-20 gherkins
1 tablespoon mustard seeds (I used brown mustard)
1 tablespoon fresh dill, snipped
1 tablespoon sea salt
4 tablespoons whey (if not available add an additional tablespoon salt) – I used whey from my homemade yogurt
1 cup filtered water
Wash cucumbers well and place in a quart-sized, wide-mouth mson jar. Combine remaining ingredients+ and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
Variation: Pickled Cucumber Slices
Wash cucumbers well and slice at 1/4 inch intervals. Proceed with recipe. Pickles will be ready for cold storage after about 2 days at room temperature.
After two days, my cuke slices were softened, but still crispy, perfecly sour, a tad on the salty side, and went to the fridge. I was amazed at the ease of preparation, and the taste was good, although I’d still prefer the vinegar variety which doesn’t keep fermenting and changing its flavor and texture… Maybe I’ll have to fiddle with a few more of the many recipes for fermented foods from the book 🙂