Fermented Dill Cucumbers
Author: 
Recipe type: Side
Cuisine: Fermentation
Prep time: 
Total time: 
Serves: 8
 
An easy recipe to make probiotic rich fermented dill cucumbers
Ingredients
  • 8 mini cucumbers
  • 450mls water
  • 2 T salt
  • 1T coriander seeds
  • 2 cloves garlic
  • 8 springs dill OR handful coriander
Instructions
  1. First combine the salt and water, and stir till it dissolved
  2. Put half the dill, garlic cloves and coriander seeds into the jar,
  3. Cut the top off both ends of the mini cucumbers. Reserve 1 cucumber, and put the rest whole into the jar, and add the remaining dill on top.
  4. Slice the remaining cucumber in half and set it on top (see top pic). This stops the cucumbers bobbing up above the water whilst they ferment.
  5. Now pour in the salty water.
  6. Cucumbers are now ready to ferment. Ideally leave the lid slightly ajar whilst the cucumbers ferment. This is easier to do with a screw top rather than a lid like I had! If some appears on the surface this is fine - as long as it doesn't smell like its gone off. Just scrape off and continue. Leave the cucumbers from 3-7 days at room temperature. Once ready put the lid on properly and transfer to the fridge.
  7. Once fermented they will keep in the fridge about a week.
Notes
You will need a glass mason / kilner jar for this recipe.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/fermented-dill-cucumbers/