I love pickled cucumbers but I find the vinegar a bit harsh on my digestive system. Using the fermentation process to create cucumber pickles is much gentler and just as delicious. This recipe makes 2-3 cups (approx 2 large jars).
5 large English cucumbers (need more flesh than seed)
2 teaspoons of organic celtic sea salt (don’t spare on this, it is the key to fermentation)
Probiotic fermented drink (I use Grainfields)
Clean and steralised jars if keeping for more than a few days
1. Peel each cucumber.
2. Remove each cucumber’s centre – the gooey flesh and the seeds. You want the harder flesh for fermenting.
3. Chop into bite-sized pieces.
4. Add the cucumber to your vegetable press and screw down disc as low as it can go and as tightly as possible.
5. Leave the cucumber in the vegetable press for at least 2 hours. It is ready when the liquid from the vegetable rises and stays level for a while (and can’t rise anymore).
6. Unscrew the disc to relieve the pressure and stir the vegetable liquid through the cucumber pieces.
7. If you want to keep your cucumber for more than a few days, wash some jars thoroughly in hot soapy water and sterilise them.
8. Place the cucumber into the container or jars, leaving roughly a 1cm space at the top for ‘breathing room’.
9. Add enough probiotic drink to bring the liquid levels up to the top of the jar.
10. Eat now or screw lids tightly onto the jars and place in the fridge. Label your jars with a sticker to help keep track of time. The cucumber will continue to ferment/pickle and will keep for a month or so. You can open the jars at any time and their taste will change depending on how long you’ve left them.
SOURCE: Angie Bertacco