Cucumbers 2 Ways : Pickled & Fermented
Pickled cucumbers are one of the easiest and tastiest ways to preserve fresh cucumbers and add a zingy boost to your meals. In this recipe, we give you two options: a Quick Pickled version that’s ready in just a couple of hours, and a more traditional Fermented version using natural lacto-fermentation that takes 5–7 days but brings deeper flavour and gut-loving probiotics. Both methods are simple, low-effort, and allow for lots of creativity with spices and herbs. Great as a snack, sandwich topping, or zingy side dish!
Takes 6 hours 15 minutes
Serves 6
Ingredients
Pickled Cucumbers
- 2 medium cucumbers
- 240 ml / 1 cup apple cider vinegar
- 240 ml / 1 cup water
- 1 tbsp maple syrup or sugar
- 1 ½ tsp sea salt
- ½ red onion
- 1 fresh red chilli optional or remove seeds for less spicy
- 1 tsp black peppercorns
- 1 –2 sprigs fresh dill or 1 tsp dried dill
- Optional: 1 star anise pinch of chili flakes, or a few slices of fresh ginger for a aromatic twist
Fermented Cucumbers
- 4 –5 small cucumbers pickling cucumbers work best, whole or halved lengthwise
- 2 fresh red chillis
- ½ red onion
- 480 ml /2 cups water
- 12 g sea salt
- A few sprigs of fresh dill or fennel fronds!
- Optional additions: 1 bay leaf 1 star anise pod, 3 black pepper corns or pink pepper corns, 1 tsp chili flakes, or 1 tbsp fresh ginger finely diced
Instructions
Pickled Cucumbers Method:
- Slice the cucumber into slices that are approx 1cm thick (he thinner you slice them the quicker they pickle), peel a finely slice the red onion and slice the chilli into thin slices.
- Add a layer of sliced red onion at the bottom followed by a layer of sliced chilli, by a layer of cucumber by a later or dill and repeat.
- In a small jug or glass combine the vinegar, water, maple syrup and salt. Mix well and pour over the cucumbers and veg ensure they are all ideally covered.
- Seal the jar, and place in the fridge.
- They’ll be flavourful in an hour or two, but best after 24 hours. Keeps for up to 2–3 weeks in the fridge. The longer you leave the more broken down the cucumbers will become.
Fermented Cucumbers Method:
- Slice the cucumber into quarters lengthwise and similarly slice the chillies (remove the seeds if you want it to be less spices). Peel and finely slice the red onion . Pack the sliced red onions, cucumbers and chilli tightly into a clean jar or crock. Tuck in the dill, onion and any spices around them.
- Weight the total weight of the veg and multiply by .03 or 3%, this will be the amount of salt to add. (normally with lactic acid fermentation 2% is applied but we want the cucumbers to be firmer so we will increase the salt level).
- For example if the total weight of the cucumbers, red onion, chillies, dill and spices weight 500g x 3% = 15. So we have to add 15g of salt.
- Add the salt to the jar and submerge the veg in water. Add a weight to keep the veg under the water. Lactic acid fermentation or natural pickling is an anerobic process which means without oxyegen so the veg must be under water.
- Leave at room temperature (18–22°C) for 3–5 days. Taste daily after day 3. When you’re happy with the flavour and tang, seal and refrigerate.
- They’ll continue to slowly ferment in the fridge but will keep well for a few months.