Salt Cucumber Pickles Recipe
A simple and traditional method of making cucumber salt pickles recipe in which only salt, water and cucumbers are used. In this recipe fresh cucumbers are soaked in salty water so that they become naturally fermented and develop a dazzling, crisp taste. Vinegar or sugar is not used in it, making it a classic lacto-fermenting process. Great for a healthy, probiotic-rich breakfast or side dishes.
Ingredients
- 2 medium Fresh cucumbers (sliced into thin rounds or spears)
- 2 tbso sea salt (or kosher salt)
- 1 cup cold water
- 1/2 cup white vinegar (or apple cider vinegar, if preferred)
- 1 tbsp sugar (optional, for a hint of sweetness)
- 1-2 garlic cloves (smashed or thinly sliced)
- 1/2 tbsp mustard seeds (optional)
- 1/2 tbsp red pepper flakes (optional, for a little heat)
- 1 sprig fresh dill (optional, for added flavor)
Instructions
- Prepare cucumbers: cut the cucumbers into the round or spear shape according to your choice.
- Salt slurry: sulpt in cold water in a bowl, and then add vinegar, sugar (optional), garlic, mustard seeds, red chili flakes and dill.
- Mix and relax: Mix cucumbers into the salty solution, shake to make sure they are evenly coated. Put it in the fridge for at least an hour to be marinette.