Cucumber Fennel Pickles

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DIY fermentation and pickling is an incredible way to preserve all sorts of produce so that it lasts for months to come. It’s also a great way to infuse your diet with a probiotic packed snack that’s great for your gut. It’s a big win for fighting food waste, and for your health! This easy recipe for pickled cucumbers is a great way to preserve extra cucumbers, as well as showcase the amazingly underrated flavor of the humble fennel frond.

Recipe and photo by Celeste of The True Spoon


  • 1 1/2 c cucumbers, sliced (about 2 medium cucumbers)
  • 1 Tbsp of organic fennel fronds, chopped
  • A pinch of sea salt
  • 1 Tbsp of activated starter


  1. Add cucumbers, chopped fennel, salt, and starter to a clean mason jar, press down contents so they easily fit into the jar and leave at least 1 inch of space at the top.
  2. Fill the jar with filtered water.
  3. Cover top of veggies with a leaf of cabbage or other veggie throw away, just make sure the cucumbers are submerged.
  4. Screw on mason jar lid tightly.
  5. Ferment for one week.
  6. Store sealed ferments in fridge & enjoy for up to 8 months.

Recipe Notes and Variations

  • Celeste uses a fermentation culture or starter to get her fermented veggies going. If you’re going this route, she recommends the one by Cutting Edge Cultures.
  • You can ferment vegetables without a starter as well. All you need is a mason jar, some salt, an airlock, salt, and time. The natural friendly bacteria and yeasts present on all vegetables will do the delicious work for you.
  • To learn more about fermentation, check out our blog post on fermenting vegetables!
  • For flavoring pickled or fermented veggies like cucumber or fennel, we recommend herbs like dill or oregano and spices like bay leaves, coriander, and mustard seed.

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