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
- 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.
- Fill the jar with filtered water.
- Cover top of veggies with a leaf of cabbage or other veggie throw away, just make sure the cucumbers are submerged.
- Screw on mason jar lid tightly.
- Ferment for one week.
- 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.