Ingredients
Scale
- 2 kg/4.5 lbs small pickling cucumbers
- 3 carrots
- 10 cloves of garlic
- 1 bunch of dill
- 1,5 tsp whole peppercorns
- 1,5 tsp mustard seeds
- 1 tsp red pepper flakes
- 1 tbsp salt
- 1 slice of toasted sourdough bread*
Instructions
- Wash and scrub cucumbers and slice the ends off. Slice into them lengthwise from both ends making sure they stay in one piece.
- Peel garlic and carrots, and cut carrots into sticks (roughly the same length as cucumbers).
- Place third of the dill and spices on the bottom of a large jar. Layer half of the cucumbers and carrots standing upright. Add a few cloves of garlic. Make sure the veggies are standing tight but not squeezed.
- Add another third of the dill and spices and layer the rest of cucumbers, carrots and garlic. Add remaining dill and spices, and top with a slice of toasted bread.
- Bring 6 cups of water with salt to a boil, then pour it over veggies and toast. Close the jar and place in the sun for 3-5 days.**
- Once the water turns cloudy and the pickles are done, discard toast and rinse pickles. Place them back in the cleaned jar and cover with sieved fermentation water. Pickles will keep for 3-4 weeks in the fridge. Enjoy!
Notes
* You can use regular white or whole wheat bread, if you don’t have sourdough bread, but I prefer to use sourdough. The recipe also works with GF bread and even with potatoes, so you have a lots of options here.
** Fermentation time depends on the weather and the amount of sun your veggies get. If you live in a not so sunny area, like I do, the process might take a few days longer, but don’t worry, it works without direct sunlight as well. If you live in a very warm and sunny area make sure your pickles are always covered with water – if any water evaporates or spills over, just top it up with a bit of salt water.
- Prep Time: 15 mins
- Category: Snack
- Cuisine: Vegan