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Lactic Acid fermented Cucumbers

  • 2 1/3 cups cucumbers
  • 1 tsp mustard seeds
  • 1 bay leaf
  • lots of fresh dill
  • 1 clove garlic, finely chopped
  • 1 stem fresh tarragon
  • 1/8 tsp ground coriander seeds
  • 1 fresh slice horseradish root, chopped
  • 1/2 small onion, sliced in rings or quartered
  • 2 tbsp pickling or sea salt

(for a one quart/liter preserving jar). Select medium-sized, hard cucumbers for fermentation. Clean and brush them to rid them of any dirt. Poke holes into them with a knitting needle or a sharp knife to facilitate the exchange of fluids. Larger cucumbers have to be cut into pieces. Pack the cucumbers, onion, garlic, tomato and herbs firmly into the preserving jar until the container is eighty percent full. Make a salt water solution by dissolving 2 tbsp of pickling or sea salt in 1 quart/liter of water. Fill the jar with salted water and whey making sure there is a 1/2 inch (1 cm) layer of liquid on top of the cucumbers. Leave the container at room temperature for ten days, then put it in a cold place. Cucumbers will be ready to eat after two to three weeks' cold storage. Lactic acid-fermented cucumbers go well with bread and in salads. You can also make a sandwich spread or sauce from lactic acid-fermented cucumbers and onions.

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