Elderflower & Thyme Fermented Cucumbers

‘Fermentation may have been a better invention than fire’ David Wallace

Fermentation harnesses the power of Nature to preserve beyond the boundaries of seasonality. Fresh homegrown summer cucumbers take on a piquancy that is suggestive of their tine in the sun, well into the months of the hunger gap where little grows aside from root vegetables.

These are the perfect addition to roast potatoes, noodles, rice and salads, anything goes.

fermented food, pickles, dill pickles, ferments, gut health, pickled cucumber

Yield: 6

Author: Suze Morrison

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Elderflower & Thyme Fermented Cucumbers

Prep time: 10 MinTotal time: 10 Min

These are the perfect addition to roast potatoes, noodles, rice and salads, anything goes.

Ingredients

• 500g Mini Cucumbers, whole
• 100ml Elderflower Vinegar
• 70g Golden Caster Sugar
• 10g Flaky Sea Salt
• 1tsp Thyme Leaves
• 60ml Shaoxing Wine

Instructions

1. It couldn’t be simpler. Arrange the cucumbers in a single layer, snugly nestled next to each other in a shallow dish.
2. Mix the remaining ingredients together in a bowl and pour over. Pop a plate over the top and sit somewhere dark and relatively cool but room temperature for 3 days. Each day, give the dish a little shake to ensure the cucumbers stay wet.
3. As they ferment, they will become wrinkled and the liquid will increase, this is normal. Transfer the cucumbers and their fermentation liquid to a sterile kilner jar and seal the lid.
4. Pop this in the fridge and allow to develop for a week. Your cucumbers are now ready! Discard the brine after a week and keep the remaining cucumbers in an airtight box for a month, but they never last that long!

https://gourmetglow.co.uk/recipes/fermented-cucumbers-elderflower-thyme