Dry-brined half-sour cucumbers
Cucumber season is the best time to prepare this green vegetable as fermented or half-sour. The recipe for traditional half-sour cucumbers is widely known; you can find it in our recipe book. Today, however, we would like to propose an alternative way to prepare half-sour cucumbers - without brine. Dry-brined half-sour cucumbers are ready after just a day; they taste no different from those prepared in brine, but they are crunchier and do not lose their color – they remain vividly green.
Such cucumbers can be prepared in a jar (e.g., with a fermentation airlock), in a plastic bag, or vacuum-packed. This treat makes a great snack with sandwiches, especially when traveling - you can take it with you without worrying about soaking your bag, backpack, clothes, or upholstery. Be sure to try this method and let us know how you like dry brining.
Notes
Recipe for dry-brined half-sour cucumbers
Preparation:
- Wash the cucumbers and soak them in cold water for at least 1 hour.
- Then trim off the ends; this will start the fermentation process faster and also eliminate any potential bitterness.
- Gently crush the garlic; wash the horseradish leaves and dill; peel and divide the horseradish roots.
- Place the cucumbers in a jar or plastic bag, sprinkle with salt, gently mix them, and add the remaining ingredients.
- You can divide the suggested ingredients into several portions and prepare the cucumbers in a few smaller jars or plastic bags. It is important that the cucumbers are tightly sealed and the ingredients are well combined.
- Place the prepared cucumbers in the refrigerator and, from time to time, give the whole thing a stir. After 24 hours you can already enjoy the taste of excellent half-sour cucumbers :)
