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Easy Fermented Fridge Pickles
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Easy Fermented Fridge Pickles

15 minPour 10Nutri-Score A€
par @sivanskitchen31 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • cucumber (leftover cucumbers, cut into spears or left whole)Fruits et légumes600 g
  • jalapeño (whole or halved)Fruits et légumes2 morceaux
  • garlic (whole cloves, peeled)Fruits et légumes4 morceaux
  • fresh dill (sprigs)Fruits et légumes10 g
  • kosher saltÉpices30 g
  • white distilled vinegarÉpicerie120 ml
  • filtered water (to fill the jar)Boissons750 ml

par portion

Nutrition

12kcal

Glucides
2 g
Protéines
1 g
Lipides
0 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • 1 L jar

pas à pas

Préparation

  1. Pack the jar with vegetables

    • Cut the leftover cucumbers into spears, or leave them whole if you prefer.
    • Pack them tightly into the jar.
    • Add the jalapeños, whole garlic cloves and fresh dill, pressing everything in nice and tight.
    Étape 1

  2. Make the brine

    • Add the kosher salt and the white distilled vinegar to the jar.
    • For salt-only pickles, skip the vinegar and add an extra half tablespoon of salt.
    • Fill the rest of the jar with filtered water all the way to the top.
    Étape 2

  3. Seal and shake

    • Seal the jar nice and tight.
    • Give it a good shake to dissolve the salt.
    Étape 3

  4. Ferment on the counter

    • Leave the jar on the counter so the vegetables ferment.
    • After that, move the jar to the refrigerator to keep the pickles cold and crisp.
    Étape 4
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