Probiotic Pickled Cucumbers

There are many benefits to the natural fermentation of vegetables. The lacto-fermentation process, meaning without the acidic liquid (vinegar),helps promote healthy gut bacteria. This increases your immune response resulting a healthier happier you. One of my favorite lacto fermented foods is also one of the simplest recipes, pickled cucumbers. 

Pickled Cucumbers Ingredients:PicsArt (3)

  • 1-2 cucumbers
  • 1 tablespoon black peppercorn
  • 3 cloves of garlic
  • 4 bay leaves
  • 4-5 sprigs of dill or 1 tablespoon dried
  • 1 1/2 tablespoons pickling salt
  • 3/4 cup of water
  • 1 pint size mason jar

 

Directions:

Step 1: Wash cucumber thoroughly and place in ice bath for 20-30 minutes. Dice roughly the garlic and place in sterile mason jar along with 1/2 tablespoon of peppercorn medley, 2 bay leaves, and a couple sprigs of dill .

Step 2: Slice the cucumbers evenly about a 1/4 inch thick. Place the cucumbers neatly in the jar on top of the spices. You should fill the jar about 2/3 of the way with cucumbers.

Step 3: Fill another pint size mason jar with cold filter water half way. Pour in 2 tablespoons of pickling salt, seal the lid tightly and shake for 10 seconds. Pour the brining mixture on top of the cucumbers before the salt settles. There should be about a quarter inch of space remaining. 

Step 4: Place the remaining 2 bay leaves, 1/2 tablespoon peppercorn medley, 2-3 sprigs of dill, and garlic on top of of the cucumbers seal the lid and shake for 10 seconds. Finally you will want to place a weight inside the mason jar on top of the cucumbers to make sure the remain submerged. I find an upside down shot glass does the trick.PicsArt (4)


Leave the cucumbers in a room temperature environment for 4 days and open the lid daily to re
lease the built up gases. After the 4 days has passed place them in your refrigerator and enjoy. 

 

 

 

I love adding these pickles to any of my normal weekday dishes to really take up the flavor component. You can certainly enjoy these on their own but I love adding them to veggie burgers to really give an extra kick to the dish. Once you try these on top of your burgers you will never go back to traditional pickles again guaranteed.  

 Black-Eyed Pea Vegan Burger

  • 3 tablespoons vegetable oilCapture
  • 6 medium cremini mushrooms (about 4 ounces),cleaned, stemmed, and sliced 1/4 inch thick
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium shallot, finely chopped (about 2 tablespoons)
  • 1 medium garlic clove, minced
  • 1 (15-ounce) can black-eyed peas, drained and rinsed
  • 1 medium scallion, thinly sliced (white and light green parts only)
  • 2 tablespoons finely chopped fresh cilantro leaves and stems
  • 1/2 teaspoon tamari, plus more as needed
  • 1/4 teaspoon Tabasco Sauce, plus more as needed
  • 4 toasted vegan ciabatta or burger rolls, for serving
  • ….And of course homemade pickles to top it off.


After a recent trip to Miami I was inspired to start making my own Cuban sandwiches it can be a long process with the Mojo Pork but believe it is worth especially with your homemade pickles. 

Cuban Sandwichaaaaa

  • 1 (1-pound) loaf Italian or ciabatta bread
  • 1/4 cup mayonnaise (optional)
  • 8 ounces thinly sliced cooked ham
  • 8 ounces thinly sliced roasted pork loin
  • 8 ounces thinly sliced Swiss cheese
  • 4 whole dill pickles, thinly sliced lengthwise
  • 1/4 cup yellow mustard
  • 2 tablespoons unsalted butter (1/4 stick),melted