Fermented Cucumbers with Herbs and Spices
recipe

Preparation Time: 30 minutes (plus fermentation time)
Serving Size: Makes approximately 10 liters
Description: This recipe for fermented cucumbers combines the freshness of cucumbers with aromatic herbs and spices. The result is a tangy and flavorful side dish or snack that is rich in probiotics.
Ingredients:
- 2 tablespoons mustard seeds
- 10-15 raspberry leaves
- 4.5-5 kg cucumbers
- 2 tablespoons coriander seeds
- Tarragon to taste
- 1 liter saltwater (25 g sea salt per 1 liter water)
- Horseradish strips to taste
- Black currant leaves
- Dill flowers and stems
- Garlic cloves
Instructions:
1. Wash the cucumbers thoroughly using a brush.
2. Prepare the saltwater by dissolving sea salt in water.
3. Pack the cucumbers into a 10-liter fermentation container (glass jar or plastic bin).
4. Add mustard seeds, raspberry leaves, coriander, tarragon, horseradish, black currant leaves, dill flowers, and garlic cloves to the container.
5. Pour the prepared saltwater over the cucumbers, ensuring they are completely submerged.
6. Seal the container tightly and let it ferment at room temperature for about 1 to 4 weeks.
7. Check the flavor, and once the desired taste is achieved, transfer to a cool storage area.
Nutritional Information (per serving, estimated):
- Calories: 15
- Protein: 1g
- Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Sodium: 250mg

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