Below is the best sourdough cucumber recipe complete with pictures. It works perfectly with both home-grown cucumbers and cucumbers bought at the market. Apart from the cucumbers, you only need salt, garlic, dill and bay leaves as ingredients!
Don’t let the summer go by without making sourdough cucumbers. We made quite a lot, filling a huge jar with cucumbers, and can’t wait to taste it!
- 3 kg of medium-sized cucumbers
- 1 bunch of dill
- 1 head of garlic
- 2 bay leaves
- the end slice of a loaf of bread
- 3 heaped tablespoons of salt
- tap water
- 5-liter canning jar
Place the dill in the bottom of the jar.
Wash the cucumbers, cut them lengthwise and place them tightly in the jar.
Spread the peeled cloves of garlic in the jar.
Add brine to completely cover the cucumbers. Some people heat the brine to a boil, then let it cool before pouring it over the cucumbers.
Place the bay leaves on top.
Finally, put the end slice of bread on top.
Cover it with paper or a small plate against insects and place it in a bowl outside in a warm, sunny place.
If it is warm enough, the sourdough cucumbers will be ready in exactly 3 days (3×24 hours). Sourdough cucumbers are best when they are crunchy. Divide the cucumbers, together with the garlic cloves, into smaller jars. Strain the brine and pour it over the cucumbers. Store it in the fridge.
This recipe has worked for us, but we welcome your versions of the recipe in the comments!