Sun-Fermented Cucumbers
In my region, fermenting cucumbers this way isn't common, so I only learned about them a few years ago when I was traveling to Targu-Mures on business. After that, I forgot about them and happily rediscovered them last Saturday at my in-laws. They gave me instructions on how to make sun-fermented cucumbers and here's what came out!
When choosing cucumbers, make sure they are as small as possible and very firm - if they were harvested a while ago and are soft, they will get even softer during fermentation and that's not the goal. If you can only find large cucumbers, you need to cut them lengthwise into 4 pieces, but not all the way to the base. Sun-fermented cucumbers will stay firm like fresh ones, but with a tangy and salty taste... excellent... you have to try them, they are a hundred times better than winter preserved cucumbers.
Ingredients
1.5 kg small firm cucumbers
1 small bunch of dill
1 clove of garlic for every 2 cucumbers
1-2 hot peppers (or more if you want them very spicy)
1 slice of bread
1 heaping teaspoon of salt for every 250ml water
How to prepare sun-fermented cucumbers
- Wash the cucumbers well and arrange them in a large jar as tightly packed as possible. Intersperse the garlic cloves, dill and hot pepper slices between them. Place the bread slice on top.
- Mix warm water with salt until dissolved and pour over the cucumbers to cover them. Cover the jar with a small plate.
- Place the jar in a sunny, warm spot for 2-4 days, depending on how warm it is. For me it took 3 days... anyway, you need to taste them to see if they're fermented.
- Once they're fermented, move the jar to the refrigerator and keep them for another 2 days, then you can serve them. Store in the refrigerator.
The ingredients...
Cucumbers in jar in the sun
Sun-Fermented Cucumbers
