Fermented Cucumbers

To prepare fermented cucumbers, which in Prekmurje are also called skvašeni ugorki or pocani murki, it is best to use pickling cucumbers that are slightly overgrown. Fermented cucumbers are quick to prepare, but due to their short shelf life, they must be consumed quickly. This wont be a problem, as they are an excellent side dish for boiled sausage and cold cuts, traditionally served sprinkled with ground paprika and accompanied by a slice of bread with lard.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Sweet potato, unpeeled, fresh

  • pieces Dill, fresh

  • 1 teaspoon Mustard

  • 0.5 teaspoons Spices, coriander - seeds

  • 1 piece Spices, bay (leaves)

  • pieces Spices, pepper, black

  • pieces Garlic, fresh

  • pieces Shallot

  • pieces Grapevine, leaves, fresh

  • pieces Salt, table

  • pieces Vinegar, distilled

  • pieces Water

Steps

  1. Wash the cucumbers thoroughly under running water. If they are larger and thicker, you can cut them in half lengthwise or make a cross cut - along the length but not all the way through, so they still hold together at one end.

  2. Place the washed cucumbers in a large glass jar, adding also horseradish, grape leaves and tendrils, peeled garlic and shallot, bay leaf, and all the spices, including salt.

  3. In a pot, bring a mixture of alcohol vinegar and water to a boil in a ratio of 1:3 or 1:4 if you prefer a less sour taste. Pour the hot liquid over the cucumbers in the jar. Be careful not to crack the jar, so pour the liquid slowly and gradually.

  4. Cover the jar with a lid or, even better, with a small plate, as it should not be tightly sealed due to the fermentation that will take place inside.

  5. Place the filled jar on the sunny side of the windowsill, as the cucumbers will ferment faster due to the heat of the sun. They will be pickled in one day and ready to eat after about 12 hours. The cucumbers will change color and flavor during fermentation but will remain pleasantly crunchy.

  6. Once the cucumbers are sufficiently fermented or, as they say, 'skvašene', they must be stored in the refrigerator until use to prevent them from becoming too soft. Fermented cucumbers last only 3 to 4 days, so it's best to make only one jar at a time. When serving, cut them in half, sprinkle with salt, and optionally dust with red paprika powder and drizzle with pumpkin seed oil. Serve with a slice of bread spread with lard.

Nutrition Information (Per 100g)

  • Calories: 155.56 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 22.22 g
    • Sugars: 0 g
  • Protein: 0 g
  • Fiber: 7.41 g