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Fermented chipotle cucumbers

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Ingredients for 1 servings:

  • 1 kg cucumber(s) for pickling
  • 4 chili peppers (chipotle)
  • 4 bay leaves
  • 4 tsp peppercorns
  • n. B. Salt water (35 g salt per liter)

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Total time approx. 14 days 30 minutes

Cut off both ends of the cucumbers. Score the chipotle. Prepare the brine. (I prefer spring water.) Place the cucumbers and all other ingredients in a fermentation pot and cover with salt water. Let stand for a week, then transfer to jars. Let stand for about a week. The brine will then clear. The cucumbers are ready.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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