"Leavened cucumbers are one of the best ways to prepare the cucumbers. This is the way my grandmother and my mom made them. Even my kids hardly wait till the cucumbers ripen in the garden. And what are the leavened cucumbers anyway? They are the cucumbers that have fermented on the sun. If you ask me, they are even better than pickled cucumbers. In Prekmurje region they are served on a slice of bread spread with minced lard. You can also ferment the zucchinis, after all, the cucumbers and the zucchinis are cousins ;) They just need a day more to ferment and go deliciously together with basil and garlic."
Ingredients for cucumbers:
middle size cucumbers
salt
peppercorns
vinegar:water ratio 1:5
spring dill
Ingredients for zucchinis:
1 larger zucchini
salt
6 peppercorns
vinegar:water ratio 1:5
8 basil leaves
pinch of Herbs de Provence
1 smaller red onion
2 garlic cloves
middle size cucumbers
salt
peppercorns
vinegar:water ratio 1:5
spring dill
Ingredients for zucchinis:
1 larger zucchini
salt
6 peppercorns
vinegar:water ratio 1:5
8 basil leaves
pinch of Herbs de Provence
1 smaller red onion
2 garlic cloves
Method for cucumbers:
Method for zucchinis:
- Thoroughly wash the cucumbers and cut off the prat at the stem.
- Then cut the cucumbers crosswise, but do not rip the ends.
- Put the cucumbers into the jar and pour over the vinegar-water and salt blend. Don’t squeeze the cucumbers into the jars and use only the undamaged pieces.
- You can also add a crust of rye bread, vine leaf or sour cherry leaf.
- Cover the jar with a saucer. Place it on a window shelf or other sunny place for 2-3 days, for bacteria and warmth to work their magic. The lactic acid fermentation will start.
- After 3 days, store the fermented cucumbers in the fridge.
Method for zucchinis:
- Thoroughly wash the zucchini and cut off the prat at the stem.
- Cut the zucchini crosswise, remove the soft centre part.
- Cut into 10 cm longa and 1 cm thick sticks.
- Cut the onion into larger pieces.
- Fill the jar with zucchini sticks, herbs, garlic cloves, onion, basil and peppercorns.
- Pour over the vinegar-water and salt blend. Everything should be completely covered with the blend.
- Cover the jar with a saucer. Place it on a window shelf or other sunny place for 3-4 days, for bacteria and warmth to work their magic. Turn the side of the jar, where the garlic cloves are seen, away from the sun, so they don’t change the colour. The zucchinis need a day more to ferment, but their flesh remains nicely crunchy.
- After fermentation time, store them in the fridge.
