Fermented Basil Diva Cucumbers
Everyone can ferment vegetables and this is a fantastic starter recipe.
Make sure you work clean and follow directions. You can do this!
The book I highly recommend is Ferment Your Vegetables by Amanda Feifer, she does
a great job explaining how to start; what you need to look for; and how to trouble shoot.
2 tablespoons Kosher Salt
3 ea Medium Diva Cucumbers
1 3/4 Tightly Packed Fresh Basil
3 ea Large Garlic Cloves
1 1/2 teaspoon Brown Sugar
2 tablespoons Red Pepper Flakes
Zest of 2 Lemons
Wash/dry/dice Diva Cucumbers (medium dice)
Salt cucumbers in a bowl; store in strainer/bowl combo over night or for at least 8 hours
Rinse cucumbers with cold water and pat dry
Blend basil, red pepper flake, garlic, brown sugar, and lemon zest in the food processor
Once blended, fold mixture with the cucumbers and place in a clean glass jar.
Press cucumbers down; cover with cheese cloth for 3-5 days.
Once the cucumbers are to your liking, store in the refrigerator with lid.
You can always add different spices and herbs to this recipe.
Love to blend these cucumbers into a relish for sandwiches, burgers, over rice, etc.
Always place a tray or plate under any jars you are ferment to protect your counter top.