• Marcelle Crooks

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.


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