Fermented Fennel & Garlic Cucumbers

Cooking time
Serves6-8 people
Vegetarians Vegans Gluten-free diets
Fermented Fennel & Garlic Cucumbers

Turn mini cucumbers into a mouthwatering fermented pickle flavoured with an aniseed twist of fennel and a dash of garlic. After a few weeks these crunchy cucumbers are ready to eat with cheese boards, chopped into salads or try them alongside grilled fish.


  • 500g mini cucumbers
  • 2 garlic cloves
  • 1 tbsp fennel seeds
  • 5g salt
  • 500ml cold water

Prep: 10 mins | Cook: nil + fermenting

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1. Wash the cucumbers and tumble them into a large sterilised jar. Crush the garlic cloves and add them to the jar. Sprinkle in 1 tbsp fennel seeds.
2. Spoon 5g salt into the jar and fill with enough cold water to cover the cucumbers by 1cm. Seal the jar and give it a swirl to dissolve the salt and distribute the flavourings.
3. Pop the jar somewhere dark and cool. Leave to ferment for a week, opening the jar every day or two to release any gas that has built up. After a week the fermented cucumbers will be ready to eat, and should be stored in the fridge.
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