I’ve got a bit of a thing for preserves at the moment – salted lemons, olives, sun-dried tomatoes and even limoncello (hint: look out for these coming attractions right here on Inspired Nourishment). Today I thought I’d share a very simple recipe for naturally preserved cucumbers, which are my latest ‘have with everything’ condiment.
I first came across the recipe some time ago on Mark’s Daily Apple while doing research for a paleo article I was writing for someone else. What grabbed my attention was the very interesting fact that when you preserve vegetables this way, not only are they crunchy and delicious, but they’re also packed with probiotics and therefore great for the digestive system, especially if you’ve recently been on a course of antibiotics (something I try to avoid at all costs). And in case you’re wondering, they’re different from store-bought gherkins as they don’t use vinegar (which kills those helpful probiotics) and they taste salty rather than tangy. As my attention was elsewhere at the time, I saved the recipe on one of my Pinterest boards for later use.
The most difficult part of this process is actually finding the baby cucumbers, which are often called Israeli cucumbers here in South Africa. If you can’t get your hands on any, you can apparently use just about any kind of fairly hardy vegetable, like carrots, cabbage, radishes or broccoli. I haven’t yet tried any of those so can’t personally vouch for them, although I’ve seen them in various health shops and there are plenty of recipes online. Continue reading