Fermented Anchovy Cucumber Salad
Fermented Anchovy Cucumber Salad
Ingredients
For the Fermented Cucumbers
- 2 pounds Kirby or Persian cucumbers, sliced into 1/4-inch rounds
- 4 cups water
- 2 tablespoons non-iodized sea salt
- 4 garlic cloves, peeled and lightly smashed
- 4 fresh dill sprigs, large
- 1/2 teaspoon red pepper flakes
- 1 bay leaf, optional
For the Salad Assembly
- 8 oil-packed anchovy fillets, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar, or fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh dill, chopped, for garnish
Instructions
- 1
Prepare the cucumbers: Wash and slice the cucumbers into 1/4-inch thick rounds. If using Kirby cucumbers, you may leave the skin on. For larger cucumbers, you might want to peel them first.
⏱️ 5 min
- 2
Make the brine: In a medium bowl, combine the water and non-iodized sea salt. Stir until the salt is completely dissolved. This may take a few minutes.
⏱️ 3 min
- 3
Pack the jar: Place the smashed garlic cloves, fresh dill sprigs, red pepper flakes, and optional bay leaf at the bottom of a clean 1-quart glass jar. Tightly pack the sliced cucumbers into the jar, leaving about 1 inch of headspace from the rim.
⏱️ 5 min
- 4
Ferment the cucumbers: Pour the prepared brine over the cucumbers, ensuring they are fully submerged. If needed, use a fermentation weight or a small, clean plate to keep the cucumbers below the brine level. Loosely cover the jar with a lid or an airlock. Place the jar in a cool, dark place (ideally 65-75°F) to ferment for 3-7 days. Check daily for bubbles, which indicate active fermentation. Taste after 3 days; once they reach your desired level of tanginess, move the jar to the refrigerator.
⏱️ 2 min
- 5
Assemble the salad: Once the fermented cucumbers are ready, drain them from the brine (you can save a little brine if you like extra tang). In a medium bowl, combine the drained fermented cucumbers, chopped anchovy fillets, extra virgin olive oil, red wine vinegar (or lemon juice), and freshly ground black pepper. Toss gently to combine all ingredients.
⏱️ 5 min
- 6
Serve: Transfer the salad to a serving dish and garnish with fresh chopped dill. Serve immediately as a refreshing side dish.
Kitchen Tools
Nutrition Facts (per serving)
Fermented Anchovy Cucumber Salad
Ingredients
For the Fermented Cucumbers
- 2 pounds Kirby or Persian cucumbers, sliced into 1/4-inch rounds
- 4 cups water
- 2 tablespoons non-iodized sea salt
- 4 garlic cloves, peeled and lightly smashed
- 4 fresh dill sprigs, large
- 1/2 teaspoon red pepper flakes
- 1 bay leaf, optional
For the Salad Assembly
- 8 oil-packed anchovy fillets, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar, or fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh dill, chopped, for garnish
Instructions
- 1
Prepare the cucumbers: Wash and slice the cucumbers into 1/4-inch thick rounds. If using Kirby cucumbers, you may leave the skin on. For larger cucumbers, you might want to peel them first.
⏱️ 5 min - 2
Make the brine: In a medium bowl, combine the water and non-iodized sea salt. Stir until the salt is completely dissolved. This may take a few minutes.
⏱️ 3 min - 3
Pack the jar: Place the smashed garlic cloves, fresh dill sprigs, red pepper flakes, and optional bay leaf at the bottom of a clean 1-quart glass jar. Tightly pack the sliced cucumbers into the jar, leaving about 1 inch of headspace from the rim.
⏱️ 5 min - 4
Ferment the cucumbers: Pour the prepared brine over the cucumbers, ensuring they are fully submerged. If needed, use a fermentation weight or a small, clean plate to keep the cucumbers below the brine level. Loosely cover the jar with a lid or an airlock. Place the jar in a cool, dark place (ideally 65-75°F) to ferment for 3-7 days. Check daily for bubbles, which indicate active fermentation. Taste after 3 days; once they reach your desired level of tanginess, move the jar to the refrigerator.
⏱️ 2 min - 5
Assemble the salad: Once the fermented cucumbers are ready, drain them from the brine (you can save a little brine if you like extra tang). In a medium bowl, combine the drained fermented cucumbers, chopped anchovy fillets, extra virgin olive oil, red wine vinegar (or lemon juice), and freshly ground black pepper. Toss gently to combine all ingredients.
⏱️ 5 min - 6
Serve: Transfer the salad to a serving dish and garnish with fresh chopped dill. Serve immediately as a refreshing side dish.