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Quick Fermented Cucumbers in Sparkling Water

Fermented cucumbers are a traditional homemade favourite across many parts of Central and Eastern Europe, where they are often made with bread to encourage fermentation. This version uses sparkling water instead, creating a quicker and simpler method that produces crisp, tangy cucumbers in as little as one or two days. The carbonation helps speed up lactic acid fermentation, allowing the cucumbers to develop their characteristic sour flavour more quickly while retaining a satisfying crunch. Dill, garlic and peppercorns add plenty of flavour without overwhelming the cucumbers themselves. Serve these delicious,quick fermented cucumbers in sparking water alongside hearty stews such as goulash, with grilled meats, tucked into wraps and burgers, or simply enjoy them as a snack straight from the jar.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 10 mini or pickling cucumbers
  • A generous bunch of fresh dill
  • 4 garlic cloves
  • 1 tsp peppercorns
  • 1 Tbsp salt
  • 500 ml sparkling water

Method
 

  1. Wash the cucumbers thoroughly.
  2. Cut each cucumber in half lengthways, then cut each half in half again to create long quarters.
  3. Place half of the dill, the garlic cloves and the peppercorns in the bottom of a large glass jar or bowl.
  4. Pack the cucumber pieces tightly into the jar. Add the remaining dill on top.
  5. Mix the sparkling water with the salt, stirring until the salt has completely dissolved.
  6. Pour the salted sparkling water over the cucumbers, ensuring they are fully submerged. If necessary, weigh them down with a small clean plate.
  7. Cover the jar loosely with a small plate, lid, or cling film with a few holes to allow gases to escape during fermentation.
  8. Leave in a warm place out of direct sunlight. An ideal temperature is between 20°C and 25°C.
  9. After 1–2 days, the brine should become cloudy and the cucumbers should taste pleasantly sour.
  10. Transfer the cucumbers to a clean jar, pour the brine over them and seal tightly.
  11. Store in the refrigerator and serve chilled.
  12. They are best enjoyed within 1–2 weeks and will continue to develop flavour as they mature.