Pickled cucumbers

Pickled Cucumbers Recipe with Pikant Fix: Crunchy Delight for Winter

Pickled cucumbers are a delicacy loved by many, a classic recipe that brings a touch of freshness to the winter table. This recipe is inspired by culinary preservation traditions and offers a special taste, thanks to the addition of Pikant Fix, which perfectly combines sweet, sour, and spicy flavors. It's time to get started!

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Number of servings: 5 large jars (approximately 2 liters each)

Ingredients:
- 5 kg of gherkin cucumbers (choose small and smooth ones for the best taste)
- 1 packet of sweet-sour Pikant Fix
- 2 liters of water
- 200 g sugar
- 300 ml vinegar (preferably 9%)
- 8 g whole pepper
- A few bay leaves
- Carrots (quantity to taste)
- Horseradish (a piece of 10-15 cm, peeled and sliced)
- Celery root (cut into small cubes)
- Garlic (a few cloves, peeled)
- Celery leaves (for added flavor)
- Hot pepper (optional, one for each jar)

Step by Step Preparation:

1. Preparing the Cucumbers:
Start by washing the cucumbers well under cold running water. Make sure they are free from impurities and, most importantly, dry them very well. There should be no water droplets left on them, otherwise, the preservation will not be effective.

2. Preparing the Vegetables:
Wash the carrots and cut them into rounds. Peel and slice the horseradish, and cut the celery root into small cubes. Peel the garlic and leave it whole or cut it according to your preference. These vegetables will add a delicious flavor to your cucumbers.

3. Filling the Jars:
Choose 2-liter jars, which must be sterilized beforehand. Place the cucumbers in the jars, being careful not to break them. It is important that they remain whole and beautiful. Between the cucumbers, add carrot rounds, horseradish strips, celery cubes, garlic cloves, and celery leaves. Don't forget to add a hot pepper to each jar if you like a bit of spice!

4. Preparing the Brine:
In a large pot, add water, sugar, vinegar, and the packet of Pikant Fix. Place the pot on the stove and let it boil well. When the mixture reaches boiling point, add the whole pepper and bay leaves. Let it boil for 10 minutes, stirring occasionally to dissolve the sugar.

5. Pouring the Brine:
When the brine is well boiled, pour it hot over the cucumbers in the jars, ensuring they are completely covered. This step is essential for proper preservation.

6. Sealing the Jars:
Screw the jar lids on tightly and turn them upside down. This trick helps create a vacuum that will aid in preserving the vegetables. Let the jars cool slightly, then turn them back upright and allow them to cool completely.

7. Storage:
Once the jars have completely cooled, you can store them in the pantry. Your pickled cucumbers are now ready to be enjoyed throughout the winter!

Useful Tip:
Gherkin cucumbers are the best for this recipe due to their crunchy texture. Make sure to choose cucumbers that are not bruised or scratched to avoid altering the taste.

Variations:
You can experiment with various spices, adding fresh dill or mustard seeds for a different flavor. Additionally, for extra sweetness, add a tablespoon of honey to the brine.

Frequently Asked Questions:
1. Can I use other cucumbers?
It is recommended to use gherkin cucumbers for the best texture, but you can also try larger cucumbers, slicing them.

2. How long do pickled cucumbers last?
If stored correctly in a cool, dark place, they can last for several years. Once opened, consume within a few weeks.

3. What can I serve pickled cucumbers with?
These cucumbers are perfect as a side for roasts, burgers, or as an appetizer alongside cheeses and cold cuts.

Nutritional Benefits:
Cucumbers are low in calories and contain many vitamins, including vitamin K, which is essential for bone health. Additionally, horseradish adds a boost of antioxidants and can stimulate digestion.

Now that you have all the necessary details, all that's left is to get cooking! Enjoy every step of this process and savor the results. Bon appétit!

 Ingredients: 5 kg cucumbers 1 packet spicy sweet-sour fix 2 l water 200 g sugar 8 g peppercorns 300 ml vinegar a few bay leaves carrots dill sprigs horseradish celery leaves celery root garlic one hot pepper for each jar (OPTIONAL)

 Tags:  pickles