Cucumbers in vinegar

Pickled cucumbers in vinegar - a classic delicacy, full of flavor and freshness, perfect to accompany your favorite dishes or to add a crunch to everyday meals. This recipe will not only delight your taste buds, but it's also an excellent way to preserve the taste of summer during winter. Whether you are preparing for a festive meal or simply want to keep the cucumbers from your garden, this pickled cucumber recipe will help you achieve exceptional results.

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Servings: 4 jars of 500 ml

Ingredients:
- 1 liter of vinegar (preferably wine vinegar, but white vinegar works too)
- 2 liters of water
- 3 tablespoons of salt
- 9 tablespoons of sugar
- 1 tablespoon of mustard seeds
- 1 tablespoon of peppercorns
- Fresh dill sprigs
- 4-5 cloves of garlic
- 1-2 pieces of horseradish (optional)
- A small piece of celery (optional)
- Fresh cucumbers (about 1.5 kg)

Preparing the ingredients:
1. Cucumbers: Choose fresh, medium-sized cucumbers that are firm and crunchy. Wash them well and remove the ends, as they may contain enzymes that affect the pickling process.
2. Garlic: Peel the garlic cloves and cut them in half. They will add an intense flavor to your cucumbers.
3. Horseradish and celery: If you choose to use them, wash them well and cut them into strips or small cubes.

The pickling process:
1. Preparing the pickling solution: In a large pot, combine water, vinegar, salt, sugar, mustard seeds, and peppercorns. Place the pot on the heat and bring the solution to a boil. Stir occasionally to ensure that the salt and sugar dissolve completely.
2. Preparing the jars: Sterilize the jars and lids by boiling them or using a dishwasher sterilization program. This step is essential to prevent bacterial growth.
3. Packing the jars: In each sterilized jar, add dill sprigs, a few garlic cloves, strips of horseradish, and, if using, pieces of celery. Then, pack the cucumbers vertically and tightly to maximize space.
4. Adding the liquid: After the pickling solution has boiled for a few minutes, let it cool slightly (about 5 minutes), then pour the warm liquid over the cucumbers, filling the jars to the brim.
5. Sealing the jars: Close the jars with the lids and turn them upside down for 5-10 minutes. This helps create a vacuum and preserve the flavors. After that, turn them back upright and cover with a blanket to cool slowly.
6. Storage: Once the jars have completely cooled, store them in a dark, cool place. The pickled cucumbers will be ready to eat in about 2-3 weeks, but the longer they sit, the more intense the flavor becomes.

Practical tips:
- Spice variations: You can experiment with spices like chili peppers, dill seeds, or bay leaves for a personalized flavor.
- Cucumbers: If you prefer thinner cucumbers, opt for varieties like "cornichons."
- Temperature: Make sure the pickling solution is not hot when adding it to the jars to avoid damaging the cucumbers.
- Label the jars: Don't forget to label the jars with the preparation date and contents for easier identification in your pantry.

Nutritional benefits:
Pickled cucumbers are not only delicious but also have nutritional benefits. They are low in calories, high in water, and contain antioxidants. Additionally, pickling helps increase probiotics, which are beneficial for digestive health.

Frequently asked questions:
1. Can I use larger cucumbers?
- It is recommended to use medium-sized cucumbers for even pickling. Larger cucumbers may become soft during the pickling process.

2. How long do pickled cucumbers last?
- If stored properly, pickled cucumbers can last up to a year.

3. How can I serve pickled cucumbers?
- They are a perfect garnish for sandwiches, salads, or as an appetizer alongside various cheeses and cold cuts.

4. Can I make the recipe vegan?
- This recipe is already vegan; just ensure that the ingredients used (especially the vinegar) are 100% plant-based.

Now that you have all the information you need, all that's left is to start making pickled cucumbers! With each jar you fill, you're bringing a bit of your summer into every winter. So enjoy this recipe and feel free to share the final result with your friends!

 Ingredients: 1 l vinegar, 2 l water, 3 tablespoons salt, 9 tablespoons sugar, mustard seeds, peppercorns, dill sprigs, garlic, celery, horseradish, cucumbers

 Tags:  pickles pickled cucumbers pickled cucumbers pickled cucumbers canned vegetables