Pickled cucumbers in a jar
Pickled Cucumbers: A Homemade Summer Delicacy
When it comes to pickles, cucumbers are undoubtedly the undisputed stars of every housewife's pantry. These pickled cucumbers are not only a delicious and crunchy choice, but they are also a fantastic way to preserve the fresh taste of summer. In this recipe, I will guide you step by step in preparing these little delights that will add a touch of flavor to any meal.
Preparation Time: 30 minutes
Fermentation Time: 3 days
Servings: approximately 10 jars of 700ml
The Magic Ingredients:
- Fresh small cucumbers: 4.5 kg
- Carrots: 4 pieces
- Garlic: 30 cloves
- Dill (dried): 2 sprigs
- Hot pepper: 2 pieces (optional, depending on preferences)
- Horseradish root: 6 pieces
- Black pepper (corns): 2 packs
- Mustard seeds: 2 packs
- Bay leaves: 20 pieces
- Water: 5 liters
- Pickling salt: 5.5 tablespoons
A Bit of History:
Pickled cucumbers have a long-standing tradition, being a method of preserving vegetables that dates back thousands of years. This technique not only helps to preserve food but also enriches its flavor, transforming it into a delicious dish that can be enjoyed year-round. Over time, each culture has added a personal touch by incorporating local spices and ingredients, creating its own version of pickled cucumbers.
Preparing the Jars:
1. Start by thoroughly washing the jars and letting them drain. Ensure they are completely clean to prevent contamination of the pickles.
2. Peel the carrots, garlic, and other vegetables. The garlic will add an intense flavor, so don’t hesitate to use a generous amount.
Assembling the Flavors:
3. In each jar, add 2-3 sprigs of dill, 3 cloves of garlic, half a cut horseradish root, a few carrot slices, 6-10 black peppercorns, 0.5 teaspoon of mustard seeds, 2 bay leaves, and, if desired, a small piece of hot pepper. This combination of ingredients will provide a rich and varied taste.
Arranging the Cucumbers:
4. Arrange the cucumbers in the jars, making sure not to leave any empty spaces. Usually, each jar can hold about 5-6 cucumbers. If you have cucumbers that don’t fit, don’t throw them away! Place them in a pot or container, where you will use them to fill the jars.
Preparing the Brine:
5. Boil 5 liters of water with 5.5 tablespoons of salt. The ratio is essential: 1 liter of water to 1 heaping tablespoon of salt. When the water starts to boil, carefully pour it into the jars, ensuring all the vegetables are completely covered.
Perfect Fermentation:
6. Seal the jars tightly and let them sit for a day in the shade, preferably on the kitchen table. This is when the flavors will combine and the fermentation process will begin.
7. After a day, drain the water from the jars and container back into the pot and bring it to a boil. Let it boil for 2-3 minutes.
Filling the Jars:
8. Pour the boiling brine back into the jars, filling the remaining empty spaces with cucumbers from the container. Arrange them well, and don’t hesitate to press them down a bit if necessary. This step is essential for achieving a uniform pickle.
Sealing the Jars:
9. After filling the jars, close them tightly with lids. Gently turn the jar upside down to check for leaks. If you notice any leakage, make sure the lid is tightly secured.
10. Place the jars upside down on a clean towel and let them cool completely. This helps create a vacuum that will keep the flavors inside.
Storage:
11. Once the jars have cooled, store them in the pantry, cupboard, or even at room temperature. The cucumbers are good to eat in about 2-3 weeks when the flavor and texture are perfect.
Practical Tips:
- Choose small, fresh cucumbers as they pickle better and become crunchy.
- You can vary the amount of spices according to personal taste. Another popular ingredient is onion, which you can add to the jars for extra flavor.
- If you want a touch of sweetness, you can add a few slices of beetroot to the jars.
Frequently Asked Questions:
- How long can I keep pickled cucumbers? They can be kept in proper conditions for several months, but it’s best to consume them within the first 6 months.
- Can I use other vegetables instead of cucumbers? Of course! This recipe is versatile, so you can also try carrots, cauliflower, or cabbage.
Serving and Combinations:
These pickled cucumbers are perfect as a side dish for meats, in sandwiches, or even as an appetizer. A drink recommendation that pairs perfectly with these cucumbers is a glass of dry white wine or a cold beer, which will highlight the flavors of the pickles.
Conclusion:
This pickled cucumber recipe is simple and accessible, and the final result is a perfect delicacy to accompany family meals. With each jar, you will bring a touch of summer into every winter. Don’t forget to experiment with flavors and share these culinary moments with your loved ones! Enjoy your meal!
Ingredients: Cucumbers - 4.5 kg Choose fresh, small cucumbers. Carrots - 4 pcs Garlic - 30 pcs, meaning 30 cloves Dill, whole dried - 2 pcs, break the dill stems into small pieces Hot pepper - 2 pcs Horseradish root - 6 pcs Black pepper (whole) - 2 pcs - 2 packets Mustard seeds - 2 pcs - 2 packets Bay leaves - 20 pcs Water - 5 l Salt for pickling - 5.5 tablespoons
