Pickled cucumbers

Pickles: a classic recipe full of flavor and freshness

Pickles are a traditional dish that brings a touch of freshness to our tables, regardless of the season. This recipe has deep roots in culinary culture, where fermenting vegetables has been an essential preservation method. Crunchy pickles, flavored with spices, become a perfect accompaniment to various dishes or can be enjoyed as a snack. Let’s discover together how to make the best pickles!

Preparation time: 30 minutes
Fermentation time: 1-2 weeks
Total: 1-2 weeks (waiting time included)
Number of servings: 6-8 jars of 1 liter each

Ingredients:

- 3 kg of fresh cucumbers (choose small ones for a crunchier texture)
- 2 medium carrots, peeled
- 2 pieces of horseradish (approximately 100 g), peeled
- Dried dill flowers and stems
- Cherry leaves (approximately 10-15 leaves)
- 1-2 tablespoons of mustard seeds

For the brine:
- 1 tablespoon of salt (approximately 20 g) per 1 liter of water

Preparation instructions:

1. Preparing the jars:
Start by thoroughly washing the jars and lids you will use. It is important to ensure they are clean to prevent bacterial growth. You can sterilize them in boiling water for 10 minutes or place them in the oven at 120°C for 15-20 minutes.

2. Preparing the ingredients:
Wash the cucumbers under cold running water and cut off their ends (about 1 cm from each end). This helps release enzymes that facilitate fermentation.

3. Cutting the carrots and horseradish:
Peel the carrots and slice them into thin rounds. Then, cut the horseradish into strips or sticks. These ingredients not only add flavor but also a pop of color to your jars.

4. Assembling the jars:
Place a few mustard seeds and dill flowers at the bottom of each jar. Then, arrange the cucumbers vertically, packing them tightly. Between the cucumbers, add the carrots and strips of horseradish, alternating for an aesthetically pleasing presentation.

5. Adding cherry leaves:
Place a few cherry leaves on top of the vegetables. They help maintain the crunchiness of the cucumbers and provide a distinctive aroma. Then, place the dill stalks on top, pressing gently to keep the composition compact.

6. Preparing the brine:
In a pot, add one tablespoon of salt to 1 liter of water and bring it to a boil. Once the water starts boiling, pour the hot brine into the jars, ensuring the vegetables are completely covered. Leave a small space of about 1-2 cm at the top for expansion.

7. Sealing the jars:
Seal the jars tightly with the sterilized lids. Make sure they are well sealed to prevent air from entering.

8. Fermentation:
Place the jars in a cool, dark place and let them ferment for 1-2 weeks. Check periodically to ensure the brine does not drop, adding water if necessary. After 2 weeks, the pickles will be ready to eat.

Useful tips:

- Choosing cucumbers: Opt for gherkin cucumbers, which have a crunchier texture and preserve better in brine.
- Customizing the recipe: You can experiment with various spices, adding fresh dill, chopped garlic, or even chili peppers for a spicy kick.
- Using leftovers: If you have leftover vegetables, you can add them to the brine to create a delicious mix of pickled vegetables.

Frequently asked questions:

- How long do pickles last?
Pickles can last up to 6 months if stored in a cool, dark place.

- What can I do if the brine doesn’t cover all the vegetables?
Add boiled water with salt to ensure complete coverage of the vegetables.

- How are pickles served?
Pickles can be served as a side dish with meats, in sandwiches, or as an appetizer alongside cheese and cold cuts.

Nutritional benefits:

Cucumbers are very low in calories (about 15 calories per 100 g), but they are rich in vitamins (A, C, K) and minerals. Horseradish adds a boost of vitamin C, while carrots are an excellent source of beta-carotene, a powerful antioxidant. This recipe is not only delicious but also healthy!

A personal note:

This pickles recipe reminds me of summers spent at my grandmother’s, where each jar was a story and a tradition. Making these pickles becomes not just a culinary activity but also a way to keep the memory and culture of the family alive. So, I encourage you to bring your family around the table and turn the preparation of these pickles into a special moment, filled with laughter and stories.

This pickles recipe is not only simple and quick but also a wonderful way to add flavor to your dishes. So, get ready to enjoy the fresh taste of summer all year round!

 Ingredients: 3 kg cucumbers, 2 carrots, 2 pieces of horseradish, dried dill flowers and stems, cherry leaves, mustard seeds. For the brine: one tablespoon of salt per 1 liter of water.