Pickles in brine

Delicious Pickled Cucumber Recipe

Pickled cucumbers are a classic dish, perfect for adding a touch of freshness to your meals. This simple and quick recipe will transform your vegetables into a crunchy delight, full of flavor, ideal for winter. Moreover, it is an excellent way to preserve fresh cucumbers, so you can enjoy their taste all year round.

Preparation time: 30 minutes
Marinating time: 2-3 days
Total time: 2-3 days
Number of servings: 10-12 jars

Ingredients:
- 6 kg cucumbers (ideally medium-sized and fresh)
- 1 tablespoon coarse salt per 1 liter of water for brine
- Celery leaves (about 10 leaves)
- 6-8 cloves of garlic
- 5-6 bay leaves
- 2 tablespoons mustard seeds
- 1 tablespoon peppercorns
- 2-3 tablespoons dried dill
- 1 teaspoon thyme
- 1 cup of 9-degree vinegar to 5 liters of water
- Cellophane for sealing jars
- 1 egg white (optional, for sterilization)

Preparation:
1. Prepare the jars: It is essential to start with clean jars. Wash them with hot water and detergent, then rinse them several times. An effective method is to place them upside down on knives to dry completely. If you want extra sterilization, you can boil the jars for 10 minutes.

2. Prepare the cucumbers: Choose fresh cucumbers, preferably medium-sized. Wash them well under cold running water and cut off the ends. If you prefer them crunchier, let them soak in cold water for 2 hours before preserving.

3. Prepare the brine: To prepare the brine, mix 1 tablespoon of coarse salt with 1 liter of water. It is important to use coarse salt as it helps maintain the crunchy texture of the cucumbers. Heat the water, but do not boil it, and add the vinegar. The amount of vinegar can be adjusted according to your preferences.

4. Assemble the jars: In each jar, place a few celery leaves, some crushed garlic cloves, bay leaves, mustard seeds, peppercorns, dried dill, and thyme. Then, fill the jars with cucumbers, leaving a little space at the top.

5. Pour the brine: Pour the prepared brine over the cucumbers, ensuring they are completely covered. It is essential that the brine is warm when you add it. If you are using egg white for sterilization, lightly beat it and add it to the jars to help form a protective film.

6. Seal the jars: Cover the jars with cellophane, making sure they are well sealed to prevent air from entering. Let them sit at room temperature for 2-3 days to ferment. After this period, store them in a pantry or refrigerator.

Serving suggestion: You can serve pickled cucumbers alongside meat dishes, salads, or as an appetizer. Add them to cheese platters for a delicious contrast.

Possible variations: You can experiment with different spices by adding hot peppers or fresh dill for a more intense flavor. You can also use red wine vinegar for a richer aroma.

This pickled cucumber recipe is not only simple but also full of flavor, perfect for keeping the taste of summer on your table. Try it and enjoy the authentic aroma of preserved vegetables!

 Ingredients: 6 kg of large, coarse pickling cucumbers (1 tablespoon of salt per 1 liter of water), celery leaves, garlic, bay leaves, mustard seeds, black pepper, dried marjoram, thyme, 9-degree vinegar (1 cup of vinegar per 5 liters of water), cellophane, egg white, water (approximately 5 liters of water for 6 kg of cucumbers)