Pickled cucumbers with onions and carrots

Pickled cucumbers with onion and carrots: a traditional recipe, full of flavor and colors!

Preparation time: 30 minutes
Pickling time: 1-2 weeks
Number of servings: approximately 10 jars of 400g

Pickled cucumbers are a classic dish, present on the tables of many families, often associated with pleasant childhood memories. This simple and quick recipe will transform your fresh cucumbers into crunchy pickles, perfect for accompanying various dishes, from roasts to salads. Let’s discover together how to prepare them!

Ingredients
- 2 kg of fresh cucumbers
- 3 carrots
- A bunch of horseradish
- 3-4 onions
- 1/2 kg of non-iodized salt (preferably)
- 2 tablespoons of sugar
- 4 tablespoons of vinegar (preferably white wine)
- Bay leaves (3-4 pieces)
- Peppercorns (1 teaspoon)
- Mustard seeds (1 teaspoon)

Ingredient details
Fresh cucumbers are the base of this recipe. Choose small, firm cucumbers with a crunchy texture for the best results. Carrots add a sweet note and vibrant color, while horseradish gives a spicy and refreshing taste. Onions bring a subtle aroma, and the spices perfectly complement the pickles.

Non-iodized salt is essential for the pickling process, and sugar will help balance the flavor. White wine vinegar provides a pleasant acidity. Bay leaves, peppercorns, and mustard seeds add complexity and depth to the flavors.

Preparation technique
1. Preparing the cucumbers: Wash the cucumbers well under cold running water to remove impurities. You can soak them in cold water for a few hours to make them crunchier.

2. Preparing the vegetables: Peel the carrots and cut them into rounds or quarters, depending on your preference. Slice the onions thinly, and peel and slice the horseradish into strips.

3. Assembling the ingredients in jars: Place the cucumbers in clean jars, alternating with the carrots, onions, and horseradish. You can add the spices (peppercorns, mustard seeds, and bay leaves) between the layers of vegetables to distribute the flavors evenly.

4. Preparing the brine: In a large pot, add water and bring to a boil. Add the salt, sugar, peppercorns, mustard seeds, and bay leaves. Stir well until the salt and sugar are completely dissolved. Finally, add the vinegar and let it boil for another 2-3 minutes.

5. Filling the jars: Pour the hot brine over the vegetables, ensuring they are completely covered. Leave a little space at the top of the jars (about 1 cm) for air expansion.

6. Sealing the jars: Cover the jars with clean lids and seal them tightly.

7. Storage: Leave the jars at room temperature for 24 hours, then move them to a cool, dark place. The pickles will be ready to eat after about a week, but for a more intense flavor, let them mature for two weeks.

Practical tips
- If you like spicier dishes, you can add sliced hot peppers or more mustard seeds.
- Make sure the jars and lids are perfectly clean to prevent bacterial growth.
- You can vary the proportions of vegetables and spices according to your personal taste.
- Use a preservative if you prefer long-term storage, although our recipe works very well without additives.

Calories and nutritional benefits
Pickled cucumbers are low in calories, with about 20-30 kcal per 100g, making them an ideal appetizer. They are rich in vitamin K and antioxidants, contributing to good digestive health. Additionally, pickles are an excellent source of probiotics, essential for a healthy gut flora.

Frequently asked questions
1. Can I use large cucumbers for pickling? - While you can use large cucumbers, they may become less crunchy. It is preferable to use small, firm cucumbers.

2. How long can I store pickles? - If stored correctly, pickles can last up to a year, but it is recommended to consume them within 6 months for the best flavor.

3. What do pickled cucumbers go well with? - They are delicious alongside roasts, sandwiches, salads, or even as a snack between meals.

Serving suggestions
Pickled cucumbers with onion and carrots are delicious alongside a juicy pork roast or a cheese platter. You can also serve them as an appetizer with a glass of white wine or cold beer for a perfect meal. Additionally, you can add some pickled cucumbers to salads for an extra crunch and flavor.

In conclusion, this recipe for pickled cucumbers with onion and carrots is an excellent choice to enrich your meals with a healthy and delicious dish. Don’t be afraid to experiment with the ingredients and find the combinations you like best. Happy cooking!

 Ingredients: 2 kg of cucumbers, 3 carrots, a bunch of horseradish, 3-4 onions, 1/2 kg of salt, 2 tablespoons of sugar, 4 tablespoons of vinegar, bay leaves, peppercorns, mustard seeds

 Tags:  cucumbers