Pickled cucumbers in wine

Pickled Cucumbers in Wine – A Winter Delicacy

Who doesn’t love the fresh taste of pickled vegetables, especially when it comes to cucumbers? This simple and delicious recipe for pickled cucumbers in wine is not only an excellent method of preservation but also a way to bring intense flavors and an unmistakable taste to your plate. This dish is a perfect accompaniment for winter meals and can also become a surprise ingredient in various salads or sandwiches. I will guide you step by step through each stage of making these cucumbers, providing useful tips and stories about the wonderful ingredients you will use.

Preparation time: 15 minutes
Fermentation time: 3 days
Total time: 3 days and 15 minutes
Number of servings: 5 liters

Necessary ingredients for a 5-liter jar:
- 2.5-3 kg fresh cucumbers (choose medium ones with smooth skin and no spots)
- 100 ml white wine (choose a quality wine, as its aroma will influence the final taste)
- 100 ml vinegar (white wine vinegar will add a subtle note)
- 4-5 cloves of garlic (garlic will provide an unmistakable fragrance)
- 1 root of horseradish (horseradish adds a spicy note and a refined taste)
- 1 teaspoon of peppercorns (optional, but recommended for an extra flavor)
- 2-3 sprigs of dried dill (fresh dill can also be used for added flavor)
- 2 sprigs of dried thyme (thyme will add depth of flavor)
- 1-2 hot peppers (optional, for spicy lovers)
- Coarse non-iodized salt (sea salt is ideal)

Step by Step:

1. Preparing the cucumbers: Start by washing the cucumbers thoroughly under a stream of cold water. Make sure to dry them with a clean towel to remove any excess water. This step is crucial, as any remaining water can affect the fermentation process.

2. Salting the cucumbers: Place a layer of cucumbers in a large bowl, then sprinkle a handful of coarse non-iodized salt on top. Continue adding layers, alternating cucumbers and salt until you run out. Cover the cucumbers with a clean towel and let them sit overnight. During this time, the salt will draw water from the cucumbers, creating a liquid that will aid in fermentation.

3. Filling the jars: The next day, you will notice that the cucumbers have released their own juice. Place them in jars, layering them with the garlic cloves, chopped hot peppers (if using), and peeled horseradish. Add a few sprigs of dill and thyme to the bottom of the jar, then continue to layer the cucumbers. Make sure to pack them as tightly as possible to prevent air bubbles from forming.

4. Adding the liquids: In a separate bowl, combine the wine, vinegar, and peppercorns. Pour the mixture over the cucumbers, then top off with water, ensuring the vegetables are well covered. It is important that the liquid is sufficient to keep them submerged.

5. Fermentation: Cover the jar with a lid, but leave it slightly ajar to allow gases to escape. Place the jar in a cool, dark place for 3 days. You will notice that the water becomes cloudy and air bubbles appear on the surface – this is a good sign, indicating that fermentation is underway.

6. Storage: After 3 days, the bubbles will disappear, and the water will not be completely clear. Now is the time to seal the jar tightly with the lid and store it in the pantry. In a few days, the water will clarify, and the cucumbers will be ready to eat.

Useful tips:
- You can add a tablespoon of sugar to the wine and vinegar mixture to give the dish a sweeter note, but I prefer the version without sugar.
- If you enjoy spicy flavors, feel free to use more hot peppers or try different herbs like basil or oregano to customize the recipe.

Nutritional benefits:
Cucumbers are an excellent source of vitamins and minerals, being high in water and low in calories. They are ideal for a balanced diet and help hydrate the body. Fermenting cucumbers transforms them into a natural probiotic, beneficial for digestive health.

Frequently asked questions:
- How long can I keep pickled cucumbers?
Pickled cucumbers can be stored in good conditions for several months if stored properly.

- Can I add other vegetables to the jar?
Absolutely! You can experiment with carrots, onions, or even cauliflower to create an interesting mix.

- What can I serve with pickled cucumbers?
They are delicious alongside cheese platters, meat dishes, or even in sandwiches.

Now that you have all the necessary information, all that’s left is to start cooking! These pickled cucumbers in wine will not only delight your taste buds but will also bring a touch of nostalgia to every jar. Enjoy!

 Ingredients: For a 5-liter jar we need: 100 ml white wine, 2.5-3 kg cucumbers, 100 ml vinegar, 4-5 cloves of garlic, 1 root of horseradish, 1 teaspoon of peppercorns, 2-3 sprigs of dried dill, 2 sprigs of thyme, 1-2 hot peppers (optional)