Cold Pickled Cucumbers

 Ingredients: Cucumbers, sprigs of dried dill and thyme, whole pepper, mustard seeds, horseradish, hot pepper (optional), 6 cups of cold water (cup should be 200 ml), 2 cups of vinegar, 20 tablespoons of sugar, 6 tablespoons of coarse salt (non-iodized), 1 tablespoon of salicylic acid or preservative powder.

Wash the cucumbers well under a stream of cold water to remove any impurities. Choose fresh, crunchy cucumbers, preferably medium-sized, for an optimal result. Peel the horseradish, removing the outer skin, and then cut it into sticks about 5-6 cm long to add a spicy note to your pickles. Soaking the dill and dried thyme in cold water will refresh their aroma, thus ensuring a more intense flavor.

Start arranging the jars: at the bottom of each jar, place a few sprigs of dill and thyme. Then, carefully place the cucumbers so that they are evenly distributed. They will absorb the flavors of the herbs and become truly delicious. Between the cucumbers, add mustard seeds and whole peppercorns, which will contribute to a complex taste. If you are a fan of spiciness, feel free to add a chili pepper to each jar to enhance the flavor of your pickles.

Once the cucumbers are arranged, it's time to prepare the pickling solution. In a large pot, combine 6 cups of cold water with 2 cups of vinegar. Add 20 tablespoons of sugar and 6 tablespoons of salt (non-iodized), mixing well to ensure that the salt and sugar dissolve completely. Don't forget about salicylic acid, which will help preserve the pickles. Mix everything until you achieve a homogeneous solution.

Pour the solution over the cucumbers in the jars, making sure to thoroughly moisten each cucumber. Then, seal the jars and place them in a cool, dark place, such as a pantry. Within about 2 hours, you will notice that the cucumbers begin to change color, indicating that the pickling process has started. After about two weeks, your cucumbers will be perfectly pickled and ready to eat.

This recipe produces enough solution for 4-5 jars of 800 ml. If you desire a more sour taste, you can adjust the proportions using 5 cups of water and 3 cups of vinegar, keeping the rest of the ingredients unchanged. Thus, you will enjoy delicious pickled cucumbers, perfect to be served alongside a steak or in a fresh salad. Enjoy your meal!

 Tags:  pepper sugar cucumbers pickles gluten-free recipes lactose-free recipes vegetarian recipes fat-free recipes