Cucumbers in vinegar

Pickled Cucumbers: A Crunchy Delight for Winter

Do you want a simple and tasty recipe that reminds you of warm summers and gardens full of fresh vegetables? Pickled cucumbers are the perfect choice! This pickling recipe will not only help you preserve delicious vegetables but will also turn the dish into a special accompaniment for many meals.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: approximately 8 jars of 800g

Necessary ingredients

- 6-7 kg of fresh cucumbers, preferably gherkins
- 1 teaspoon of coarse salt
- 1 tablespoon of sugar
- 1 small cup of about 50 ml vinegar (preferably 9% vinegar)
- A few mustard seeds (about 1-2 tablespoons)
- A few peppercorns (black or white, according to preference)
- 2-3 cloves of garlic, peeled

Preparing the pickled cucumbers

1. Preparing the cucumbers: Start by washing the cucumbers well under a stream of cold water. Make sure to remove any impurities and that they are very fresh. If they are too large, you can cut them in half or quarters, but they pickle best whole.

2. Preparing the jars: Choose clean glass jars with lids. It is important to sterilize them to prevent bacteria growth. You can do this by washing them in the dishwasher at a high temperature or by boiling them for 10 minutes.

3. Assembling the ingredients: Place the cucumbers in the jars so that there are no air pockets left. Add a few cloves of garlic, mustard seeds, and peppercorns between the layers.

4. Preparing the brine: In a bowl, combine the salt, sugar, and vinegar. Mix well until the salt and sugar are completely dissolved. Then, fill with cold water up to the rim of the jar.

5. Sealing the jars: Screw the lids onto the jars, ensuring they are well sealed.

6. Boiling the jars: Prepare a large pot and place a towel or newspapers at the bottom to prevent the jars from breaking. Place the jars in the pot and fill with water so that they are completely covered. Bring the water to a boil and let it boil for 30 minutes.

7. Cooling the jars: After boiling, you can either let the jars cool in the water or take them out and wrap them in towels or blankets to cool gradually. This step helps create a vacuum, ensuring better preservation.

Useful tips

- Choosing the cucumbers: Opt for small and crunchy cucumbers, which are more suitable for pickling. The fresher they are, the better the taste.
- Customizing the recipe: You can experiment with other spices, such as bay leaves or dried dill, to add an extra note of flavor.
- Nutritional benefits: Cucumbers are low in calories, making them an excellent choice for a healthy diet. They are also a good source of vitamin K and fiber.

Frequently asked questions

- How long can I keep pickled cucumbers? They can be stored well for 6-12 months if kept in a cool and dark place.
- Can I use flavored vinegar? Absolutely! Balsamic or apple cider vinegar can add an interesting note to the pickles.
- What can I do with pickled cucumbers? They are excellent as a side for sandwiches, salads, or even as an appetizer alongside cheeses.

Serving suggestions

Pickled cucumbers are delicious alongside grilled meat, but also as part of a cheese and cold cuts platter. You can serve them with a refreshing drink, such as a gin and tonic cocktail, which will perfectly complement the flavor of these pickles.

Possible variations

If you want to explore other flavors, you can add slices of carrot or red onion to the jars for a splash of color and a different taste. Additionally, for a spicier flavor, you can add slices of hot pepper.

Pickled cucumbers are not just a preservation recipe but also a way to bring a touch of summer to every meal. Try this simple recipe and transform your kitchen into an oasis of flavors and taste!