The preparation of pickled cucumbers is a beloved tradition, and the recipe we propose today will transform fresh cucumbers into delicious pickles, perfect for accompanying various dishes or for enjoying on their own. We start with the selection of essential ingredients, and the cucumbers should be medium-sized, crunchy, and blemish-free. Wash them well under a stream of cold water, ensuring that you remove all impurities. Let them drain on a clean towel or in a colander, so they do not have excess water.
Meanwhile, prepare the carrot and onion. Slice the carrot into thin rounds and the onion into fine rings. These vegetables will not only add flavor to the pickles but will also provide a pleasant appearance to your jars. Now, prepare the clean jars, preferably made of glass, which you can sterilize beforehand by boiling or through a cycle in the dishwasher.
Start arranging the cucumbers in the jars, placing a few onion rings and carrot slices at the bottom of each jar. Add a few sprigs of dried dill, which will give a fragrant and specific taste to the pickles. Continue to place the cucumbers, making sure they are tightly packed but not crushed.
Now, it is time to prepare the marinade. In a large pot, add equal parts of water and vinegar, usually in a 1:1 ratio, then add salt and sugar to taste (usually 2-3 tablespoons of salt and 1-2 tablespoons of sugar per liter of liquid, but adjust according to your preferences). Add peppercorns and spicy fix packets, which will bring extra flavor. Place the pot over medium heat and let the mixture come to a boil. When the liquid starts boiling, keep it on the heat for a few minutes, stirring occasionally.
Once the marinade is ready, fill the jars with the hot liquid, making sure to completely cover the vegetables and leave about an inch of space at the top. Cover the jars with lids, but do not tighten them too much. Turn the jars upside down to ensure sealing, then wrap them in a towel or blanket to cool gradually. This stage is essential to allow the fermentation process to take place. Once the jars have completely cooled, store them in a cool, dark place. Wait a few weeks for the cucumbers to pickle, and then enjoy their intense aroma and unmistakable taste!
Meanwhile, prepare the carrot and onion. Slice the carrot into thin rounds and the onion into fine rings. These vegetables will not only add flavor to the pickles but will also provide a pleasant appearance to your jars. Now, prepare the clean jars, preferably made of glass, which you can sterilize beforehand by boiling or through a cycle in the dishwasher.
Start arranging the cucumbers in the jars, placing a few onion rings and carrot slices at the bottom of each jar. Add a few sprigs of dried dill, which will give a fragrant and specific taste to the pickles. Continue to place the cucumbers, making sure they are tightly packed but not crushed.
Now, it is time to prepare the marinade. In a large pot, add equal parts of water and vinegar, usually in a 1:1 ratio, then add salt and sugar to taste (usually 2-3 tablespoons of salt and 1-2 tablespoons of sugar per liter of liquid, but adjust according to your preferences). Add peppercorns and spicy fix packets, which will bring extra flavor. Place the pot over medium heat and let the mixture come to a boil. When the liquid starts boiling, keep it on the heat for a few minutes, stirring occasionally.
Once the marinade is ready, fill the jars with the hot liquid, making sure to completely cover the vegetables and leave about an inch of space at the top. Cover the jars with lids, but do not tighten them too much. Turn the jars upside down to ensure sealing, then wrap them in a towel or blanket to cool gradually. This stage is essential to allow the fermentation process to take place. Once the jars have completely cooled, store them in a cool, dark place. Wait a few weeks for the cucumbers to pickle, and then enjoy their intense aroma and unmistakable taste!
Ingredients
10 kg cucumbers, 1 liter vinegar, 3 liters water, 4 or 5 tablespoons of salt, to taste, whole pepper, dried dill flowers, sliced onion, 500 g chopped carrots, 3 packets of fixed spicy seasoning, 200 g sugar