Panacris Cucumbers

Panacris Cucumbers: A Pickled Delicacy for Winter

Panacris cucumbers are a perfect choice for pickle lovers, offering a fresh and crunchy taste that complements any meal. This traditional recipe has been passed down through generations, serving as an ingenious way to preserve fresh vegetables for long winters. Let's discover together how to prepare these delicious cucumbers step by step.

Preparation time: 30 minutes
Cooling time: 24 hours
Total time: 24 hours and 30 minutes
Number of servings: 10-12 jars

Ingredients:

- Cucumbers: 5 kilograms (choose small and crunchy cucumbers)
- Carrots: 250 grams (for added color and texture)
- Celery: 3 pieces (roots and leaves)
- Horseradish: 5 pieces (for a spicy taste)
- Dried dill: 100 grams (an essential ingredient for flavor)
- Spices (mustard seeds, coriander, peppercorns, allspice, bay leaves, dried thyme): to taste
- Garlic: 1 head (for an intense flavor)
- Cherry leaves: a few leaves (for extra flavor and crunch)
- Water: 2 liters
- Vinegar: 500 milliliters (opt for quality vinegar)
- Sugar: 250 grams (to sweeten the pickles)
- Non-iodized salt: 150 grams (for preservation)

Step by Step:

1. Preparing the ingredients: Start by washing the cucumbers well under cold running water. Then, cut off their ends, and if you have larger cucumbers, you can cut them lengthwise. Peel the carrots and slice them thinly. Clean the celery roots and cut them into small cubes, leaving the leaves intact.

2. Filling the jars: Choose clean and sterile jars. Start layering the cucumbers, alternating with carrots, celery, horseradish, and cherry leaves. Ensure that the ingredients are evenly arranged to allow for uniform pickling.

3. Preparing the brine: In a large pot, combine the water, vinegar, salt, sugar, and spices. Place the pot on the heat and bring the mixture to a boil. It is important to stir constantly to ensure the complete dissolution of the salt and sugar.

4. Pouring the brine: Once the brine has started to boil, carefully pour it over the vegetables in the jars, filling them to the top. Seal the jars with double cellophane, ensuring they are well sealed to prevent air from entering.

5. Cooling and storing: Place the jars in a cool, dark place to cool completely. It is recommended to leave them at room temperature for 24 hours to allow the flavors to develop.

Practical tips:
- Choose fresh, quality cucumbers, as they will preserve better and taste better.
- Experiment with different spices according to your preferences. Adding hot peppers can provide an interesting spicy flavor.
- Make sure to use non-iodized salt, as iodine can affect the fermentation process and the flavor of the pickles.
- If you like your cucumbers tangier, you can increase the amount of vinegar.

Nutritional benefits:
Cucumbers are an excellent source of water, vitamins, and minerals. Pickled cucumbers are low in calories, and moderate consumption can aid digestion due to the probiotics generated during fermentation.

Frequently asked questions:
- How long can I keep the pickles? If stored properly, jars of cucumbers can last between 6 months and 1 year.
- Can I use other vegetables? Of course! You can add carrots, cauliflower, or beets to diversify the recipe.
- How can I enhance the flavor? You can add fresh herbs, such as dill or lovage, to the brine for an even more intense taste.

Serving:
Panacris cucumbers are ideal as a side dish for meats, salads, or as appetizers. You can serve them alongside aged cheese and fresh bread for a delicious and comforting meal.

Now that you know how to prepare these Panacris cucumbers, all that's left is to get started! Enjoy the cooking process and the final result, which will surely impress family and friends. You might even become a true expert in pickling!