Pickled cucumbers

Pickled Cucumbers in My Special Style

Pickled cucumbers are a delicacy that has been appreciated throughout history, not only for their unique taste but also for their nutritional benefits. This simple yet flavorful recipe will transform fresh cucumbers into a perfect accompaniment for various dishes or a delicious snack on their own. Get ready to explore a preservation process that will bring a touch of freshness and flavor to every meal!

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Servings: 4 liters

Necessary ingredients:
- 1 kg of fresh cucumbers, preferably small-sized
- 1 tablespoon of salt (non-iodized salt is recommended for a clean taste)
- 1 tablespoon of sugar
- 5 tablespoons of vinegar (white wine or apple cider vinegar is ideal)
- 2-3 bay leaves
- 10 black peppercorns
- 1 teaspoon of mustard seeds
- 1-2 horseradish roots, cut into strips (horseradish adds a spicy and unique flavor)
- 1 carrot, sliced (for an extra touch of color and texture)
- 1 onion, sliced (optional, for a more complex and aromatic taste)

Step-by-step instructions:

1. Preparing the cucumbers:
Wash the cucumbers thoroughly under cold water, removing any impurities. If desired, you can soak them in cold water for a few hours to make them crunchier. This is a traditional technique that helps maintain texture.

2. Preparing the jar:
Use a 4-liter jar, perfect for the amount of cucumbers you will pickle. Ensure the jar is clean and sterilized. You can do this by boiling or using the sterilization cycle of your dishwasher.

3. Assembling the ingredients:
Place the mustard seeds, peppercorns, bay leaves, and horseradish strips at the bottom of the jar. These will provide flavor to the cucumbers. Then, add the carrot slices for an appealing look and a hint of sweetness.

4. Adding the cucumbers:
Pack the cucumbers into the jar, taking care to arrange them as tightly as possible. This will help distribute the flavors evenly. If you have larger cucumbers, you can cut them in half or quarters.

5. Preparing the brine:
In a pot, combine water (about 2 liters) with salt, sugar, and vinegar. Bring the mixture to a boil, stirring gently to dissolve the salt and sugar. This is the brine that will preserve the cucumbers and impart flavor.

6. Pouring the brine:
Once the brine has started to boil, carefully pour it over the cucumbers, ensuring they are completely covered. If necessary, add a little extra water. Cover the jar with a clean lid.

7. The sterilization process:
Place the jar on the stove in a large pot of water (ensuring the water reaches halfway up the jar) and bring to a boil. Let it boil for about 15 minutes. This step is essential to ensure that the contents of the jar are properly sterilized and preserved.

8. Cooling and storage:
After removing the jar from the water, cover it with a kitchen towel or blanket to cool slowly. Leave it like this until the next day, when the cucumbers will be well pickled and the flavor will be intensified.

Serving suggestions:
Pickled cucumbers are excellent as a side dish for meat dishes, but also as a main ingredient in salads or sandwiches. You can pair them with fresh cheese or a serving of smoked fish, and for a complete meal, try serving them alongside a cold beer or a dry white wine.

Possible variations:
- You can experiment with other spices, such as green onions, garlic, or hot peppers, to add extra flavor.
- If you prefer a sweeter note, try adding a splash of honey to the brine.
- Another interesting option is to use flavored vinegar, such as balsamic vinegar, for a more complex flavor.

Nutritional benefits:
Cucumbers are low in calories, with about 16 calories per 100 grams, and are an excellent source of water, making them ideal for hydration. They also contain vitamins K, C, and B, as well as essential minerals like potassium and magnesium.

Frequently asked questions:
1. Can I use other vegetables for pickling?
Absolutely! Carrots, cauliflower, and onions are all excellent options that can be added to the jar alongside cucumbers.

2. How long can I keep pickled cucumbers?
If stored properly, pickled cucumbers can be consumed for up to 1 year.

3. Can I eat them if they have already been opened?
Yes, but make sure to keep them in the refrigerator and consume them within 2-3 weeks.

Now that you’ve learned how to prepare these delicious pickled cucumbers, feel free to share this recipe with friends and family. Cooking is an art, and each jar of cucumbers is a small masterpiece that you can enjoy! Bon appétit!