Pickled cucumbers

Pickled Cucumbers – A Refreshing Summer Delicacy

When it comes to summer and outdoor meals, pickled cucumbers are an excellent and versatile choice. This simple and quick recipe for fermented cucumbers is perfect for serving alongside a juicy steak or as a crunchy side dish. Offering an explosion of flavors and a refreshing texture, these cucumbers are not only delicious but also very healthy. Let’s embark on this culinary adventure together!

Total time: 7 days (fermentation time)
Preparation time: 15 minutes
Servings: Depends on consumption, but the recipe makes about 4-5 generous servings

Necessary Ingredients:
- 2.7 kg fresh cucumbers (choose firm ones, without spots or imperfections)
- 4 sprigs of fresh dill with seeds (dill will add an intense and characteristic flavor)
- 2 tablespoons of coarse salt (salt plays a crucial role in the fermentation process)
- 1.5 liters of filtered or spring water (important to avoid chlorine from tap water)

A Bit of History:
Fermenting vegetables is an ancient practice used over time to preserve food. Pickled cucumbers are a delicacy found in many cultures, bringing not only flavor but also the benefits of probiotics. This preservation method offers a healthy alternative to industrial pickles, being rich in vitamins and minerals.

Step-by-Step Instructions:

1. Prepare the Ingredients:
Start by washing the cucumbers well under cold running water. Cut off the ends, as this part may contain enzymes that hinder proper fermentation.

2. Prepare the Jar:
Use a large jar with a capacity of 4.25 liters. Make sure it is well cleaned to prevent contamination.

3. Add Ingredients to the Jar:
Place the cucumbers vertically in the jar. Add the dill sprigs in the middle, along with the coarse salt. This is the moment when the flavors will combine, so feel free to add some extra spices, such as peppercorns or garlic, for an extra flavor boost.

4. Add Water:
Pour filtered water over the cucumbers, ensuring they are completely submerged. It is essential that the vegetables are under water to prevent mold.

5. Fermentation:
Place a lid on the jar, but do not screw it on tightly. It is important to allow the pressure to escape, so a loosely fitted lid will do wonders. Place the jar in a large plastic bowl to catch any overflow that may occur during fermentation.

6. Care for the Fermentation:
Leave the jar in a cool, dark place for about a week. Check daily, and if you notice that the liquid exceeds the jar, simply remove the excess.

7. Tasting and Serving:
After a week, the cucumbers should be fermented and ready to serve! Their taste will be slightly tangy and very fresh. You can keep them in the fridge, where they can last for 2-3 weeks.

Practical Tips:
- Choosing Cucumbers: Opt for medium-sized cucumbers, as they will ferment evenly and remain crunchy.
- Additional Variations: Experiment with different herbs and spices. Garlic, grape leaves, or chili peppers can provide an interesting flavor.
- Checking Fermentation: Cucumbers are ready when the texture becomes softer and the liquid becomes cloudy. The taste will be tangy but not too strong.

Frequently Asked Questions:
1. Can I use tap water?
Avoid tap water, as the chlorine in it can affect the fermentation process. Use filtered or spring water for the best results.

2. What if the jar goes bad?
If you notice mold or an unpleasant smell, it is better to discard the contents, as this could be a sign of contamination.

3. How can I keep the cucumbers longer?
Once fermentation is complete, keep the cucumbers in the refrigerator to slow down the fermentation process.

Serving and Pairing:
Pickled cucumbers are ideal for serving alongside steaks, salads, or even as quick snacks. You can pair them with a refreshing drink, such as a fruit cocktail or cold mint tea.

Enjoy this pickled cucumber recipe and let your imagination run wild! Experiment with different flavors and spices, and turn each jar into a small culinary masterpiece. You will surely bring a touch of freshness to your summer table.