Pickled cucumbers

Pickled Cucumbers with Horseradish and Herbs

Pickled cucumbers are a true summer treasure and an essential part of culinary tradition in many households. This recipe, inherited from my mother, combines the freshness of vegetables with the flavors of herbs and spices, giving them an unmistakable taste. Whether served alongside a delicious roast or as a side dish for a festive meal, these pickled cucumbers will delight your taste buds.

Preparation time: 30 minutes
Marinating time: 1-2 weeks
Number of servings: 4 jars of 1 liter

Ingredients:
- 3 kg of fresh cucumbers (choose the smaller, crunchier ones for best results)
- 4-5 horseradish roots (cut into strips)
- 2-3 sprigs of fresh thyme (or 1 teaspoon of dried thyme)
- 2-3 sprigs of fresh dill (or 2 tablespoons of dried dill)
- 1-2 tablespoons of peppercorns
- 1-2 tablespoons of mustard seeds
- 75 g of salt (preferably non-iodized salt)
- 1.5 liters of vinegar (wine vinegar or apple cider vinegar)
- 3.5 liters of water
- 4-5 bay leaves
- A bunch of green grapes (optional, but adds a sweet-sour flavor)

Preparation techniques:

1. Preparing the cucumbers: Start by washing the cucumbers well under a stream of cold water. Ideally, let them soak in cold water for about an hour to make them crunchier. After that, dry them with a clean towel.

2. Preparing the horseradish: Peel the horseradish roots and cut them into thin strips. Horseradish not only gives a unique flavor to the cucumbers but also helps in their preservation.

3. Preparing the jars: Wash the jars and lids well in a solution of warm water and detergent to remove any impurities. Rinse them well and let them dry.

4. Assembling the ingredients in jars: Place a few sprigs of dill, thyme, and bay leaves at the bottom of each jar. Then, arrange the cucumbers vertically, interspersing strips of horseradish and a few peppercorns and mustard seeds between them. Add a bunch of grapes for extra flavor.

5. Preparing the brine: In a large pot, combine the water, vinegar, salt, peppercorns, and mustard seeds. Bring the mixture to a boil, stirring occasionally to ensure the salt dissolves completely.

6. Filling the jars: Once the brine has boiled, let it cool slightly, then pour it over the cucumbers, ensuring they are completely covered. Add a few sprigs of thyme and dill on top.

7. Sealing the jars: Seal the jars with the lids and let them sit at room temperature for 24 hours to cool completely. After that, store them in a pantry or a cool, dark place.

Useful tips:
- Make sure to use fresh cucumbers, as they will significantly impact the final texture.
- If you want a spicy note, add a few slices of hot pepper to the jars.
- Pickled cucumbers are excellent alongside heavy dishes, such as pork roast or stuffed cabbage, but can also be enjoyed with a cheese and cold cuts platter.
- You can experiment with different spices, such as fennel or coriander, to create a variety of flavors.

Nutritional benefits:
Pickled cucumbers are a good source of probiotics, which help with digestive health. Additionally, horseradish is known for its anti-inflammatory and antioxidant properties, adding extra health benefits. A serving of pickled cucumbers contains about 15 calories, making it an excellent choice for those looking to add intense flavor without worrying about calories.

Frequently asked questions:
1. Can I use other types of vegetables for pickling?
Yes, you can experiment with carrots, cauliflower, or cabbage, adapting the brine to your desired taste.

2. How long does it take for the cucumbers to mature?
Generally, cucumbers need 1-2 weeks to fully pickle, depending on the ambient temperature.

3. How do I know if the pickles are good?
Check if the jars are well sealed and if there are no signs of mold. A pleasant sour smell is an indication that everything is fine.

I hope this pickled cucumber recipe brings you joy in the kitchen! Feel free to play with flavors and ingredients until you find your perfect combination. Enjoy!