Pickled cucumbers, crunchy and delicious

Crunchy and Delicious Pickled Cucumbers

Pickled cucumbers are a delicacy that has been cherished for generations, serving as an excellent way to preserve vegetables and add a fresh, crunchy touch to our meals. This simple recipe offers a perfect combination of flavors, and the resulting cucumbers are ideal both as a side dish and as an appetizer. Whether you serve them alongside a juicy steak or add them to salads, these pickled cucumbers are sure to be a hit in any household.

Preparation time: 30 minutes
Preservation time: 15 minutes
Total: 45 minutes
Servings: 1 jar of 800g

Necessary ingredients:
- 800g cucumbers (preferably small or medium)
- 2 medium white onions
- 2-3 carrots
- 1 clove of garlic
- 4 celery leaves
- 1-2 bay leaves
- 2-3 sprigs of dried dill
- 1 tablespoon of sugar
- 1 tablespoon of salt
- 1 part 9-degree vinegar
- 3 parts water
- Mustard seeds
- Peppercorns

Step-by-step instructions:

1. Preparing the ingredients: Start by washing the cucumbers thoroughly under cold running water. Ensure they have no blemishes or spots, and that their size is uniform for better pickling. Peel and slice the onions, and peel and slice the carrots into rounds. Peel the garlic and leave it whole.

2. Assembling the jar: In an 800g jar, add in order: onions, carrots, mustard seeds, peppercorns, celery leaves, bay leaves, and dried dill. You can play with the order, but make sure the spices are evenly distributed. Then, arrange the cucumbers in the jar, either vertically or horizontally, depending on your preference.

3. Preparing the pickling solution: In a separate bowl, mix 1 tablespoon of sugar, 1 tablespoon of salt, 1 part 9-degree vinegar, and 3 parts water. Stir well until the sugar and salt are completely dissolved.

4. Filling the jar: Pour the pickling solution over the cucumbers, ensuring they are completely covered. Leave a little space at the top to allow for air expansion.

5. Sealing the jar: Seal the jar with plastic wrap or a tight-fitting lid. Place it in a large pot of hot water for a water bath. Once the water begins to boil, keep the jar in the water bath for 15 minutes.

6. Cooling and storing: After the time has expired, remove the jar from the water and let it cool to room temperature. The next day, you can store it in the pantry, where it will keep in a cool, dark place until consumption.

Practical tips:
- It is ideal to use fresh cucumbers, preferably from the garden, to achieve a crunchy texture.
- You can experiment with other spices, such as horseradish or chili pepper, for a spicier taste.
- Ensure that the jar and lid are well sterilized to prevent bacterial growth.

Nutritional benefits:
Cucumbers are rich in water, providing excellent hydration, and through the pickling process, they become a source of probiotics, beneficial for digestion. Additionally, their low calorie content (approximately 16 calories per 100g) makes them ideal for diets.

Frequently asked questions:
1. Can I use larger cucumbers?
Yes, but it is recommended to cut them in half or slices for even pickling.
2. How long does it take for the cucumbers to become sour?
The cucumbers will be ready to eat after about 1-2 weeks, but their flavor will intensify as time goes on.
3. Can I repeat the recipe with other vegetables?
Of course! Carrots, cauliflower, or onions are excellent for pickling.

Serving suggestions:
Pickled cucumbers are delicious alongside steaks, in sandwiches, or even in salads. You can use them as a side dish for meat dishes or as an appetizer alongside cheeses and cold cuts.

Possible variations:
- Add red or green bell peppers for extra color and flavor.
- Replace the 9-degree vinegar with apple cider vinegar for a sweeter taste.

This pickled cucumber recipe is easy to follow and will help you achieve a perfect result every time. Don't be afraid to experiment with the ingredients and add your personal touch to each jar! Enjoy!