Pickled cucumbers for winter

Delicious Pickled Cucumber Recipe

Pickled cucumbers are a beloved specialty in many cuisines, making a perfect accompaniment to a variety of dishes. This simple and effective recipe will provide you with crunchy and flavorful cucumbers that will add a touch of freshness to your meals. Additionally, pickles are an excellent preservation method and can be a source of beneficial probiotics for digestive health.

Preparation time: 30 minutes
Fermentation time: 5-6 weeks
Number of servings: 4-5 jars of 1 liter

Ingredients

- Cucumbers (about 2.5 kg, preferably choose smaller and crunchier ones)
- 2-3 carrots (cut lengthwise)
- 4-5 horseradish sticks (cut lengthwise)
- 2-3 hot peppers (optional, for extra flavor)
- Garlic cloves (4-5, peeled)
- Dried dill stems (about 5-6 stems)
- Peppercorns (1-2 tablespoons)
- Mustard seeds (1-2 tablespoons)
- Dill seeds (1-2 tablespoons)
- For brine:
- 2.25 liters of water
- 2 heaping tablespoons of coarse salt (about 30 g)

Preparation Steps

1. Preparing the ingredients: Start by washing the cucumbers well under cold running water. Make sure they have no spots or imperfections. Peel the garlic and cut the carrots and horseradish lengthwise to maximize flavors. You can choose longer carrots to arrange them nicely in the jar.

2. Mixing the spices: In a bowl, combine the mustard seeds, peppercorns, and dill seeds. This will be your spice mix that will provide a delicious flavor to the cucumbers.

3. Preparing the brine: In a large pot, add 2.25 liters of water and 2 tablespoons of coarse salt. Place the pot on the stove and bring it to a boil for 2-3 minutes. Ensure that the salt dissolves completely. Once boiled, remove the pot from the heat and let the brine cool slightly.

4. Arranging the jars: Take two jars (one of 2 liters and another of 1 liter) and place a few dried dill stems at the bottom of each. This will add an intense flavor. Then, start filling the jars with cucumbers, alternating with carrots, horseradish, hot peppers, and garlic cloves. Arrange the ingredients as compactly as possible to maximize space.

5. Adding the spices: Once the jars are filled, sprinkle the remaining spices on top. This step is essential to ensure an even flavor.

6. Filling with brine: Place the jars on metal racks (or a clean towel) to avoid thermal shock. Pour the hot brine into the jars, ensuring that all ingredients are completely covered. Leave a small space at the top for air expansion.

7. Cooling and fermenting: Cover the jars with a thick blanket and let them cool to room temperature for 24 hours. Once cooled, store them in a dark and cool place (your pantry or cellar) for fermentation. The cucumbers will be ready to eat in about 5-6 weeks.

Practical Tips

- Choosing cucumbers: Opt for small cucumbers with smooth skin, which are crunchier and retain the flavor of the pickles better.
- Spices: You can experiment with different spices, adding bay leaves or coriander for a customized flavor.
- Checking the pickles: After a few weeks, check the jars. If you see foam on the surface, this is normal, but ensure that the pickles are completely covered with brine.

Possible Variations

If you want to add a twist to your pickled cucumber recipe, you can try adding:
- Soy sauce: for a saltier and richer taste.
- Sugar: for a sweet note that balances the flavors.
- Thyme or basil: for a Mediterranean flavor.

Ideal Pairings

Pickled cucumbers are perfect as a side for:
- Sandwiches: add them to meat or cheese sandwiches for a contrast of textures and flavors.
- Grilled dishes: serving them alongside grilled meat will enhance the dish's flavor.
- Salads: chop them into cubes to add to green or pasta salads.

Nutritional Benefits

Pickled cucumbers are a good source of:
- Probiotics: which help maintain digestive health.
- Antioxidants: which contribute to reducing inflammation in the body.
- Vitamins and minerals: such as vitamin K, which supports bone health.

Frequently Asked Questions

1. How long can I keep pickled cucumbers?
Pickled cucumbers can be stored in your pantry for several months as long as they are properly stored.

2. Can I replace salt with an alternative?
It is not recommended to replace salt with other ingredients, as salt is essential for the fermentation process.

3. What should I do if the cucumbers haven't fermented?
If you notice no change after a few weeks, make sure the jars are well sealed and that you used fresh spices.

Enjoy this simple pickled cucumber recipe! It is a traditional method that not only enhances the taste of vegetables but also preserves flavors and health on your plates. I invite you to share your results and tell us about your favorite variations!