Pickled cucumbers in brine

Pickled Cucumbers in Brine – a classic recipe, bursting with flavor and aroma, passed down through generations. This preservation method not only enhances the taste of your dishes but also allows you to enjoy fresh vegetables throughout the year. Pickled cucumbers are the perfect accompaniment to a variety of meals, from grilled meats to salads, and they can also be savored as a delightful snack. Let’s embark on this culinary journey!

Preparation time: 30 minutes
Waiting time: 2-3 days
Servings: 10 jars of 1 liter

Necessary ingredients:

- 10 kg cucumbers (choose small, crunchy ones for the best results)
- 5 bunches of dried thyme
- 5 bunches of dried dill (or fresh, if you prefer)
- 1 kg horseradish (peeled and cut into pieces)
- 300 g hot peppers (you can adjust the amount to your taste)
- Celery leaves (a few for flavor)
- 1 L water (for brine)
- 1 tablespoon coarse salt (salt is essential for fermentation)
- 1 teaspoon peppercorns
- 3-4 bay leaves
- Vinegar (about 3-4 tablespoons for each jar)

Necessary utensils:

- 1-liter jars (washed and sterilized)
- Large pot for boiling
- Skimmer (for removing foam)
- Wooden spoon or spatula

Step by step:

1. Wash the cucumbers:
Start by thoroughly washing the cucumbers under cold running water, ensuring you remove any impurities. This step is crucial for achieving crunchy and delicious pickles.

2. Prepare the jars:
Place a bunch of thyme, a bunch of dill, a few pieces of horseradish, a hot pepper, and a few celery leaves at the bottom of each jar. These ingredients will add intense flavor and a unique taste to your cucumbers.

3. Pack the cucumbers:
Slowly pack the cucumbers into the jars, making sure to place them as close together as possible. Occasionally, add a piece of horseradish, a hot pepper, or a celery leaf to enhance the flavor. Fill the jars to about 2 cm from the top to allow for expansion during fermentation.

4. Prepare the brine:
In a large pot, add 1 L of water, 1 tablespoon of coarse salt, peppercorns, and bay leaves. Boil the mixture for a few minutes until the salt is completely dissolved. This is the essence of the salt that will help preserve the cucumbers.

5. Fill the jars:
After the brine has boiled, carefully pour it over the cucumbers, ensuring they are fully submerged. Leave a little space at the top to prevent air bubbles during fermentation.

6. Cover and wait:
Seal the jars tightly with lids and place them in a warm spot for 2-3 days. During this time, it’s important to check the jars daily and remove any foam that forms on the surface. This will help maintain a clean and fresh taste.

7. Add the vinegar:
After 2-3 days, open the jars and pour 3-4 tablespoons of boiled vinegar into each jar. This will add a pleasant acidity and help preserve the preparation.

8. Seal airtight:
Seal the jars tightly and store them in a cool, dark place. The pickled cucumbers will be ready to enjoy after a few weeks, when the flavors have melded and the taste has intensified.

Practical tips:

- Choosing ingredients: Opt for small gherkin-type cucumbers for a crunchy result. Horseradish and hot peppers not only add flavor but also contribute to the preservation of the preparation.
- Fermentation temperature: Fermentation works best at a stable temperature of about 18-22°C. Avoid direct sunlight exposure.
- Cleaning jars: Make sure the jars are well washed and sterilized before use to prevent contamination.
- Variations: Feel free to experiment with other spices, such as garlic or mustard seeds, to add different flavor notes to your pickled cucumbers.

Nutritional benefits:

Pickled cucumbers are an excellent source of probiotics, which contribute to digestive health. They are also low in calories, making them an ideal snack for those looking to maintain a balanced diet. A jar of pickled cucumbers contains approximately 15-20 calories, depending on the added ingredients.

Frequently asked questions:

1. Can I use a different vinegar?
Yes, you can use apple cider vinegar or wine vinegar, but the taste will vary.

2. How long can I keep pickled cucumbers?
If stored under optimal conditions, pickled cucumbers can be consumed for 6-12 months.

3. How can I serve pickled cucumbers?
Pickled cucumbers are delicious alongside meat dishes, in sandwiches, or as appetizers. They can also be finely chopped and added to salads.

4. Can I use other vegetables?
Yes, this is a versatile recipe! You can add carrots, cauliflower, or onions to create a mixed pickled vegetable medley.

This pickled cucumber recipe in brine is not just a traditional preservation method but also a wonderful way to bring a touch of summer to your meals. Try making it and enjoy the unmistakable taste of pickled vegetables, perfectly paired with good company and a refreshing drink. Cooking is an art, and every recipe has its story. Let your creativity shine and adapt the recipe to your own tastes!