Pickled cucumbers in brine (Motan recipe)

Pickled Cucumbers in Brine – Motan's Recipe

When it comes to pickles, nothing compares to pickled cucumbers in brine, a dish that evokes the flavors of childhood and lavish meals with loved ones. This recipe is not just a simple way to preserve vegetables; it is a true art that transforms fresh cucumbers into a tangy delicacy, perfect for accompanying any dish. Although it may seem like a complex process, I will explain step by step how to achieve the best pickled cucumbers, so you can treat not only your family but also yourself.

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 2 days + 10 minutes for jars
Number of servings: 11-12 jars of 800ml

Necessary ingredients
- 5 kg fresh, medium-sized cucumbers
- Coarse salt for pickling
- 2 tablespoons of whole pepper
- 2 tablespoons of mustard seeds
- 6-8 bay leaves
- 2 bunches of dried dill
- 2-3 cleaned horseradish, sliced
- 5-6 cloves of garlic, peeled and sliced
- Water (enough to cover the cucumbers)

Necessary utensils
- A large 12-liter pot
- Clean, dry 800ml jars
- A ladle
- A damp towel
- A knife

Brief history
Pickled cucumbers in brine have been a traditional way to preserve vegetables for winter, providing not only a source of nutrients but also a refreshing taste on cold days. This recipe has been passed down from generation to generation, each adding a personal touch, so that each jar has a unique story.

Step by step: How to prepare pickled cucumbers in brine

1. Preparing the cucumbers:
Start by washing the cucumbers well under cold running water. Make sure to remove any impurities. Choose medium-sized cucumbers; those that are too large may become soft, and those that are too small may be harder to fit into jars.

2. Preparing the brine:
In a large pot of about 12 liters, measure the water needed to cover the cucumbers. For every liter of water, add one tablespoon of coarse salt. For example, if you have 8 liters of water, use 8 tablespoons of salt. Add the 2 tablespoons of whole pepper, 2 tablespoons of mustard seeds, 6-8 bay leaves, and the stems from the two bunches of dried dill. Bring the mixture to a boil and let it simmer for 5 minutes.

3. Pouring the brine:
After the brine has boiled, let it cool slightly for 4-5 minutes. Then, pour the hot brine over the cucumbers in the pot, making sure they are completely covered. Cover the pot with a towel and leave it in the kitchen, uncovered, for 48 hours. You will notice an interesting reaction: the cucumbers will change color and begin to smell sour.

4. Preparing the jars:
After 48 hours, remove the cucumbers from the brine and rinse them well under cold running water. The brine will be cloudy and sour, so pour this brine back into the pot and boil again for 10 minutes.

5. Filling the jars:
In each clean jar, place a flower of dried dill at the bottom, ½ teaspoon of mustard seeds, a pinch of ground pepper, a few slices of horseradish, and some sliced garlic cloves. Then, arrange the cucumbers in the jars so that as many as possible fit. You can use dried dill stems to keep them upright.

6. Bottling:
After the brine has boiled, pour it hot into the jars using a ladle. Make sure the jars are placed on a stable surface, perhaps even on some knives or a few damp towels to prevent cracking. Put the lids on the jars and tighten them well, then turn the jars upside down for 10 minutes. After that, turn them back to their normal position and store them in the pantry.

Useful tips
- Check the ingredients: Always use coarse salt for pickling, not fine salt, as the latter can affect the texture of the pickles.
- Storage: Pickled cucumbers can be kept for up to 2 years, but it is best to consume them within a year to enjoy their fresh taste.
- More intense sourness: If you prefer a tangier taste, you can leave the cucumbers in the brine longer or add more salt.
- Delicious combinations: These cucumbers are perfect alongside a juicy steak, a cheese platter, or even as a side for sandwiches. You can also serve them with a refreshing drink, such as fruit compote or a blonde beer.

Frequently asked questions
- Can I use canned cucumbers?: No, this recipe is specifically designed for fresh cucumbers to pickle correctly.
- How do I know when they are ready?: The cucumbers will have a tangy taste and a crunchy texture after about 3 weeks from bottling.
- What can I do with the leftover brine?: The remaining brine can be used to pickle other vegetables or even as a base for soups.

With this recipe for pickled cucumbers in brine, you will not only bring a touch of tradition to your kitchen, but you will also delight the taste buds of your loved ones. So, grab the ingredients and embark on a culinary adventure that will bring smiles and beautiful memories to the table. Enjoy your meal!