Pickled cucumbers in vinegar

Pickled Cucumber Recipe

Pickled cucumbers are a culinary delight that not only enriches summer meals but also adds a touch of freshness to colder days. This classic dish, beloved by all, has been used over time as a method of preserving vegetables, and its unmistakable aroma reminds us of grandparents and family gatherings. Let's discover together how to prepare pickled cucumbers in a simple and enjoyable way.

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Servings: 15 kg of pickled cucumbers

Ingredients:
- 15 kg of fresh cucumbers
- 4 liters of water
- 300 ml of wine vinegar
- 10 tablespoons of salt (adjust to taste)
- 10 tablespoons of sugar
- Peppercorns (to taste)
- Mustard seeds (1 teaspoon for each jar)
- Bay leaves (2-3 for each jar)
- 6 carrots
- A medium celery
- Celery leaves (2-3 for each jar)
- 3 onions
- A bunch of dill (for each jar)
- Thyme (optional, for extra flavor)

Preparation:

1. Preparing the ingredients: Wash all the vegetables well to remove impurities. Peel the carrots and celery, then slice them into thin rounds. These vegetables will add not only flavor but also a pop of color to your jars.

2. Boiling the liquid: In a large pot, add the 4 liters of water, wine vinegar, salt, sugar, peppercorns, mustard seeds, and bay leaves. Place the pot on the stove and bring the mixture to a boil. It is important to taste the liquid to adjust the salt and sugar levels according to your preferences.

3. Arranging the jars: While the liquid is boiling, prepare the jars. Place a few rounds of carrot (3-5), a few rounds of celery (2-3), a bunch of dill, 2 bay leaves, a few peppercorns, and a slice of onion in each jar. Don't forget to add a small sprig of thyme if you desire a more aromatic taste.

4. Packing the cucumbers: Once the jars are filled with the aromatic vegetables, start adding the cucumbers. Try to pack them as tightly as possible so they stay fixed. They taste better this way, and the infusion of flavors will be even.

5. Finalizing the jars: On top of the cucumbers, add another 2-3 rounds of carrot and a celery leaf. When the liquid reaches boiling point, carefully pour it into each jar. It is essential that the liquid is still hot (over 70 degrees) to ensure proper pasteurization.

6. Sealing and cooling: Put the lid on immediately after filling the jar. Place the jars in a draft-free area and cover them with a thick blanket. This step will help cool the jars slowly, preventing them from breaking.

Useful tips:
- Choose small, crunchy cucumbers for the best bites.
- If you want a spicy note, add some sliced hot peppers to each jar.
- You can also experiment with different herbs, such as dill or coriander, for a customized taste.
- Pickled cucumbers keep well in the pantry, but once opened, store them in the refrigerator and consume within 2-3 weeks.

Nutritional benefits:
Cucumbers are an excellent source of vitamins and minerals, being low in calories. They provide hydration to the body due to their high water content and are rich in antioxidants.

Frequently asked questions:
- How long can I keep the jars? Pickled cucumbers can be stored for up to a year if kept under proper conditions.
- Can I use apple cider vinegar? Of course! Apple cider vinegar will give a sweeter flavor.
- What can I do with pickled cucumbers? They are perfect as a side dish for sandwiches, salads, or as an appetizer.

Serving suggestions:
Pickled cucumbers can be served alongside a juicy steak or in sandwiches with meat. They can also be an ideal accompaniment for a picnic meal, paired with a refreshing lemonade.

I encourage you to experiment with this simple pickled cucumber recipe and enjoy the delicious result! Cooking is an art that brings us together, and each jar of cucumbers tells a family story. Enjoy your meal!