Pickled cucumbers in vinegar

Pickled cucumbers in vinegar – a simple and delicious recipe that combines tradition with fresh flavors! These pickled cucumbers are a perfect accompaniment for summer meals or to add a touch of freshness and crunch to your favorite dishes. Preparing them is a true art, and I will guide you step by step to achieve the best pickled cucumbers.

Preparation time: 30 minutes
Waiting time: 3-4 hours
Sterilization time (optional): 15 minutes
Total time: 4 hours and 45 minutes
Number of servings: 4 jars (approximately 400 ml each)

Ingredients:
- 1 kg fresh cucumbers (medium-sized)
- 1/4 L vinegar (9%)
- 1 L water
- 50 g sugar
- 35 g salt
- 2-3 bay leaves
- 10-15 peppercorns
- Dill flowers (fresh or dried)
- 3-4 cloves of garlic (optional, depending on preference)

Nutritional information (per 100g):
- Calories: 20 kcal
- Fat: 0 g
- Carbohydrates: 4 g
- Protein: 1 g
- Fiber: 1 g

The story behind the recipe:
Pickled cucumbers in vinegar have a long history, being an effective method of preserving vegetables for the cold season. This simple recipe is adapted from an ancient tradition where, through fermentation and pickling, vegetables retain their nutrients and fresh taste. Pickled cucumbers have become popular in many cultures, each having its own variations, but the essence remains the same: a crunchy, flavorful snack!

Step by step for a perfect result:

1. Selecting the ingredients:
Choose fresh, firm, medium-sized cucumbers. It is important that they are well washed, without spots or defects. Smaller cucumbers can be crunchier, but medium-sized ones offer a good balance between texture and flavor.

2. Preparing the cucumbers:
Wash the cucumbers well under a stream of cold water to remove any impurities. Then, place them in a bowl with cold water and a few tablespoons of salt. Let them soak for 3-4 hours. This process uses salt to draw moisture from the vegetables, thus increasing their crunchiness.

3. Preparing the jars:
After the cucumbers have marinated, drain them and rinse again with cold water. Place them in clean glass jars. You can intersperse cloves of garlic, either sliced or whole, depending on how strong you want the flavor.

4. Preparing the brine:
In a pot, combine 1 L of water, 1/4 L of vinegar, 50 g of sugar, 35 g of salt, bay leaves, peppercorns, and dill flowers. Bring to a boil and then turn off the heat. Let the brine cool slightly, but not completely.

5. Filling the jars:
Pour the warm brine over the cucumbers, ensuring they are completely covered. Leave a little space at the top of the jar. This will allow for air expansion and prevent any risk of excessive fermentation.

6. Sealing the jars:
Tie the jars with two layers of cellophane to ensure a good seal. If you want to be sure they are well preserved, you can sterilize the jars for 15 minutes in a large pot of boiling water.

7. Storing:
Place the jars in cool, dark places away from direct sunlight. The cucumbers will be ready to eat after about 2-3 weeks but can also be stored for longer.

Tips and serving suggestions:
- Recipe variations: You can add slices of carrot or hot pepper for a spicier taste. Also, experimenting with different types of vinegar can provide unique flavors.
- Consumption: Pickled cucumbers are perfect alongside meat dishes, sandwiches, or as appetizers. A potato salad can complement them perfectly.
- Frequently asked questions:
1. How long can pickled cucumbers be stored?
Pickled cucumbers can be stored in well-sealed jars for 6-12 months if stored properly.
2. Can I use larger cucumbers?
While larger cucumbers can be used, the texture may not be as crunchy.
3. How can I check if the jars are well sealed?
After turning the jars upside down, listen for a "click" as they cool, which indicates proper sealing.

Pickled cucumbers in vinegar can quickly become an essential part of your summer recipes. With a friendly approach and a simple technique, you'll be able to impress your family and friends with these delicious pickles! Enjoy them alongside a cold drink, perhaps a fresh lemonade or a dry white wine, which will highlight the crunchy taste of the cucumbers. Happy cooking!