Pickled cucumbers in wine

Pickled cucumbers in wine – an unusual recipe for winter pickles

Pickled cucumbers in wine are a surprising and delicious choice that will add a touch of originality to your winter table. This recipe is not just a way to preserve vegetables, but also a way to enhance the flavor of your dishes. You will discover a unique combination of aromas, and the preparation process is simple and satisfying. Join me on this culinary adventure and let’s turn cucumbers into an unforgettable delicacy!

Total time: 5 days (including fermentation)
Preparation time: 30 minutes
Fermentation time: 3 days
Number of servings: 5 liters of pickles

Necessary ingredients:
- 2.5 kg fresh cucumbers (choose the smaller and crunchier ones)
- 100 ml white wine (preferably dry, for a balanced taste)
- 100 ml vinegar (wine or apple, depending on your preference)
- 4-5 garlic cloves (peeled, but cut in half to release the aroma)
- 1 root of horseradish (peeled and cut into strips)
- 1 teaspoon peppercorns (black or mixed)
- 2-3 sprigs of dried dill (or fresh dill, for added flavor)
- 2 sprigs of thyme (or one teaspoon of dried thyme)
- Salt (coarse non-iodized salt, to taste)
- 1-2 hot peppers (optional, for extra spice)

A bit of history:
Pickled cucumbers have been used for centuries as a method of preserving vegetables, and the addition of wine gives them a more sophisticated note. The history of this type of pickle shows us how culinary traditions have evolved over time, combining old techniques with contemporary ingredients. Pickled cucumbers in wine can be considered a modern reinterpretation of classic pickles, making them the perfect choice for festive meals or to accompany a delicious roast.

Step by step for a successful recipe:

1. Preparing the cucumbers:
Choose fresh, small-sized cucumbers, as they will pickle better. Wash them well under running water, then let them dry completely on a clean towel.

2. The salt layer:
In a large bowl, place a first layer of cucumbers. Sprinkle a handful of coarse non-iodized salt over them. Continue adding layers of cucumbers and salt until you finish all the cucumbers. Cover the cucumbers with a towel and let them sit overnight. This process will help draw out the juice from the cucumbers, essential for pickling.

3. Packing in jars:
The next day, take a 5-liter jar. At the bottom, add a few sprigs of dill and thyme. Place the cucumbers in the jar, interspersing the garlic cloves, horseradish strips, and hot peppers (if you choose to use them). Continue adding cucumbers until the jar is full.

4. Preparing the pickling liquid:
In a separate container, combine the white wine, vinegar, and peppercorns. Pour this mixture over the cucumbers, ensuring they are well covered. Add water as needed until the cucumbers are completely submerged in liquid.

5. Fermentation:
Cover the jar with a cheesecloth or a non-sealed lid and let it sit at room temperature for 3 days. During this time, the water will become cloudy, and bubbles will appear on the surface, indicating that fermentation is taking place. After 3 days, the lid can be sealed tightly and the jar can be stored in the pantry for winter.

6. Clarifying the pickles:
After a few days of storage, you will notice that the water becomes clearer and the cucumbers will acquire an intense and delicious aroma. It’s time to enjoy the fruits of your labor!

Practical tips:
- Choose quality cucumbers, free of spots or defects, to achieve crunchy and tasty pickles.
- You can also add other spices, such as bay leaves or coriander, to customize the recipe to your taste.
- If you like sweeter pickles, you can add a bit of sugar to the pickling liquid, but I recommend starting without it to keep the authentic taste.

Delicious combinations:
Pickled cucumbers in wine are perfect alongside a juicy pork or beef roast. They also pair wonderfully with cheese platters or as a side for sandwiches. You can serve these pickles with a refreshing drink or a dry white wine to complement the flavors.

Frequently asked questions:
1. How long can I keep the pickled cucumbers?
Pickled cucumbers in wine can be stored in the pantry for several months, thanks to the fermentation process.

2. How do I know if the cucumbers are ready?
The cucumbers are ready when the liquid becomes clear and the aroma becomes intense.

3. What other ingredients can I add?
You can experiment with various spices, such as marjoram, sautéed garlic, or even large peppers for a more complex flavor.

In conclusion, pickled cucumbers in wine are a simple yet special recipe that will bring a touch of flavor and color to your winter table. Try this recipe and let yourself be carried away by flavors and pleasant memories!