Pickles

Cucumbers in Brine with Summer Flavor

Cucumbers in brine are a delicacy that brings a splash of freshness and flavor to any meal. This recipe, inspired by traditional recipes but with a few personal tweaks, will help you achieve crunchy and flavorful cucumbers, perfect for enjoying alongside grilled meats or in sandwiches. Let’s embark on this culinary journey together, step by step!

Preparation time: 30 minutes
Marinating time: 48 hours
Total time: 2 days and 30 minutes
Number of servings: 10 jars of 720 g or 2 jars of 5 l

Necessary ingredients:

- 15 kg fresh cucumbers (choose small ones for extra crunch)
- 300 g non-iodized salt (non-iodized salt helps with proper fermentation)
- 1 bunch of fresh thyme (its slightly floral aroma will blend perfectly with the cucumbers)
- 1 bunch of fresh dill (adds a note of freshness)
- 7-8 cherry tree twigs (the cherry leaves contribute to the firmness of the cucumbers)
- 2 celery stalks (bring a distinct flavor)
- 30 peppercorns (pepper adds a touch of heat)
- 10 hot peppers (for those who love spicy flavors)
- 1-2 heads of garlic (garlic will provide an intense flavor)
- 100 g mustard seeds (a tangy note)
- 50 g ground pepper (for an extra flavor boost)
- 3 roots of horseradish (adds a spicy and fresh taste)

Preparing the cucumbers:

1. Start by washing the cucumbers thoroughly under cold running water, ensuring that you remove any impurities.

2. Prepare a brine solution by mixing 10 g of salt per 1 liter of cold water. Place the cucumbers in this brine and let them marinate, covered with plastic wrap, for 3-4 hours. This step will help them become crunchier.

3. After the cucumbers have marinated, prepare for the next step. In a large pot, add 10-12 liters of water, 250 g of coarse non-iodized salt, a bunch of thyme, a bunch of dill, 2 hot peppers, 3 cloves of garlic cut in half, 10 cherry leaves, 2 celery stalks, and 30 peppercorns.

4. Put the water on the stove and let it boil. Once it has boiled, let it simmer for 5 minutes, then let it rest for another 5 minutes. This step is essential to allow the flavors to meld.

5. Using a ladle, carefully pour the hot brine over the cucumbers, taking care not to break the jars. It’s a good idea to place the blade of a knife or the handle of a spoon under each jar to avoid thermal shock.

6. Leave the jars uncovered in the kitchen for 48 hours to allow fermentation to begin.

7. After 48 hours, it’s time to return to our jars! Pour the pickling liquid from the jars into the pot and let it boil for another 10 minutes. In the meantime, wash the jars with cold water to remove any traces of fermentation.

8. Clean the remaining garlic and horseradish, cutting the horseradish into strips. These will be added to the jars over the cucumbers (the horseradish should be placed in a cross shape to press the cucumbers).

9. For each 5 l jar, add 3 pinches of ground pepper and 3 tablespoons of mustard seeds. Cherry leaves and celery can be added optionally for an extra flavor boost.

10. Pour the boiled, hot pickling liquid over the cucumbers and seal the jars with lids.

11. Store the jars in a pantry or cellar, where they will continue to clarify slowly.

Enjoy your meal! Now you have spicy pickled cucumbers that pair perfectly with summer dishes or as appetizers.

Practical Tips:
- Make sure the jars are completely clean and sterilized to prevent contamination of the pickles.
- If you want a sweeter note, you can add a teaspoon of sugar to the brine.
- Experiment with different herbs and spices to customize the recipe to your taste.

Nutritional Benefits:
Cucumbers are rich in water, making them hydrating. They are also low in calories and contain essential vitamins such as vitamin K and potassium. Consuming pickles can help maintain digestive health.

Frequently Asked Questions:
1. Can I use larger cucumbers?
Answer: It is recommended to use small cucumbers, as they become crunchier and pickle more evenly.

2. Why is it important to use non-iodized salt?
Answer: Iodized salt can affect the fermentation process, and non-iodized salt is more suitable for pickling.

3. How can I substitute hot peppers?
Answer: If you don’t like the heat, you can omit them or use sweet peppers for a milder taste.

These pickled cucumbers are not just a recipe, but a culinary experience! Enjoy them with family and friends and savor the flavors of summer all year round.