Pickled cucumbers with sour cherry flavor – A simple and delicious recipe
When the weather cools down and the rain refreshes the garden, there is nothing more pleasant than gathering the fruits of your labor. Cucumbers are among the most versatile vegetables, and pickling them is a tradition that connects us to the joyful moments of summer. This recipe for pickled cucumbers with sour cherry flavor is simple, quick, and will help you preserve the taste of summer for the coming winter.
Preparation time: 30 minutes
Waiting time: 1-2 days (for fermentation)
Number of servings: 4 jars of 500 ml
Ingredients:
- 1.5 kg fresh cucumbers
- 200 ml vinegar (preferably white wine or apple vinegar)
- 1 heaping tablespoon of salt (preferably non-iodized)
- 2-3 medium carrots
- 2-3 garlic cloves
- 1/2 aspirin tablet (to prevent mold)
- 1 sprig of sour cherry (the secret to the crunchiness of the cucumbers)
- Mustard seeds (about 1 teaspoon)
- Peppercorns (about 1 teaspoon)
- 2-3 bay leaves
Preparation:
1. Washing the jars: Start by preparing your jars. Wash them well with warm water and detergent, then rinse them with hot water. This step is essential to prevent contamination of the contents.
2. Preparing the cucumbers: Choose fresh cucumbers without spots or defects. Wash them thoroughly under a stream of cold water, then cut them into thick lengthwise slices. These slices will absorb the flavors better.
3. Preparing the vegetables: Peel the carrots and cut them into rounds. Peel the garlic and leave it whole. Wash the sour cherry sprig and let it drain.
4. Arranging in the jar: Start layering the cucumbers and carrots in the jar, alternating cucumber slices with carrot rounds. Add the garlic cloves between the layers to distribute the flavor evenly.
5. Preparing the brine: In a large pot, add about 1 liter of water. Add the salt, mustard seeds, peppercorns, aspirin, and bay leaves. Bring the mixture to a boil, stirring to dissolve the salt.
6. Pouring the brine: When the brine begins to boil, remove it from the heat and pour it hot over the vegetables, making sure they are completely covered.
7. Finalizing the jars: In the mouth of the jar, place the sprig of sour cherry to maintain the crunchiness of the cucumbers and add a finger's width of vinegar. This will help preserve the color and flavor. Seal the jars tightly with lids.
8. Storing and fermenting: Place the jars in a cool, dark place. The cucumbers will begin to ferment and flavor. It is recommended to wait 1-2 days before consuming them, to allow the flavors to develop.
Useful tips:
- You can also add a few slices of horseradish for a more intense flavor and extra crunch.
- If you prefer a spicy note, add a few hot peppers to the jar.
- It is important that the jars are airtight to prevent air from entering, which can lead to mold.
Nutritional benefits:
Cucumbers are an excellent source of water, fiber, and essential vitamins, such as vitamin K, which helps with bone health. Carrots add a boost of beta-carotene, important for eye health.
Ideal pairings:
These pickled cucumbers go perfectly with cheese platters, grilled meat, or even in sandwiches. You can enjoy a fresh vegetable salad or a cold tomato soup alongside them for a balanced and flavorful meal.
Frequently asked questions:
- How long can pickled cucumbers be kept?: If stored correctly, pickled cucumbers can last up to a year.
- Can I eat them right after pickling?: Although you can consume them after 1-2 days, their flavor will intensify over time.
- What other ingredients can I add?: Various spices, such as thyme or dried dill, can vary the final taste.
Now that you know how to prepare these pickled cucumbers with sour cherry flavor, all that's left is to get started! Share the recipe with your friends and enjoy the taste of summer even in the middle of winter. Savor each jar and let yourself be carried away by sunny memories!
When the weather cools down and the rain refreshes the garden, there is nothing more pleasant than gathering the fruits of your labor. Cucumbers are among the most versatile vegetables, and pickling them is a tradition that connects us to the joyful moments of summer. This recipe for pickled cucumbers with sour cherry flavor is simple, quick, and will help you preserve the taste of summer for the coming winter.
Preparation time: 30 minutes
Waiting time: 1-2 days (for fermentation)
Number of servings: 4 jars of 500 ml
Ingredients:
- 1.5 kg fresh cucumbers
- 200 ml vinegar (preferably white wine or apple vinegar)
- 1 heaping tablespoon of salt (preferably non-iodized)
- 2-3 medium carrots
- 2-3 garlic cloves
- 1/2 aspirin tablet (to prevent mold)
- 1 sprig of sour cherry (the secret to the crunchiness of the cucumbers)
- Mustard seeds (about 1 teaspoon)
- Peppercorns (about 1 teaspoon)
- 2-3 bay leaves
Preparation:
1. Washing the jars: Start by preparing your jars. Wash them well with warm water and detergent, then rinse them with hot water. This step is essential to prevent contamination of the contents.
2. Preparing the cucumbers: Choose fresh cucumbers without spots or defects. Wash them thoroughly under a stream of cold water, then cut them into thick lengthwise slices. These slices will absorb the flavors better.
3. Preparing the vegetables: Peel the carrots and cut them into rounds. Peel the garlic and leave it whole. Wash the sour cherry sprig and let it drain.
4. Arranging in the jar: Start layering the cucumbers and carrots in the jar, alternating cucumber slices with carrot rounds. Add the garlic cloves between the layers to distribute the flavor evenly.
5. Preparing the brine: In a large pot, add about 1 liter of water. Add the salt, mustard seeds, peppercorns, aspirin, and bay leaves. Bring the mixture to a boil, stirring to dissolve the salt.
6. Pouring the brine: When the brine begins to boil, remove it from the heat and pour it hot over the vegetables, making sure they are completely covered.
7. Finalizing the jars: In the mouth of the jar, place the sprig of sour cherry to maintain the crunchiness of the cucumbers and add a finger's width of vinegar. This will help preserve the color and flavor. Seal the jars tightly with lids.
8. Storing and fermenting: Place the jars in a cool, dark place. The cucumbers will begin to ferment and flavor. It is recommended to wait 1-2 days before consuming them, to allow the flavors to develop.
Useful tips:
- You can also add a few slices of horseradish for a more intense flavor and extra crunch.
- If you prefer a spicy note, add a few hot peppers to the jar.
- It is important that the jars are airtight to prevent air from entering, which can lead to mold.
Nutritional benefits:
Cucumbers are an excellent source of water, fiber, and essential vitamins, such as vitamin K, which helps with bone health. Carrots add a boost of beta-carotene, important for eye health.
Ideal pairings:
These pickled cucumbers go perfectly with cheese platters, grilled meat, or even in sandwiches. You can enjoy a fresh vegetable salad or a cold tomato soup alongside them for a balanced and flavorful meal.
Frequently asked questions:
- How long can pickled cucumbers be kept?: If stored correctly, pickled cucumbers can last up to a year.
- Can I eat them right after pickling?: Although you can consume them after 1-2 days, their flavor will intensify over time.
- What other ingredients can I add?: Various spices, such as thyme or dried dill, can vary the final taste.
Now that you know how to prepare these pickled cucumbers with sour cherry flavor, all that's left is to get started! Share the recipe with your friends and enjoy the taste of summer even in the middle of winter. Savor each jar and let yourself be carried away by sunny memories!