Pickles

Pickled Cucumbers with Crunchy Vegetables Recipe

When it comes to summer dishes, pickled cucumbers are definitely a favorite for many. This recipe for pickled cucumbers with crunchy vegetables is simple yet delivers a spectacular result, full of flavors and textures. Whether you serve them alongside a savory barbecue, as a side to a salad, or simply as a refreshing appetizer, these cucumbers will surely become a delicious addition to your menu.

Preparation time: 30 minutes
Fermentation time: 3 days
Number of servings: 4 jars of 1 liter

Ingredients you will need:
- 1 kg fresh cucumbers (choose the crunchiest and fleshiest ones)
- 200 g celery (about 1 large stalk)
- 2-3 hot peppers (depending on how spicy you want it)
- 2 medium carrots
- 5-6 cloves of garlic
- 1-2 tablespoons of dried dill (for an intense flavor)
- 1 l cold water
- 100 g coarse salt (pickling salt)

Step by step:

1. Preparing the ingredients: Start by washing the cucumbers well under a stream of cold water. Make sure they have no spots or imperfections, as these can affect the fermentation process. Choose cucumbers of similar sizes for even pickling.

2. Cutting the vegetables: Peel the carrots and slice them into thin rounds, and slice the celery. Cut the hot peppers in half, and peel the garlic, but you can leave it whole.

3. Preparing the jars: In each 1-liter jar, place a layer of dried dill, followed by carrot rounds, celery slices, and a few cloves of garlic. Then, place the cucumbers vertically, as tightly as possible, to make the most of every little corner of space.

4. Adding the vegetables: After filling a jar with cucumbers, add another layer of vegetables (carrot, celery, garlic), then continue with the rest of the cucumbers. This will provide a varied texture and full flavor.

5. Preparing the brine: In a container, mix the cold water with the coarse salt. It is important that the salt is completely dissolved. You can use about 1 tablespoon of salt for each liter of water, but the taste can vary according to your preferences.

6. Filling the jars: Pour the brine over the cucumbers, ensuring that the vegetables are completely covered. If necessary, you can add a weight (for example, a smaller jar filled with water) to keep the vegetables submerged.

7. Fermenting: Close the jars tightly with lids, but do not tighten them too much to allow gases to escape. Place the jars in a cool, dark place. Let them ferment for 3 days. During this time, the flavor will become more intense, and the vegetables will gain a crunchy texture.

8. Finalizing the process: After 3 days, check the jars. If they have started to form bubbles, it’s a good sign! You can take the water from the jar and bring it to a boil. Once the water has boiled, pour it back into the jar over the vegetables to sterilize them. Close the jars and leave them again in a cool place.

9. Serving and storing: These pickled cucumbers will be ready to serve in about a week, but they can be stored for several months. You can serve them as an appetizer, alongside a cheese and cold cuts platter, or even as a side for sandwiches.

Tips and useful advice:
- Make sure the jars are well sterilized before adding the ingredients to prevent unwanted bacteria growth.
- You can experiment with different spices, such as peppercorns or bay leaves, to add extra flavor.
- If you prefer a less salty taste, you can reduce the amount of salt in the brine, but be careful about the balance between salt and acidity.
- These pickled cucumbers pair wonderfully with a cold yogurt appetizer or a refreshing drink, like iced tea with lemon.

Nutritional benefits:
Cucumbers are low in calories but high in water, making them ideal for a healthy diet. They contain vitamins (such as vitamin K) and minerals (like potassium), and help maintain proper hydration. The added vegetables, such as carrots and celery, contribute additional vitamins and fiber, supporting digestive health.

Frequently asked questions:
1. Can I use other vegetables for this recipe?
Absolutely! You can experiment with radishes, onions, or even cabbage, depending on your preferences.

2. What should I do if the jars do not form bubbles?
It is possible that the ambient temperature is too cold. Make sure the jars are kept in a warm place, but not directly exposed to sunlight.

3. How long can I keep pickled cucumbers?
Once properly fermented and sealed, they can be stored in the pantry for several months. After opening, refrigeration is recommended.

Now that you have all the necessary information, all that’s left is to get to work! Pickled cucumbers with crunchy vegetables are an excellent choice for a tasty and healthy meal that will bring a touch of freshness to every day. Enjoy your meal!