Pickles

Pickled Cucumbers with Dill - a traditional recipe with a fresh taste and unmistakable aroma! This recipe is not only simple but also an excellent way to preserve vegetables for enjoyment throughout the year. Pickled cucumbers make a perfect accompaniment to many dishes and are often used in salads, sandwiches, or as a snack.

Preparation time: 15 minutes
Fermentation time: 24 hours
Total time: 1 day
Servings: 8-10

Ingredients:

- 2.5 kg fresh cucumbers (choose small, crunchy cucumbers for better pickling)
- 1.5 liters cold water
- 2 tablespoons coarse salt (non-iodized salt is ideal for pickling)
- Fresh dill flowers (a few sprigs with flowers for flavor and color)
- A 3-liter glass jar (make sure it's clean and sterilized)

A Brief History

Pickling has a long tradition and is an essential part of many cultures, used not only for food preservation but also to enhance the flavor of meals. Pickled cucumbers, in particular, are known for their intense flavor and crunchy texture, becoming a staple in many households. This simple recipe for pickled cucumbers with dill is a classic preservation method that will bring a touch of summer even on the coldest winter days.

Step by Step

1. Preparing the ingredients: Start by washing the cucumbers thoroughly under a stream of cold water, ensuring you remove any impurities or pesticides. It's important to choose small cucumbers as they pickle better and have a crunchier texture.

2. Arranging the cucumbers in the jar: Place the cucumbers in the glass jar evenly. You can arrange them vertically or horizontally, according to your preference. Try to avoid leaving large gaps between them to maximize the use of the jar.

3. Adding the dill flowers: Place the fresh dill flowers between the cucumbers. They will not only provide wonderful flavor but also add a splash of color to your pickling jar.

4. Preparing the brine: In a separate container, combine the cold water with the coarse salt. Stir well until the salt is completely dissolved. This brine is essential for the proper fermentation of the cucumbers.

5. Filling the jar: Carefully pour the brine over the cucumbers, ensuring they are completely submerged. It's important that all cucumbers are under water to prevent mold growth.

6. Sealing the jar: Place the lid on the jar, but do not tighten it too much. Fermentation will produce gas, and the jar needs a ventilation system to allow it to escape. You can leave the lid slightly ajar or use a vented lid.

7. Fermentation: Place the jar in a cool, dark place away from direct sunlight. Let it ferment overnight. During this time, the liquid will start to become cloudy, indicating that the fermentation process has begun.

8. Maintaining the pickles: After 24 hours, check the cucumbers. If the liquid is cloudy and the cucumbers are submerged, you can gently shake the jar to distribute the brine. Depending on the room temperature, you can let them ferment for another 1-2 days for a more intense flavor.

9. Serving: Once they have fermented, you can enjoy the pickled cucumbers as they are or use them in various dishes. They are delicious alongside grilled meats, in sandwiches, or as an ingredient in salads.

Useful Tips

- Choosing cucumbers: Select fresh, firm cucumbers without spots or defects. Gherkin-type cucumbers are ideal for pickling.
- Spicy variation: You can add spices like peppercorns, bay leaves, or garlic for a more complex flavor.
- Sugar: Adding a tablespoon of sugar to the brine can help balance the taste, giving them a sweet-sour note.
- Pickled cucumbers with peppers: If you want a variation, you can add a few hot or sweet peppers to the jar for a spicy kick.

Calories and Nutritional Benefits

Pickled cucumbers are extremely low in calories, with about 10 calories per 100 grams. They are also a good source of antioxidants and can help maintain digestive health due to fermentation. These pickles are also rich in probiotics, which can support gut flora.

Delicious Combinations

Pickled cucumbers pair excellently with a variety of dishes. Here are a few suggestions:

- With pork or beef roast: The tangy flavor of pickled cucumbers perfectly complements the meat.
- In salads: Add them to salads for a burst of flavor and texture. Potato salad with pickled cucumbers is a classic!
- In sandwiches: Whether it's a meat sandwich or a burger, pickled cucumbers add a delicious crunch.
- Appetizers: Serve them alongside cheeses and cold cuts for the perfect appetizer platter.

Frequently Asked Questions

1. Can I use hot water for the brine?
No, hot water will destroy the enzymes necessary for fermentation. Always use cold water.

2. How long can I keep pickled cucumbers?
If stored properly, pickled cucumbers can last for several months in the jar, in a cool place. After opening, consume them within a few weeks.

3. What should I do if the jar gets moldy?
If you see mold, discard the jar. It's important to follow all hygiene practices to avoid contamination.

Personal Note

This recipe for pickled cucumbers with dill reminds me of my childhood when my grandmother would fill jars with fresh vegetables from her garden. The aroma and taste of these pickles are a true delight, and each bite brings back memories of time spent with family. I encourage you to try this simple yet traditional recipe and share it with your loved ones!

Enjoy every moment of the cooking process and delight in the final result! These pickled cucumbers are more than just a side dish – they are a tradition, a story, and a unique flavor that you will surely want to recreate. Enjoy your meal!