Summer Pickles – a classic, simple, and delicious recipe
As summer approaches and dill flowers bloom, I can't help but think of a fresh and crunchy snack of pickled cucumbers. This pickled cucumber recipe is perfect for adding a splash of flavor to your summer meals. It’s a recipe that has been passed down through generations, symbolizing culinary traditions deeply rooted in our culture. Here’s how you can prepare them at home, step by step, without stress and with great results.
Preparation time: 20 minutes
Fermentation time: 2-3 days
Total: 2-3 days
Servings: 2 jars of 1.7 kg
Necessary ingredients for pickled cucumbers:
- 1.5 kg of fresh cucumbers (the smaller and crunchier, the better)
- 1 kg of water
- 2 heaping tablespoons of coarse salt
- 3-4 bay leaves
- 3-4 fresh dill flowers
- 1 head of garlic (preferably white)
- 1 tablespoon of peppercorns
- 2 medium onions (sliced into rings)
- 2 cherry leaves (optional, but recommended for extra flavor)
Let's start with the ingredients. Choose young cucumbers with smooth skin for a crunchy pickle. Coarse salt is essential for the fermentation process, so make sure to use quality salt. Garlic, onion, and dill will add unmistakable flavors, and the cherry leaves help maintain the crunchy texture.
Step 1: Preparing the cucumbers
Setting excitement aside, we start by washing the cucumbers well under cold running water. It is important to remove any impurities to ensure healthy fermentation. After washing, cut off the ends of the cucumbers, about 1 cm from each end. This step will help accelerate the fermentation process and allow the brine to penetrate deeper.
Step 2: Preparing the jars
In the two 1.7 kg jars, place the dill flowers and onion rings at the bottom. These will provide flavor and a pleasant appearance to your pickles. Then, tightly pack the cucumbers into the jars, but without pressing them too hard. Make sure to have an even mix of cucumbers and flavors.
Step 3: Adding the spices
Over the cucumbers, add the bay leaves, the head of garlic cut in half, the peppercorns, and the cherry leaves. These spices will turn your pickles into a true delicacy. If you wish, you can experiment with other spices, such as chili pepper or dried dill, to create a spicy version.
Step 4: Preparing the brine
Now it’s time to prepare the brine. In a pot, bring the water to a boil and add the coarse salt. Stir well until completely dissolved. It is important that the brine is warm when poured over the cucumbers to activate the fermentation process. After boiling, let it cool slightly and then carefully pour it over the cucumbers, ensuring they are completely covered. Do not fill the jars to the top, as the gases produced during fermentation can cause overflow.
Step 5: Fermentation
Cover the jars with a plate or a loose lid. It is important to let the jars ferment in the sun for 2-3 days. Check daily and ensure that the brine level remains constant. If you notice foam on top, that’s normal, but if you smell something strange, you should discard the contents.
After 2-3 days of fermentation, your cucumbers should be ready to taste. Pickled, crunchy, and full of flavor, these cucumbers are perfect to be served alongside grilled meat, in salads, or as an appetizer.
Serving suggestions
For a pleasant presentation, you can serve the pickled cucumbers in small bowls, alongside cheese and fresh bread. A refreshing drink, such as white wine or lemonade, will perfectly complement this summer meal.
Frequently asked questions
1. What type of cucumbers should I use?
It is best to use small cucumbers, such as cornichons, for a crunchy texture.
2. Can I use iodized salt?
Coarse salt is preferred for pickling, but if you don’t have it, you can use iodized salt. Avoid fine salt, as it can lead to an overly salty brine.
3. How can I keep the pickled cucumbers longer?
After fermentation, you can store the jars in the refrigerator to slow down the fermentation process. They can last a few weeks, but they are best consumed in the first weeks.
Nutritional benefits
Pickled cucumbers are low in calories, with about 15 calories per 100g. They are an excellent source of antioxidants, vitamins K and C, and can help maintain gut health due to the fermentation process.
Possible variations
To add a twist, you can experiment with different flavors. Add a few slices of chili pepper for a spicy note or spices like thyme or coriander for a more complex taste.
So, I invite you to let the summer memories carry you away and prepare these pickled cucumbers! It’s a simple recipe, but with a spectacular result that will bring a smile to your face with every bite. Enjoy!
As summer approaches and dill flowers bloom, I can't help but think of a fresh and crunchy snack of pickled cucumbers. This pickled cucumber recipe is perfect for adding a splash of flavor to your summer meals. It’s a recipe that has been passed down through generations, symbolizing culinary traditions deeply rooted in our culture. Here’s how you can prepare them at home, step by step, without stress and with great results.
Preparation time: 20 minutes
Fermentation time: 2-3 days
Total: 2-3 days
Servings: 2 jars of 1.7 kg
Necessary ingredients for pickled cucumbers:
- 1.5 kg of fresh cucumbers (the smaller and crunchier, the better)
- 1 kg of water
- 2 heaping tablespoons of coarse salt
- 3-4 bay leaves
- 3-4 fresh dill flowers
- 1 head of garlic (preferably white)
- 1 tablespoon of peppercorns
- 2 medium onions (sliced into rings)
- 2 cherry leaves (optional, but recommended for extra flavor)
Let's start with the ingredients. Choose young cucumbers with smooth skin for a crunchy pickle. Coarse salt is essential for the fermentation process, so make sure to use quality salt. Garlic, onion, and dill will add unmistakable flavors, and the cherry leaves help maintain the crunchy texture.
Step 1: Preparing the cucumbers
Setting excitement aside, we start by washing the cucumbers well under cold running water. It is important to remove any impurities to ensure healthy fermentation. After washing, cut off the ends of the cucumbers, about 1 cm from each end. This step will help accelerate the fermentation process and allow the brine to penetrate deeper.
Step 2: Preparing the jars
In the two 1.7 kg jars, place the dill flowers and onion rings at the bottom. These will provide flavor and a pleasant appearance to your pickles. Then, tightly pack the cucumbers into the jars, but without pressing them too hard. Make sure to have an even mix of cucumbers and flavors.
Step 3: Adding the spices
Over the cucumbers, add the bay leaves, the head of garlic cut in half, the peppercorns, and the cherry leaves. These spices will turn your pickles into a true delicacy. If you wish, you can experiment with other spices, such as chili pepper or dried dill, to create a spicy version.
Step 4: Preparing the brine
Now it’s time to prepare the brine. In a pot, bring the water to a boil and add the coarse salt. Stir well until completely dissolved. It is important that the brine is warm when poured over the cucumbers to activate the fermentation process. After boiling, let it cool slightly and then carefully pour it over the cucumbers, ensuring they are completely covered. Do not fill the jars to the top, as the gases produced during fermentation can cause overflow.
Step 5: Fermentation
Cover the jars with a plate or a loose lid. It is important to let the jars ferment in the sun for 2-3 days. Check daily and ensure that the brine level remains constant. If you notice foam on top, that’s normal, but if you smell something strange, you should discard the contents.
After 2-3 days of fermentation, your cucumbers should be ready to taste. Pickled, crunchy, and full of flavor, these cucumbers are perfect to be served alongside grilled meat, in salads, or as an appetizer.
Serving suggestions
For a pleasant presentation, you can serve the pickled cucumbers in small bowls, alongside cheese and fresh bread. A refreshing drink, such as white wine or lemonade, will perfectly complement this summer meal.
Frequently asked questions
1. What type of cucumbers should I use?
It is best to use small cucumbers, such as cornichons, for a crunchy texture.
2. Can I use iodized salt?
Coarse salt is preferred for pickling, but if you don’t have it, you can use iodized salt. Avoid fine salt, as it can lead to an overly salty brine.
3. How can I keep the pickled cucumbers longer?
After fermentation, you can store the jars in the refrigerator to slow down the fermentation process. They can last a few weeks, but they are best consumed in the first weeks.
Nutritional benefits
Pickled cucumbers are low in calories, with about 15 calories per 100g. They are an excellent source of antioxidants, vitamins K and C, and can help maintain gut health due to the fermentation process.
Possible variations
To add a twist, you can experiment with different flavors. Add a few slices of chili pepper for a spicy note or spices like thyme or coriander for a more complex taste.
So, I invite you to let the summer memories carry you away and prepare these pickled cucumbers! It’s a simple recipe, but with a spectacular result that will bring a smile to your face with every bite. Enjoy!
Ingredients
1.5 kg cucumbers, 1 kg water, 2 tablespoons coarse salt, 3-4 bay leaves, 3-4 dill flowers, 1 head of garlic, 1 tablespoon peppercorns, 2 onions, 2 sour cherry leaves (optional)