To prepare delicious and crunchy pickles, we start by washing the cucumbers well under a stream of cold water, making sure to remove any impurities or dirt. We then cut off the ends, being careful not to remove the entire part, but to leave the cucumber whole, so that we keep its shape. Now, we cut the cucumbers into quarters, but not completely, just to a certain point, to keep them united and allow for even pickling.
We prepare a 3-liter jar, which will be the place for this pickling process. At the bottom of the jar, we place a slice of bread, which will help develop flavors and texture. On top of this, we sprinkle fresh dill and thyme, herbs that will add a special taste. Then, we carefully arrange the cut cucumbers, trying to organize them as nicely as possible, one next to the other. On top of them, we place another slice of bread to provide support and facilitate the fermentation process.
In a separate pot, we bring 2 liters of water to a boil, adding 3 tablespoons of salt. Salt is essential for pickling, helping to extract the juices from the vegetables and promoting fermentation. Once the water has started to boil, we carefully pour it over the cucumbers, ensuring they are completely covered by the salty liquid. We cover the jar with a small plate, which will prevent contamination, and place it in the sun. The sun will help accelerate the fermentation process, and after 2-3 days, the cucumbers will take on a yellow hue and a tangy taste.
When we see that the cucumbers are ready, we carefully transfer them to another jar, and we strain the juice from the first jar over them, ensuring they are well covered. If we want to preserve this delicacy for winter, we add a bit of salicylic acid, a natural preservative that will help maintain the taste and quality of the cucumbers in the long term. We seal the jar tightly with a lid and store it in the pantry, where they will preserve perfectly, ready to delight us with their fresh taste in the cold season. This recipe is not only simple but also full of flavor, perfect for accompanying various dishes or being enjoyed on its own!
We prepare a 3-liter jar, which will be the place for this pickling process. At the bottom of the jar, we place a slice of bread, which will help develop flavors and texture. On top of this, we sprinkle fresh dill and thyme, herbs that will add a special taste. Then, we carefully arrange the cut cucumbers, trying to organize them as nicely as possible, one next to the other. On top of them, we place another slice of bread to provide support and facilitate the fermentation process.
In a separate pot, we bring 2 liters of water to a boil, adding 3 tablespoons of salt. Salt is essential for pickling, helping to extract the juices from the vegetables and promoting fermentation. Once the water has started to boil, we carefully pour it over the cucumbers, ensuring they are completely covered by the salty liquid. We cover the jar with a small plate, which will prevent contamination, and place it in the sun. The sun will help accelerate the fermentation process, and after 2-3 days, the cucumbers will take on a yellow hue and a tangy taste.
When we see that the cucumbers are ready, we carefully transfer them to another jar, and we strain the juice from the first jar over them, ensuring they are well covered. If we want to preserve this delicacy for winter, we add a bit of salicylic acid, a natural preservative that will help maintain the taste and quality of the cucumbers in the long term. We seal the jar tightly with a lid and store it in the pantry, where they will preserve perfectly, ready to delight us with their fresh taste in the cold season. This recipe is not only simple but also full of flavor, perfect for accompanying various dishes or being enjoyed on its own!
Ingredients
2 kg cucumbers, 1 bunch of dill, 2 sprigs of thyme, salt, water, 2 slices of bread