Pickled cucumbers can be prepared in a barrel, a stone pot or a jar. In fact, they are ground cucumbers with additions: dill stems and umbels, horseradish roots and garlic cloves covered with water and salt. You can easily buy such a product in any supermarket, but it has long been known that home-made preserves taste the best.
The simplest recipe for pickled cucumbers. Stick to the one spoon rule
Pickled cucumbers are made as a result of lactic fermentation. Natural sugars are converted by fermenting bacteria into lactic acid. The entire process takes place in brine, i.e. an aqueous solution of rock salt. If you are planning to make preserves, prepare the following ingredients:
- 2 kg of small ground cucumbers,
- 2 heads of garlic,
- A bunch of dill with umbels,
- A piece of horseradish root,
- 4 tablespoons of rock salt.
From the given proportions you should get four jars of cucumbers with a capacity of 1 liter. You will get the best taste if you stick to rule of one tablespoon of salt per liter of water. It’s better not to overdo it with salt, because if they spend several weeks in very salty water, you won’t be able to preserve their taste.
The simplest recipe for pickled cucumbers Photo Władysław Czulak / Agencja Wyborcza.pl
How to make crispy pickled cucumbers? The recipe is really simple
Rinse the jars with boiling water. Wash cucumbers, dill and horseradish under running water. Cut the root into small pieces and divide the garlic head into cloves. Put dill, garlic and horseradish at the bottom of the jar. Then insert the cucumbers vertically and tightly. Boil 2 liters of water and add 4 tablespoons of rock salt. Stir until the salt dissolves and pour the mixture over the contents of the jars. Place one slice of scalded lemon on top. Thanks to it, the cucumbers will be crispy and hard. Sour protects them by giving them a soft consistency. Finally, close the jars and put them in a cool place for three weeks. If you feel like it, vote in our poll below.
ADVICE! You can also put horseradish, oak, vine, raspberry or cherry leaves into the jar with cucumbers. They protect against the breakdown of pectin and allow cucumbers to remain crisp. Thanks to this, the pickles are not soft.
Source: Gazeta
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