Pickled cucumbers, homemade preserves for the winter. A simple, traditional recipe for pickled cucumbers.
Pickling vegetables is one of the oldest ways to extend their life. Currently, fermentation has become very popular and even fashionable. We pickle not only cucumbers and cabbage, but also other vegetables and fruits.
Pickled cucumbers are a classic, yet not every household has the custom of preparing this pickle. It is worth trying, because it is a very simple way of preserving food. You will also find out that no store-bought pickled cucumbers will be as delicious as our own.
INGREDIENTS - additives per liter jar
- Firm cucumbers, hard and small
- 1 - 2 heads of dill
- 2 cloves of garlic
- Horseradish root - about 3 cm
- 2 leaves (optional: blackcurrant, cherry, oak, vine or borage leaves)
- Brinne: for 1 l of boiled water - 1.5 tablespoons of rock salt
- Brinne - boil water, add salt, mix, cool.
- Pour cucumbers with cold water and soak for an hour. After this time, wash the cucumbers and drain them from the water.
- Garlic and horseradish root also wash and peel.
- Place cucumbers tightly in a jar (preferably vertically) alternately with additives and pour cooled brine. Make sure that the cucumbers and additives are completely covered with brine.
- We close the jars and put them in a shaded place at room temperature for a week or two.
- If we pickle cucumbers on hot days, fermentation will be much faster. Cucumbers will be ready when the brine starts to become cloudy, then it is best to put the silage in a cool room.