Preparing the ingredients and placing them in jars. First of all, we wash well and sterilize both the jars and the lids. We choose pickles as small as possible so that we can put them in 800 ml jars. We wash the cucumbers and drain them. Meanwhile, clean the onion, garlic, carrot and horseradish. We cut the onion into rounds and we cut the roots (carrot and horseradish) into not very thick strips.
At the bottom of each jar put 2-3 slices of onion, a clove of garlic and sprinkle a few peppercorns and mustard as well as a sprig of dill (or dill seeds) and thyme. We place the cucumbers on our feet, as tight as possible and we slip between them horseradish and carrot strips. On top we can put slices of onion, peppercorns and mustard and of course sprigs of dried dill and thyme, which will give a special flavor to cucumbers! If you like you can also put hot peppers, possibly cut into rounds.
Preparing brine with vinegar. In a pot, boil the water, together with the salt and sugar. If you like sweeter cucumbers then you can put 2 tablespoons of sugar, or more. When it starts to boil and the salt and sugar have completely dissolved, add the vinegar and turn off the heat. I didn't put a bay leaf.
Let the brine cool a little, then put it hot in jars, over cucumbers, with a polish. So that the jars do not break, we put the blade of a knife under them when we pour the hot brine! We leave the jars to cool until the next day and only after that we put the lids and store them in the pantry, in the cold, without sterilizing them. After a month and a half or two they are only good to eat.
Pickled cucumbers in vinegar brine - Recipes
Why do we love pickles? Because they have a special taste, because they are healthy, because they match well with a steak, a bean stew or a potato stew and, even if we put boiled brine over them, inside them remains an optimal temperature for the development of good bacteria. , that is, of probiotics. If we used vinegar, it would inhibit their development.
Beetroot, in addition to its nutritional intake, gives it a color you fall in love with. Clear!
When I decided to write the recipe and take the photos, I really thought that I would not be able to reproduce in pictures, their beauty. The moment it starts to ferment, the image is no longer magical.
Cucumbers should be small and without holes.
1. Make a brine and immerse in cucumber34 of cucumber water with half the amount of salt and leave it like this for 24 hours.
2. After this process, let the cucumbers dry well.
3. In a small bowl, alternate layers of cucumber with layers of salt. You leave them like this for 24 to 48 hours.
4. Then wash them well and let them dry.
5. In order to remain crispy, they will be washed, by boiling, in the rest of the water and with a spoonful of salt, for 2 minutes.
6. Put them in glass jars, with new lids, to protect the cucumbers, and vinegar (preservative) will be poured over them.
So, you got some pickles delicious, good at any time.