Everyone knows this from their grandparents: summer is the season when fresh fruit and vegetables are preserved. In today's article we will explain to you how you can pickle cucumbers. Quick and delicious for the cold winter days.
Pickling cucumbers: Gherkins according to grandma's recipe
The classic pickles that your grandparents used to pickle have a long shelf life and can be used a lot in wintervaluable vitaminsdelivery. And the best thing: you only need a few ingredients for the sweet and sour cucumbers.
Preserving sweet and sour cucumbers with pickling vinegar: Quick recipe without cooking
Ingredients:
- Use pickling cucumbers with firm flesh. The best varieties are “Vorgebirgstraube” and “Piccoli Di Parigi”, whose fruits are around 12 cm long.
- 125 ml lukewarm or cold water
- 125 ml rice vinegar
- 1 1/2 teaspoons sugar or maple syrup
- 1 1/2 teaspoons sea salt without added iodine, fine
- 1/4 tsp red chili flakes (optional)
- 3 – 4 pinches of freshly ground pepper
- 1 teaspoon fresh dill, chopped
- 2 cloves of garlic, peeled and pressed
- 1 Lorbeerblatt
Preparation:
- Wash and clean the cucumbers. Cut off stems.
- Pour the water, rice vinegar and maple syrup or sugar into a pot, add the salt, red chili flakes and pepper. Stir well until all ingredients have dissolved into the water.
- DieWater and vinegar mixtureBring to the boil briefly over medium heat, remove the foam from the surface and remove the pot from the heat.
- Place the cucumbers upright in a mason jar with a screw lid.
- Spread the dill and garlic cloves over the cucumbers.
- The vinegar mixturefill into the glass. Seal airtight and place in the refrigerator. Let cool for at least 3 hours. In this case, the pickles will last for around 20 days.
Boil down the pickled cucumbers and place them in the stone pot
Ingredients and accessories:
- 1 kg pickling cucumbers with firm flesh
- 130 g onion – cut into wedges
- 400 ml white wine vinegar
- 400 ml water
- 60g sugar
- 1/5 bag of canning aid (for example from Dr. Oetker)
- 2/3 tbsp salt (without added iodine) and spice mixture for pickling cucumbers
- Stone pot with airtight lid to prevent mold formation.
- Weight stones
Preparation:
- First, clean and clean the cucumbers thoroughly.
- Then pour about 2 liters of water into a bowl and add 125 gAdd salt. Stir well until the salt has dissolved.
- Add the cucumbers to the water and let them steep for about 2 days.
- Then remove the cucumbers from the water and carefully check the peels for cracks. Sort out specimens with cracks or damaged areas. Only use healthy pickles.
- Pour the white wine vinegar and water into a pot, add salt and season. Bring to the boil briefly and then remove from the heat.
- First place the onion in the bottom of a stone pot and then the cucumbers on top.
- Pour the hot water and vinegar mixture over the cucumbers. Place the weight stones on the cucumbers to prevent them from floating. Seal the stone pot airtight.
- Store the cucumbers in a cool, dark place for 14 days.
- Optional: Fill the cucumbers into mason jars, seal airtight and place in a large pot. Pour enough water into the pot so that it completely covers the glasses. Bring to the boil and cook at 90 degrees Celsius for half an hour.
Pickle cucumbers without using vinegar
You can also pickle cucumbers without vinegar. Below we offer you a recipe.
Ingredients:
- 125 g rock salt (iodine-free)
- 3 liters of filtered water
- 1 kg pickling cucumbers
- 1 tsp pepper, grains
- 2 tsp red chili flakes
- 2 cloves of garlic
- Dill, chopped
Preparation:
- Pour the water into a bowl, add salt and stir until dissolved.
- Place the vegetables in a mason jar and pour the salted water over them. Fill a zip-top bag with water and place on top of the cucumbers. This is intended to prevent the cucumbers from floating.
- Seal the jars airtight and place them in a dry, dark place. Let it steep for a week.
- After a week, open the jar and wipe off the foam with a cloth. Repeat the process for the next three days and then store the cucumbers in the refrigerator.
Prepare pickled cucumbers in Polish style
When it comes to home-pickled gherkins, the neighbors are experts. You can prepare the cucumbers as follows:
Ingredients:
- 1 kg pickling cucumbers, fresh and with firm flesh
- 125 g rock salt or sea salt without added iodine
- 3-4 garlic cloves, pressed
- 4 tablespoons dill, finely chopped
Preparation:
- Thoroughly clean and trim the cucumbers.
- Put 100 g of salt in a pot, pour one liter of hot water over it and bring to the boil briefly.
- Add the cucumbers to the boiling salted water and remove the pot from the heat.
- Place the cucumbers, dill and garlic cloves in a preserving jar and pour salt water over them. The water should completely cover the cucumbers.
- Store in a cool, dark place; the cucumbers will be ready after 4 days and can be eaten in the next 30 days.
- In contrast to other recipes, the cucumbers should not become crunchy after 4 days, but rather soft.
Season pickles
Traditionally, the pickles are only seasoned with garlic and dill. But there are many other variants:
- Basil
- Oregano
- Thymian
- mint
- sage
- Rosemary
- Savory
- Coriander seeds
- Senfkörner
- Fennel seeds
Recipe for spice mix for pickles:
- 2 THE Senfkörner
- 4 tablespoons Herbes de Provence (French herb mixture of savory, rosemary and thyme)
- 1 teaspoon black pepper, whole
- 1 teaspoon bay leaves, chopped
- 2 teaspoons Coriander seeds
- 1 tsp red pepper
Place all ingredients in a clean jam jar, stir and store in an airtight container in a dry, cool place.
Pickle crunchy cucumbers
Usually the cucumbers become soft after pickling. If you want them to stay crisp, you can add a large grape leaf to the glass. Of course, first rinse and clean the leaf thoroughly.
By the way, you should definitely keep open jars of pickles cold. They can be stored in the refrigerator at a temperature between 1 and 3 degrees Celsius for around 10 days.
If there is an unpleasant smell or taste, be sure to throw away the pickles and never consume them. Not sterilizedGlasses in the fridgeStore for a maximum of 10 days.
