Pickled Cucumbers Recipe

Ingredients:

  • Cucumbers – 1 kg

  • Horseradish – half of a root

  • Garlic – 1 small bulb

  • Bay Leaves – 2-3 leaves

  • Fresh Dill – 1 sprig

  • Peppercorns – 1 teaspoon

  • Mustard Seeds – 1 teaspoon

For the Brine:

  • Water – 1,5 liters

  • Salt – 2 tablespoons

  • Mustard Seeds – half a teaspoon

  • Peppercorns – half a teaspoon

  • Bay Leaves – 2 leaves

  • Fresh Dill – 1 sprig

You will also need a 2 liters jar.

Instructions for preparing pickled cucumbers recipe:

      1. You wash the cucumbers and you peel and clean the garlic, then you cut the cloves into halves. Next you wash and peel the horseradish, then you slice it into chunks of approximately 2 cm long. The dill gets washed as well.

      1. The vegetables get arranged nicely, alternating while you introduce them in the jar.

      1. The peppercorns, the mustard seeds and the bay leaves (the spices) get placed on top of the vegetables.

The Brine:

      1. Put all the ingredients for the brine in a fitting pot and bring them to a continuous boil for a couple of minutes. Once you’ve completed this step, turn of the fire and let them rest for a bit.

      1. After about 10 min, time that we used to let our brine rest, we place the cucumber jar on a metal tray or on top of 2 long knives arranged into an x / cross on the table, in a place from which we will not move it for the next 48 hours. This will prevent the glass of the jar from cracking in contact with the hot / boiling liquid of the brine. After poring in the liquid and after the jar becomes warm / hot, you can remove the knives or the tray at any time…

      1. Then, with the help of a ladle, you pour the brine liquid into your jar until the vegetables are covered by it with about 1 cm. If you have some brine left over, you have to save it because it is possible you might need it later.

In addition :

      1. You let the jar uncovered in the kitchen for 24 hours to help them begin the fermentation before we put the lid on. After the 24 hours have passed, we place the lid on or if you don’t have a lid for your jar, you can use a double layer of cellophane and tie it with some elastic (or even an old pair of silk stockings. You need something elastic that won’t allow the air to get inside). We don’t advise you to use rope because there is the risk that the air might come in. But in the end, if you have enough strength in your hands and you are sure that you would be able to tie it really well without making a knot (because you will want to untie and tie the lid again various times once you start eating your pickles…). Also you can try the rope idea as well… It’s all up to you!

      1. Once you’ve sealed your jar, you must move it immediately into a cool room such as a pantry or even better in your cellar.

      1. After approximately one month your pickles are ready and can last for up to 6 months if they were properly sealed and stored! Once you open your jar we advise you to eat it during the next 1 or 2 months or so…

Preparation time: 1h

Total time for preparing pickled cucumbers recipe: 1 month

Notes:

  • This recipe can be used to pickle green tomatoes as well and the ingredients are just slightly different. The ingredients may vary according to the quantity of vegetables that you wish to pickle and the jars you are using…

  • You can adjust this recipe to fit the quantity of pickles that you wish to prepare. You can pickle more or less vegetables…

  • If you take out of the jar some cucumbers and you don’t consume them all on that occasion and you wish to save them for the next or third day, you can do so. Do not put them back in the jar. They will last in your fridge happily for up to 5 days – 1 week, in a bowl covered with plastic foil.

Tip: If you wish to have spicy pickles, all you have to do is to add 2-3 red chillies in your jar! It’s up to your own personal taste.

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pickled cucumbers recipe
pickled cucumbers recipe
pickled cucumbers recipe
pickled cucumbers recipe

Enjoy! 🙂

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