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This recipe is very interesting, because when pickling cucumbers we have an established „ritual“ in which we pickle the cucumbers in vinegar and other preservatives. In this case you will not need them, because in the recipe you will pickle them in mineral water. You will find that it is a very good brine that you will use more often.
The basis is quality cucumbers and also quality water
To pickle sour cucumbers you will need:
- 5 kg of small cucumbers
- 2 packs of dill
- Garlic – add to taste, as each person prefers
- Water
- Salt
If you don’t have homegrown cucumbers, choose them really carefully, because quality matters a lot. Then wash them well. Put one pack of dill into each bottle or jar. Place the cucumbers preferably into large five-litre bottles, but if you have smaller cucumbers you can also put them into smaller jars. If you don’t fill the whole bottle, you can add cauliflower to the cucumbers as well, which also tastes great when pickled.
Add garlic to taste – some people like spicier pickles, so they can add up to 10 cloves. However, you can omit it entirely. Then fill the bottles with water. Check that your bottles or jars are well sealed so that no air can escape.
Put the jars in a cool, dark place
Prepared in this way, the cucumbers can be stored, for example, in the cellar. They will last up to three months once opened; if you leave them sealed, you can keep them in the cellar for a little longer. To reach into the bottle, it is necessary to use a fork or another tool. Preferably use jars with a wide mouth or plastic bottles that you can easily cut open.
This recipe is simple in that you will not need vinegar or any preservatives and the cucumbers will still stay fresh for a long time and you can enjoy them throughout the winter. Definitely try this trick — you’ll save time pickling and the cucumbers will be cheaper. You can also try pickling other kinds of vegetables. Don’t forget to check that the lids are tightly closed, otherwise the vegetables will spoil even in the cellar.
