Article content
The easiest way to quickly pickle cucumbers is to add flour among the ingredients. Although it sounds unbelievable, it’s a secret that really works. We’ll show you how to preserve cucumbers so they taste great. You won’t want to try another recipe because this one is perfect.
There’s nothing to preserving cucumbers; you can enjoy them throughout the winter
But why add flour to cucumbers? Many of our grandmothers did it that way to achieve the best flavor. It was something taken for granted and nobody questioned it. If you want to learn the full recipe, read on. You’ll find out which ingredients to use and how to proceed step by step.
For one three-liter jar prepare wheat flour, rock salt, over two kilograms of cucumbers from the garden, a grape or oak leaf, and also horseradish (but you don’t have to add it — it depends on your taste). The best thing about this recipe is that you don’t need to sterilize the cucumbers. Prepare several jars and wash them thoroughly. You can use a simple plastic lid.
You must turn the jars every day so the flour doesn’t settle in one place
Put horseradish, a leaf, and the cucumbers at the bottom of the jars. Pack them in nicely, then sprinkle three tablespoons of salt and flour. Fill with drinking water, preferably rainwater or rested water. Cover the jars with lids and leave them on a tray, because they may leak through the lid. Let the cucumbers sit for 3-4 days and turn them every day so that the flour is distributed throughout the jar.
After four days you can enjoy the cucumbers, but you can let them sit even longer. Then move them to a cooler place, for example to a hallway and later to a cellar or basement. The cucumbers will keep for a year or two. Try them and you’ll see you won’t want any other. It’s better that cucumbers don’t touch each other in the jar, and if you open one, it’s better to eat them soon. Especially if it’s hot outside. Otherwise they can spoil quickly. Enjoy them, for example, with cold meatloaf and bread.
