Natural Fermented Pickled Cucumbers

This recipe was automatically translated from Romanian. View original here
Natural Fermented Pickled Cucumbers

It is my favorite recipe for preserving cucumbers, the simplest, safest and healthiest. There are many variations on it, I have been experimenting for several years, this year I can say that I managed to find the perfect formula with the help of a friend :) Here I put the quantities for 10-12 jars of 800ml, but you can vary them depending on your consumption of pickles.

Ingredients

Cucumber
4.5 kg
Choose fresh and small cucumbers.
Carrots
4 pieces
Garlic cloves
30 pieces
Bloomed dill
2 pieces
a bunch
Chilli pepper
3 pieces
optional
Horseradish
5 pieces
Whole black pepper
1 tbsp
Mustard seeds
100 g
is optional, I usually put mustard seeds only with pickled cucumbers in vinegar
Laurel leaves
20 pieces
Water
5 l
Pickling salt(no iodine)
5 tbsp

Step by step

1

Wash the jars well and drain them of water.

2

Wash and clean the rest of the vegetables and spices. In each jar put 2-3 sticks of dill, 3 cloves of garlic, half a horseradish root, a few slices of carrot, 6-10 black peppercorns, 0.5 teaspoon mustard seeds, 2 bay leaves and a few a small piece of hot pepper (according to preference).

3

Arrange the cucumbers well in jars, so that there are no empty places - I fit 5-6 cucumbers.

4

Put the cucumbers that do not fit in the jar with a few spices in a larger pan or bowl - you will use them to fill the jars after the cucumbers are left there.

5

Boil 5 liters of water with 5 tablespoons of salt (The proportion is 1 liter of water to 1 tablespoon of salt).

When the salt and water are boiling well, pour it into jars and a box of cucumber reserves - so that it covers all the vegetables well.

 

6

Close the jars tightly and leave them in the shade for a day (I usually keep them in the kitchen on the table).

7

Then drain the water from the jars and the bowl back into a big pan and boil it.

8

Let it boil well for 2-3 minutes and pour it back into the jars.

Let the cucumbers ripen for another day.

9

The next day, drain the die from the jars into the pan again, put it to boil. During this time, fill the empty spaces formed after the cucumbers have been left with the ones in the box. Arrange well, you can force them a little.

Then pour the boiling mill back into the cucumber jars, put the lid on and close tightly.

10

After closing well, gently turn the jar over to check for leaks. If it leaks, force the lid to close properly. Then turn the jars upside down on a towel until they cool.

It is kept in the pantry, closet even at room temperature.

11

You can vary the amount of cucumbers and spices as you like, it is important to keep the proportion of water with salt. Cucumbers are good to eat in 2-3 weeks after you close them.

I hope I explained the steps well, if something is not understood ask me in the comments.

I confidently recommend the recipe, it is perfect for lovers of sour and crunchy cucumbers.

Good appetite!

Quantity: 5 kg (10-12 jars of 800ml)
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Canning

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