• Sun Pickles

    by  • July 16 • Canning, Jams and Pickles • 8 Comments

    sun pickels

      A simple, 5 days, you-can’t-ruin-it pickle recipe.

    • a clean, large jar
    • cucumbers, not very small
    •  2 carrots (peeled and sliced​​)
    • fresh thyme and dill
    • fresh Celery leaves
    • pickling salt (not table salt-1 tablespoon per liter of water)
    • 4-6 cloves of garlic (you can add more if you like garlic)
    • mustard seeds (1 teaspoon per liter of water)
    • a few peppercorns
    • one chilly

    castraveti si morcovi

     

     Wash cucumbers well and cut off their ends. Using a knife, slit the cucumbers through lengthwise just short of the end.

     In the bottom of the jar, place some fresh thyme and dill and a few celery leaves .

    Fill  jar with cucumbers, layering in sliced carrots and garlic. Do not forget the chilly.

    If you are using a large jar add more herbs in the middle and some on top. Add peppercorns and mustard seeds.

    Add the water and salt to a saucepan. Cook over medium heat and stir until the salt dissolves. No need to boil.

    Pour brine over cucumbers, enough to cover.

    Ready !!!!

    Cover the jar with a small saucer and place it in the sun. Bring the jar in at night. Within 3 days, you should see tiny bubbles, indicating the cucumbers are fermenting. When the tiny bubbles have stopped rising (around 5 days), they are ready to be put on the table. Serve cool and store in refrigerator.

    castraveti-murati

    Sun Pickles
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    Ingredients
    1. a clean, large jar
    2. cucumbers , not very small
    3. 2 carrots (peeled and sliced​​)
    4. fresh thyme and dill
    5. fresh Celery leaves
    6. pickling salt (not table salt-1 tablespoon per liter of water)
    7. 4-6 cloves of garlic (you can add more if you really like garlic)
    8. mustard seeds (1 teaspoon per liter of water)
    9. a few peppercorns
    10. one chilly
    Instructions
    1. Wash cucumbers well and cut off their ends. Using a knife, slit the cucumbers through lengthwise just short of the end.
    2. In the bottom of the jar, place some fresh thyme and dill and a few celery leaves .
    3. Fill jar with cucumbers, layering in sliced carrots and garlic. Do not forget the chilly.
    4. If you are using a large jar add more herbs in the middle and some on top. Add peppercorns and mustard seeds.
    5. Add the water and salt to a saucepan. Cook over medium heat and stir until the salt dissolves. No need to boil.
    6. Pour brine over cucumbers, enough to cover.
    Notes
    1. Cover the jar with a small saucer and place it in the sun. Bring the jar in at night. Within 3 days, you should see tiny bubbles, indicating the cucumbers are fermenting. When the tiny bubbles have stopped rising (around 5 days), they are ready to be put on the table. Serve cool and store in refrigerator.
    Bucataria Familiei Mele http://alexjuncu.ro/
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    8 Responses to Sun Pickles

    1. 22.07.2013 at 11:07

      Ţi-am văzut şi această reţetă pe tastespotting şi ştiam că este a ta chiar înainte de a vedea numele utilizatorului. Ai un stil aparte, foarte fain, de altfel.
      Să ai o zi frumoasă!

      • 22.07.2013 at 03:07

        Liana multumesc mult !! Te pup,

    2. 25.07.2013 at 10:07

      Cat de frumoase sunt borcanele tale cu castraveciori. Bravo!

      • 25.07.2013 at 05:07

        borcanele ca borcanele..dar sa vezi continutul !!!

    3. Viorica Moise
      29.09.2013 at 07:09

      sínt deliciosi,,mereu íi fac,,,multumim pentru retetá.!!! cu respect.!!!

    4. bianca
      09.07.2014 at 11:07

      Ce grozav arata , si eu practicam aceasta reteta si vreau doar sa adaug ca zilnic scoteam si vanturam zeama din borcan de 2-3 ori , in momentul cand incepeau sa fiarba ! Si apoi , cand erau murati si buni de consumat ii pastram in frigider! In zilele calduroase de vara erau un DELICIU !!!

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