• Pickled Cucumbers

    by  • August 30 • Canning, Jams and Pickles • 0 Comments

    1a

    As pickles are always present on our tables, especially when it’s cold outside, here you have my recipe.

    This is the recipe that my grandma uses every wear, the same grandma that taught me how to make sun pickles, the wife of the grandfather also known as “the pickle guy” because of his famous pickle in a barrel recipe.

    Ingredients for 1 liter jar

    •     a clean jar, sterilized
    •     fresh cucumbers, hard, dark green, without any spots or scratches, small ones
    •     a few slices of carrot
    •     2-3 cloves of garlic
    •     a hot pepper
    •    fresh celery leaves
    •     1 horseradish (cleaned and cut lengthwise)

    Brine for 1 litre jar

    •      water
    •     1 tablespoon pickling salt (1L jar using 1 tablespoon salt)
    •     1 teaspoon peppercorns
    •     few springs of dill and thyme
    •     3-4 bay leaves

    Method

    Step 1: wash cucumbers and clean all vegetables.

    Step 2: on the bottom of the jar put 2-3 celery leaves.

    Step 3: fill the  jar with cucumbers, layering in sliced carrots and garlic. Do not forget the chilly (be careful not to break it) and some horseradish.

    Step 4: if you are using a large jar add more celery leaves in the middle and some on top and end it with 2 sticks of horseradish  placed in X. The horseradishe is there for cucumbers not to move.

    pickles
    Step 5: the easiest way to calculate the amount of water you need is to pour cold water over cucumbers already stacked in jar,  then take out the water and put to boil. In this water add salt, bay leaves, peppercorns and springrs of thyme and dill. Let boil for about 5 minutes, until the kitchen starts to smell like pickles.

    Step 6: pour the hot brine over the cucumbers till the edge of the jar (pour through a sieve because you don’t want the herbs that boiled in your jar). Be careful not to crack the jar. Grandma uses a knife with a wide blade that she places under the jar before pouring the hot brine.

    castraveti in borcane

    Step 7:  close the jar and place it between blankets. Don’t laugh, cover them well so that they will cool very slow.

    If you want to use preservative read the label carefully.

    And here are the pickles. Ok it may take a few weeks to pickle but this is the recipe.

    Hope to hear from you just to tell me how they came out.

    castraveti murati

    Pickled Cucumbers
    Serves 1
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    Ingredients
    1. a clean jar, sterilized
    2. fresh cucumbers, hard, dark green, without any spots or scratches, small ones
    3. a few slices of carrot
    4. 2-3 cloves of garlic
    5. a hot pepper
    6. fresh celery leaves
    7. 1 horseradish (cleaned and cut lengthwise)
    8. water
    9. 1 tablespoon pickling salt (1L jar using 1 tablespoon salt)
    10. 1 teaspoon peppercorns
    11. few springs of dill and thyme
    12. 3-4 bay leaves
    Instructions
    1. wash cucumbers and clean all vegetables.
    2. on the bottom of the jar put 2-3 celery leaves.
    3. fill the jar with cucumbers, layering in sliced carrots and garlic. Do not forget the chilly (be careful not to break it) and some horseradish.
    4. if you are using a large jar add more celery leaves in the middle and some on top and end it with 2 sticks of horseradish placed in X.
    5. the easiest way to calculate the amount of water you need is to pour cold water over cucumbers already stacked in jar, then take out the water and put to boil. In this water add salt, bay leaves, peppercorns and springrs of thyme and dill. Let boil for about 5 minutes, until the kitchen starts to smell like pickles.
    6. pour the hot brine over the cucumbers till the edge of the jar
    7. close the jar
    Notes
    1. place the closed hot jar between blankets, cover them well so that they will cool very slow.
    Bucataria Familiei Mele http://alexjuncu.ro/
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