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Sun Pickles

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.
Bucătăria Familiei Mele http://alexjuncu.ro/


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