How to make homemade pickles?
Homemade pickles are much tastier and also much healthier thanks to the probiotics they contain.
It's time to choose the freshest, most beautiful and hardest ones and put them in jars
Voila system!
Food
31/07/2022
Sunday, July 31, 2022, 07:45
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Homemade pickles (Photo: ShutterStock)
After learning the right way to store cucumbers, it's time to talk about pickles.
There is nothing to talk about the taste - homemade pickles do not resemble any store-bought pickles, that is a settled fact.
But did you know how healthy they are?
Like the yogurt and the sourdough bread that contain natural probiotics thanks to the fermentation process in their preparation, so home pickles are rich in bacteria that are so healthy for the digestive system and the immune system.
Just before the outdoor cucumber season ends, it's time to pick the freshest, prettiest and hardest ones and put them in jars.
After you make it once you will find out how easy and simple it is.
Cucumbers pickled in salt
Recipe by: Walla system!
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20 minutes work
Easy to prepare
fur
Stuffed and pickled
vegetables
kosher
As soon as you make it once, you realize how simple it is.
Fresh cucumbers waiting to be eaten
Ingredients
1 kg of small or medium cucumbers, narrow and hard
1 teaspoon coarse salt for every glass of water
10 sliced garlic cloves (you can also use less, according to taste)
3 units of dried hot pepper (less is also possible, according to the desired degree of spiciness)
1 sauerkraut (you can also use less or replace with 2-3 stalks of celery)
10 whole peppercorns (permission)
For the conversion table click here >
Preparation
How do you make pickled cucumbers?
1
Preparing the jar:
find a large jar that will easily and densely contain the cucumbers (otherwise the cucumbers will start to float).
Alternatively, you can use several medium and oblong jars.
Sterilize the jar by pouring boiling water into it.
Carefully pour into the sink and let the remaining steam evaporate and dry.
2
Preparing the cucumbers
: Wash the cucumbers well in cold water.
Wipe with a clean towel, one by one, and carefully remove stems and dry flowers if any (they may contaminate the jar and ruin the fermentation).
This is also the time to get rid of cucumbers that have blemishes or wounds.
They will be good for the salad not the pickle jar.
3 With clean hands, arrange the clean cucumbers in the sterilized jar, placing slices of garlic, hot pepper, dill stalks and allspice grains in between.
4 Mix a glass of filtered water (it is preferable to use water from a water purifier) with a teaspoon of salt, until it dissolves and pour over the cucumbers.
Continue like this until the jar is full of water that covers the cucumbers (and no cucumber tip is left out).
Don't have a water purifier?
Boil a liter of water with 4 teaspoons of coarse salt, cool to room temperature and pour over the cucumbers to cover.
5 Seal the opening of the jar with plastic wrap and close with the lid.
Place in a shady and cool place (not in the refrigerator) for 4 days.
If the cucumbers are particularly small, sometimes they are ready after 3 days.
6 Transfer to the refrigerator, and pull out with a clean fork (!) whenever you feel like a delicious homemade pickle.
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Food
cooking
Tags
recipe
cucumbers
Pickles