Pickling and pickling cucumbers are one of the oldest methods of preserving them. They come out crispy, slightly sour or sweet-sour, fragrant with garlic and dill. They are a real treasure in the pantry, especially in winter, when stores lack fresh vegetables and fruits. To make them come out perfectly, you need to start with the choice of good cucumbers. Although it may seem that each type will fit, it is not true.
It is best to choose small cucumbers with a small size for pickling (approx. 8-12 cm long). They usually have a compact structure, thin skin and small seed nests. Thanks to this, after stabbing, they will remain crunchy and firm. It is worth reaching for cucumbers of typically processing varietiese.g. Julian, Śremski or Odyys. They have the right shape, do not overgrow and do not contain much water (so they will not become too soft). So avoid overwhelmed and yellowish specimens.
Additionally Pickling cucumbers should be intensively greenwithout any damage and stains. The skin must be slightly roughfirm, and the cucumbers themselves should smell fresh. It is also good to check if they are too soft. Under the pressure of the hands they should put a slight resistance.
Of course It is much better to buy cucumbers straight from the farmer, at a local market or collect from your own backyard vegetable house. It happens that those from the supermarket are stored for too long (that’s why they have a slippery skin) or spraying to keep them fresh longer. All this negatively affects the fermentation process.
Cucumbers preserves can be pickled or marinated (then they are called canned). Although they look similar and often find the same shelves in stores or pantries, they differ in the way of preparation, properties and, above all, taste.
Pickled cucumbers are formed as a result of natural lactic fermentation. It is pouring for pickling is only water and salt, and lactic acid bacteria ensure taste and durability. They are responsible for the sour taste and a beneficial effect on the intestinal microflora. Additions, i.e. garlic, dill or horseradish, are to strengthen the taste.
Pickle (pickled) cucumbers are poured with a mixture of vinegar, sugar, salt and spices. It is vinegar that preserves vegetables, giving them a sweet and sour taste and inhibiting the fermentation process. Vegetable additives (shallot or carrots), as well as spices – mustard, usually reach this type of preparations. They have a milder taste than silage and are more durable than them. Instead, they do not contain probiotics.
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Sweet and sour cucumbers are a classic example of canned preserveswhich have been reigning in Polish pantries for years. Their preparation does not require special skills or complicated ingredients. Sweet and sour cucumbers are a delicious alternative to pickled ones – they have a milder taste, pleasant crunchiness and are more durable, thanks to the acet that preserves. They fit both sandwiches and dinner. Prepared in summer, they will be a great supply for the winter. They are made really easy, so it’s hard to find an excuse not to prepare at least a few jars yourself.
Ingredients:
- a kilo of ground cucumbers,
- 4 shallots,
- 300 ml of wine vinegar,
- 300 ml of apple cider vinegar,
- a piece of lemon peel,
- 600 ml of water,
- 3 tablespoons of sugar,
- a spoon of mustard,
- a spoon of dried dill,
- a spoon of coriander seeds,
- 1/2 teaspoon of granulated garlic,
- horseradish root (approx. 2 cm piece),
- 2 bay leaves,
- 4 allspice grains,
- 4 fennel flowers.
Method of performance:
Wash the cucumbers and cut their tips. Put in scalded and clean jars. Arrange them tightly side by side.
Peel the shallots and cut into very thin rings.
Pour water into a deep pot, both types of vinegar and sugar. Mix the ingredients together. Heat to completely dissolve the sugar, stirring occasionally.
Add the shallot, lemon zest and all spices (mustard, dill, coriander, garlic, bay leaves, allspice, horseradish root to such a marinade pickle. Cook for another 5 minutes.
Hot liquid cucumbers in a jar. On the top of each dish there should be one dill flower and several pieces of onion.
Close the jars tightly and pasteurize (place in a large pot with a cloth, pour water to half the height and cook for about 20 minutes). Then set aside the jars to cool completely.
Store sweet and sour cucumbers in a cool and dry place. They are suitable for consumption even after a few months.
Source: Naz NowoKuje.pl, Sazemer.pl
