My husband’s pickled cucumbers are the world championship. He always adds this one to the jar …

My husband’s pickled cucumbers are the world championship

Summer for many Poles is time to make preserves. Because probably none of us can imagine autumn and winter without a supply of pickled cucumbers in the pantry. After all, these sour delicacies are not only delicious and you can prepare many dishes later, but are above all healthy. They contain probiotics, vitamins, minerals and antioxidants, thanks to which they can bring many health benefits. And how to mow cucumbers to make them delicious and hard? Certainly, each of us has a recipe for pickling cucumbers, which in many families is passed down from generation to generation. Undoubtedly, however, the key in this process is, but also the spices we add to the jars. They affect the taste and consistency of our preparations. My husband found under the sun. His preparations are the world championship. This one ingredient adds simply to each jar.

Recipe for hard pickled cucumbers. Add this 1 ingredient

The authorship of my husband is really simple, and the whole secret of the taste of his preparations lies in one ingredient, namely oak leaves. Well, oak leaves, just like cherry and currants, contain tannins that help maintain cucumbers. They make cucumbers keep their crunchy and hardness. In addition to oak leaves added to pickling, it is also worth soaking cucumbers in cold water before put them in jars. This procedure helps to remove the soil, dust and other impurities from the surface of the cucumbers, but also cucumbers that will absorb water from pickling, they will better maintain their structure during the fermentation process.

Pickling cucumbers step by step

1. Wash and cut out the tips of the cucumbers.
2. Brew jars and caps.
3. Prepare a brine: boil water and salt, cool.
4. At the bottom of the jar: garlic, horseradish, dill, optional spices.
5. Place the cucumbers tightly in a jar.
6. Pour the cooled brine so that the cucumbers are covered.
7. Twin the jars.
8. Set aside at room temperature for 5-7 days.
9. Move to a cool place.
10. Ready to eat after 2-3 weeks.