- Pickling cucumbers is art, and grandpa recipes hide the secrets of perfect crunchiness.
- The key is the choice of small, hard ground cucumbers and the right flood from hard salt.
- Grandpa adds a secret ingredient – currant leaves – which ensure firmness and unique taste.
- Find out how the currant leaves affect the crunchiness and freshness of pickled cucumbers!
My grandfather makes the most delicious pickled cucumbers under the sun
Pickling cucumbers is not only a way to maintain these delicious vegetables, but also a tradition passed down from generation to generation, hiding the secrets of perfect crunchiness and acidic aroma. Many people wonder how to properly mow cucumbers, so that they are firm and crunchy later. Unfortunately, one seemingly trivial mistake can spoil the taste and consistency of our preparations. Of course, the most important stage of this process is, first of all, choose small ground cucumbers with a dark green skin. They should be hard to the touch, without soft stains and damage. This means that they are fresh and have the right water content. Another extremely important issue is the properly prepared flood. You need 1 tablespoon of harden salt for each 1 liter of water. Of course, the water is best to make it boiled and cooled. And now it’s time for ingredients. My grandfather’s recipe assumes the addition of one secret ingredient to cucumbers, thanks to which they are crispy and tasty.
Recipe for crunchy pickled cucumbers of my grandfather. Adds one secret ingredient
The impact of a soaked spice added to the jar, along with vegetables. We must not forget about horseback, garlic, and kick – necessarily with canopies. They give our preparations a characteristic aroma and help to maintain their crunchiness. In my grandfather’s recipe, there is one more ingredient, which just contributes to the fact that the cucumbers are hard and firm. He always added currant leaves to each jar with cucumbers. Why? Currant leaves contain tannins that have cucumbers hardening. Thanks to them, the cucumbers remain firm and crunchy, even after a long time of pickling. What’s more, they give the cucumbers a characteristic, delicate aroma and taste that enriches the taste of silage. Currant leaves also have natural antibacterial properties that help prevent the development of unwanted bacteria and mold during fermentation. All you have to do is put in each jar after 2-4 washed currant leaves.
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