How to Make Pickled Cucumbers: The Complete Recipe…
Can you smell that summer smell in the air too? What if I told you that we can enclose it in a jar and enjoy it all year round? Today I offer you a recipe that turns simple gherkins into a flavor explosion: pickled cucumbers. This delicious preparation is perfect for hot summer days when you want something fresh, crisp and flavorful to enjoy as an appetizer, side dish or even as a snack. Pickled cucumbers are a timeless classic that lends a lively touch to any dish, and once you taste them, you won’t be able to do without them.
Ingredients:
- 1 kg (2.2 lbs) fresh gherkins (cucumbers)
- 500 ml (2 cups) white wine vinegar
- 500 ml (2 cups) water
- 3 tablespoons coarse salt
- 2 tablespoons sugar
- 4 cloves of garlic
- 2 tablespoons mustard seeds
- Whole peppercorns (both black and pink)
- 4 sprigs of fresh dill
- 2 bay leaves
How to Make Pickled Cucumbers: The Complete Recipe
- The first thing to do is to choose fresh, crisp cucumbers. Wash the gherkins thoroughly under cold running water, then dry them with a clean cloth. Be sure to remove any remaining soil or impurities. Trim the ends of the cucumbers to allow the preserving liquid to penetrate better and evenly. If the cucumbers are too large, you can cut them in half lengthwise.
- Sterilizing the jars is an essential step to ensure optimal preservation of your pickled cucumbers. Wash the glass jars and lids with hot soapy water, then rinse them well. Sterilize them by placing them in a pot of boiling water for about 10 minutes. Drain them and let them dry upside down on a clean cloth. This process will eliminate any bacteria and ensure that your gherkins stay fresh and flavorful for a long time.
- In a saucepan, pour the white wine vinegar, water, coarse salt and sugar. Stir well and bring to a boil, making sure the salt and sugar are completely dissolved. This liquid will be the base of the marinade that will give the gherkins their unique, pungent flavor. Once it reaches boiling point, lower the heat and let it simmer for a few minutes, then turn off the heat and let it cool slightly.
- Arrange the gherkins in the sterilized jars, trying to fill them as much as possible without squashing them too much. Add a clove of garlic, half a tablespoon of mustard seeds, a few peppercorns, a sprig of fresh dill and a bay leaf to each jar. These ingredients will give the gherkins an aromatic and nuanced flavor. Pour the still-warm preserving liquid into the jars, covering the gherkins completely and leaving about an inch of space from the rim.
- Seal the jars tightly with the sterilized lids. Let cool to room temperature, then store the jars in the refrigerator. For maximum flavor, let the pickled cucumbers rest for at least 48 hours before consuming. This resting time will allow the gherkins to absorb all the flavors and become even tastier.
Bon Appétit!
