Pickled, crispy cucumbers with garlic: sharing secrets and the easiest recipe

Cucumbers are one of the simplest, tastiest, and healthiest vegetables, consisting of 90% water, which makes them an indispensable product in the heat. They can be used to make delicious salads, as well as drinks and even desserts. But most often they are pickled, canned, salted, and fermented.

The FoodOboz editorial team has selected the simplest but most successful recipe for you, which was posted on the yimo_in_ukraine Instagram page for delicious, crispy fermented cucumbers with garlic, dill, and berry leaves.

Tips:

1. To make the cucumbers crispy, cover them with cold water for 6 hours!

2. Cut off the tips, this also affects whether they will be crispy.

3. Pickle the cucumbers for 3-4 days. During this time, the brine should become cloudy, foamy, and may even leak. Be sure to pour the brine into a saucepan after 4 days, boil it, and pour the hot brine back into the jars with the cucumbers.

Ingredients:

• Fresh cucumbers approx. 2 kg

• Dill umbrellas - 2-3 pcs.
• Garlic - 4 cloves.

• Black pepper - 5 peas
• Bay leaf - 1 pc.

• Horseradish leaves - 2-3 pcs.

For the brine:

• water - 1.5 liters

• salt - 100 g.

1. Wash the cucumbers and leave them in cold water for 6-8 hours.

2. Then cut off the tips of the cucumbers, they will be more crispy.

3. Put half of the herbs and spices in the bottom of the sterile jars, then put the cucumbers, pour the brine over them, and top with the remaining herbs.

4. Cover the jars with nylon lids, if you have metal ones, just cover them, allowing air to enter.

5. Keep the cucumbers at room temperature for 3-4 days.