Cold Pickled Cucumbers

Healthy 890 Last Update: Mar 19, 2021 Created: Feb 26, 2021 0 0 0
Cold Pickled Cucumbers
  • Serves: 20 People
  • Prepare Time: 2 hours 30
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Easy
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Be sure to take note of this recipe for pickled cucumbers, cooked in a cold way, because they turn out to be unusually tasty and crunchy. But, as in any business, there are subtleties here. For example, did you know that the phase of the moon is an important condition for the successful preparation of pickles and pickles? It really is. Cucumbers, put on pickle on the full moon and on the days preceding it, are soft and "empty". The best phase for cooking pickled cucumbers is the first week after the new moon. By the way, this rule also applies to pickling cabbage. Thus, choose the day you want and prepare pickles for the winter in a cold way. You will see: everyone will like them!

Ingredients

Directions

  1. Prepare cucumbers for cold pickling. Sort through the fruit, removing the limp and wrinkled. Then wash the cucumbers thoroughly with running water and pat dry with a towel.
  2. Wash currant leaves, dill and horseradish leaves for pickled cucumbers and pat dry on a paper towel. Peel the cloves of garlic. Wash the horseradish root, peel and plan.
  3. Prepare the brine. To do this, first determine how much water you need to completely cover the cucumbers. Put the fruits in a container where they will be salted (tub, barrel). Pour in the right amount of water, then gently drain into a large saucepan or other large container
  4. Add coarse salt to the water and mix thoroughly to completely dissolve. Strain through double-folded cheesecloth into another container (saucepan, deep bowl).
  5. Place the cloves of garlic and sliced ​​horseradish on the bottom of the pickling container. Spread the leaves of currant and horseradish on top (set aside a third), as well as dill. Then arrange the cucumbers tightly, shifting them with leaves and garlic.
  6. Pour cold brine over the cucumbers, cover with the remaining leaves on top. Put a boiled canvas napkin or gauze on them, folded in 2-3 layers, then a wooden circle and bend.
  7. Leave the cucumbers for two to three days at room temperature. Then move to a cold place. Pickles will be ready in 2-4 days. They can be arranged in jars and kept in the refrigerator.

Cold Pickled Cucumbers



  • Serves: 20 People
  • Prepare Time: 2 hours 30
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Easy

Be sure to take note of this recipe for pickled cucumbers, cooked in a cold way, because they turn out to be unusually tasty and crunchy. But, as in any business, there are subtleties here. For example, did you know that the phase of the moon is an important condition for the successful preparation of pickles and pickles? It really is. Cucumbers, put on pickle on the full moon and on the days preceding it, are soft and "empty". The best phase for cooking pickled cucumbers is the first week after the new moon. By the way, this rule also applies to pickling cabbage. Thus, choose the day you want and prepare pickles for the winter in a cold way. You will see: everyone will like them!

Ingredients

Directions

  1. Prepare cucumbers for cold pickling. Sort through the fruit, removing the limp and wrinkled. Then wash the cucumbers thoroughly with running water and pat dry with a towel.
  2. Wash currant leaves, dill and horseradish leaves for pickled cucumbers and pat dry on a paper towel. Peel the cloves of garlic. Wash the horseradish root, peel and plan.
  3. Prepare the brine. To do this, first determine how much water you need to completely cover the cucumbers. Put the fruits in a container where they will be salted (tub, barrel). Pour in the right amount of water, then gently drain into a large saucepan or other large container
  4. Add coarse salt to the water and mix thoroughly to completely dissolve. Strain through double-folded cheesecloth into another container (saucepan, deep bowl).
  5. Place the cloves of garlic and sliced ​​horseradish on the bottom of the pickling container. Spread the leaves of currant and horseradish on top (set aside a third), as well as dill. Then arrange the cucumbers tightly, shifting them with leaves and garlic.
  6. Pour cold brine over the cucumbers, cover with the remaining leaves on top. Put a boiled canvas napkin or gauze on them, folded in 2-3 layers, then a wooden circle and bend.
  7. Leave the cucumbers for two to three days at room temperature. Then move to a cold place. Pickles will be ready in 2-4 days. They can be arranged in jars and kept in the refrigerator.

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