Grandma's "3 times 3" rule: Perfecting the art of pickling cucumbers
Soon, cucumber pickling season will begin. So it's good to know our grandmother's rule. It will make the pickles firm, aromatic, and full of flavour.
4 July 2024 17:03
Pickled cucumbers are an integral part of the cuisine. They are not only delicious but also healthy – they contain plenty of vitamins and minerals, as well as probiotics that positively affect our gut flora. Thanks to the pickling process, the vitamin C content in cucumbers increases, which strengthens the immune system. This addition will be appealing to anyone maintaining a healthy diet.
Pickled cucumbers are low in calories and are also a great snack. However, it's worth knowing a few tried-and-true preparation methods to enjoy their taste and nutritional values all year round. One of them is the grandmother's "3 times 3" rule.
How to pickle cucumbers? Grandma’s method works
Many grandmothers have their kitchen secrets for fluffy cakes or crunchy pickles. Regarding cucumbers, the key to success is selecting the right ones. Choose fresh, young, medium-sized cucumbers with intensely green skins. Avoid overgrown and yellowish ones, which soften quickly.
Moreover, it's worth soaking the cucumbers in ice-cold water before pickling. Leave the vegetables for a few hours, or preferably overnight. This step will make the cucumbers exceptionally crunchy.
What is the "3 times 3" rule about?
The three-times-three method works best for the pickling process. It involves adding 3 kilograms (7 pounds) of fresh cucumbers to 3 litres (7 quarts) of water and 3 tablespoons of salt. A few cloves of garlic, horseradish leaves and root, and a sprig of dill will give the vegetables an even deeper flavour.
How do you pickle cucumbers using grandma’s method? First, choose the right cucumbers. The best for pickling are those that are medium-sized, firm, and undamaged. Soak them in water, then boil 3 litres (3 quarts) of water and add salt. Once the salt dissolves, set the brine aside to cool.
Place horseradish leaves, garlic cloves, and a sprig of dill at the bottom of a large jar. Arrange the cucumbers closely together, interspersing them with the remaining ingredients. Once the brine is cool, pour it over the cucumbers, ensuring they are all submerged. Cover the jar with gauze or seal it in a cool place for a few days.
The pickling time for cucumbers depends on individual taste preferences. Lightly pickled cucumbers will be ready in two to three days, while more intensely flavoured ones need a few weeks.
