Grandma’s secrets: Perfect pickles for taste and health

Nobody needs to be convinced that pickled cucumbers are delicious and healthy. They are certainly among the most frequently prepared preserves. Even if we've been making them for years, we still look for methods to make them the best. That's when it's worth checking out how our grandmothers managed it.

Pickled cucumbers are an inseparable element of our cuisine, valued for their unique taste and health benefits. Perfect pickled cucumbers should be firm, crunchy, and full of aroma. That's exactly how our grandmothers made them.

Pickled cucumbers are indispensable for salads, as an addition to sandwiches, or for soup. They have many uses in the kitchen, and eating them as often as possible is good. They are an actual vitamin bomb and natural probiotic. They contain large amounts of vitamins C, K, and A, which remarkably benefit our bodies. Vitamin C, which is twice as abundant in pickled cucumbers as in fresh ones, boosts immunity, fights infections, and synthesizes many vital compounds in our bodies. Vitamin K is essential for proper blood clotting and calcium management, and it is necessary in our daily diet.

Pickled cucumbers are also rich in vitamin A, which supports eye health, improves skin, hair, and nails, and regulates thyroid function. Besides vitamins, pickles also provide many valuable minerals and probiotics, such as lactic acid, which aids digestion and maintains proper gut flora. Regularly consuming pickled cucumbers strengthens the immune system, protecting us from various infections and viruses.

Additionally, pickled cucumbers have anti-cancer properties. The compounds they contain help in cancer prevention, lower cholesterol levels, and support the cardiovascular system. They are low in calories, and the fibre they contain keeps you feeling full for longer.

Pickled cucumbers are healthy, but how do you make them taste the best? According to an old rule used by our grandmothers, the 3x3 method is important. What does it involve? To make pickled cucumbers perfectly crunchy and aromatic, three basic spices must not be missing: garlic, horseradish, and dill. But that's not all; each of these should be added in three different places in the jar of cucumbers – at the bottom, middle, and top. This way, the spices evenly penetrate the cucumbers, giving them a unique taste and aroma.

It's not the only tried-and-tested method related to the number 3. Another one is related to proportions. Simply combine 6.6 lbs of cucumbers with 6 quarts of water and 3 tablespoons of salt. It's easy to remember and the best way to make delicious, firm, and crunchy cucumbers.

• Cucumbers for pickling should be fresh, healthy, and firm, without discoloration or dents on the skin. The best ones will be small to medium-sized cucumbers. Large, overgrown ones with yellowish skin will not only be harder to fit into the jar, but they will also be less tasty.
• It's good to soak cucumbers in cold water for a few hours. This way, they will retain their crunch after pickling.