Season for pickling cucumbers begins: Traditional methods revealed

Vegetable enthusiasts will be pleased to know that the season for field cucumbers is just beginning. July is when they are the firmest and most suitable for pickling. If you want your pickled cucumbers full of flavour and aroma, it's worth knowing one rule.

Pickled cucumbers are a well-known and liked element of Polish cuisine. They are a source of valuable vitamins, minerals, and probiotics that support our immune and digestive systems. The pickling process enriches cucumbers with vitamin C, and their low-calorie count makes them an ideal snack for health-conscious people – after all, there are only 11 calories in 100 grams (3.5 ounces) of cucumbers.

It's worth knowing traditional preparation methods, one of which is the "3 times 3" method, to enjoy pickled cucumbers all year round.

The process of preparing pickled cucumbers begins at the vegetable selection stage. The smaller the cucumbers, the faster they go through the pickling process and become firmer. Therefore, it's worth getting the smallest ones available. The next step is preparing the cucumbers. They should be placed in cold water for at least an hour. This will make the vegetables more crunchy.

For pickling, it is best to use stoneware or glass containers. Before starting the pickling process, thoroughly wash the container and the pickling set, which includes dill flowers, garlic, and horseradish. You will also need a grape, oak, or blackcurrant leaf to prevent the cucumbers from becoming too soft.

Our grandmothers had proven methods for pickling cucumbers. To get the best result, it's worth following the rule of three times three, which means three litres (3 quarts) of water, three litres (3 quarts) of cucumbers, and three tablespoons of salt. By following this proportion, you will get delicious, crunchy cucumbers.

Preparing the pickle is very simple. Boil three litres (3 quarts) of water, then cool it to 40 degrees Celsius (104 degrees Fahrenheit). Add three tablespoons of salt, preferably sea salt or finely ground non-iodized salt. Once the water cools, prepare the pickle.

At the bottom of the container, place some garlic, dill, and horseradish, then lay the vegetables on them. Place the rest of the pickling set on top of the cucumbers. Repeat this process until all the ingredients are used. Finally, pour the brine and cover the container with a small plate. After two days, you will get low-salt cucumbers, and after ten days - pickled cucumbers.