Sour pickles perfection: A summer tradition in kitchens

Summer definitely tastes like quick pickled cucumbers. Everyone makes them a little differently, but I especially like my mom's recipe. They never spoil and are always perfectly crisp and firm. No matter how many jars she makes, they disappear in an instant as soon as they're ready.

They are easy to digest, taste great, and on top of that, they have only 12 calories per 100 grams. During the summer, quick pickled cucumbers are one of the best and healthiest snacks we can choose. They are also natural probiotics that support the functioning of our digestive system and keep our intestines healthy. They also contain vitamins C, B, K, E, and minerals such as potassium, magnesium, and calcium.

The true master of quick pickled cucumbers in my family is my mom. Every single time they come out just perfect. The secret lies in simplicity and attention to seemingly small details. Mom selects only fresh, firm garden cucumbers that she washes thoroughly and soaks in cold water to remove bitterness. The jar cannot lack garlic, dill, or horseradish, which give the cucumbers their unique flavor.

Instead of jars, mom uses a stoneware dish, which she covers with a plate and presses down with a cup filled with water. After three days of patient waiting, the cucumbers are ready to be crunched.

The master brine is an important element. My whole family makes it the same way, as observed from my mom.

Ingredients:

        
• 2 kilograms of garden cucumbers,
• 6-8 centimeters of horseradish root,
• 4 medium horseradish leaves,
• 8-9 dill umbels,
• 5-6 cloves of garlic.

Brine

  
• 1.5 liters of boiled, cooled water,
• 1.5 tablespoons of non-iodized salt.

Method:

              
1. Wash the cucumbers thoroughly and soak them in cold water.
2. Cut off the ends.
3. Peel the horseradish root and cut into slices, and cut the garlic in half.
4. Place a horseradish leaf, dill branches, and pieces of horseradish and garlic at the bottom of the stoneware.
5. Place the cucumbers upright, tightly next to each other.
6. Cover the cucumbers with dill and a horseradish leaf.
7. Dissolve the salt in the water. Pour the resulting brine over the cucumbers in the jar, so that they are all covered.
8. Cover the stoneware with a plate and place a weight on it, such as a cup or jar filled with water.

After 3 days (ET), the cucumbers are ready to be crunched. Enjoy!