We are quickly entering the pickling season, all for winter. In this recipe, I will show you how to make the best pickled cucumbers. In this case, pickled cucumbers with STIR. This pickling recipe is perfect for a bean stew, a dish of pickled cucumbers with pork. And why not after a night of excessive indulgence.
These cucumbers, placed in plain water with salt, specifically one tablespoon of salt (25-30g) per liter, make them just right. They are tangy, as they should be, and crunchy, you would think you're eating them fresh, such a delight!
The ingredients for these pickles, even assorted pickles, as I also used some green tomatoes, can be found below in the description, and the step-by-step recipe for pickled cucumbers in the video.
Chef Paul Constantin wishes you a good appetite!
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Ingredients for pickled cucumbers with STIR:
For a 5 kg jar:
- 3 kg of cucumbers, medium-sized;
- 2-3 small cherry branches;
- 3 celery branches;
- 3-4 seedless STIR branches, per jar;
- 6 pieces of horseradish root, 50-60g;
- 1-2 hot peppers;
- 3-4 fresh lovage branches;
- 10-12 garlic cloves;
- 1 large carrot, sliced into rounds;
- 4-6 dill umbrellas, depending on size;
Brine for pickled cucumbers:
For a 5-liter jar, you will need about 2 liters of brine, but make a little more to be safe.
For one liter of (spring) water, add 25-30g of coarse salt, without iodine.
Let the cucumbers soak in water with 2 tablespoons of vinegar to hydrate, remove bitterness, and firm up the skin. Then rinse and place them in the jar.
Enjoy your meal!
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Director, Author, Camera & Editor: Paul Constantin
#ChefPaulConstantin #pickles #pickledcucumbers