Pickled cucumbers
![Pickled cucumbers](https://www.yumecipe.com/_site_media/com_strava/mod_recepty/recipe/00001014/img_en_4x3/pickled-cucumbers_00180.jpg)
There are many recipes for pickled cucumbers. We offer you one of them.
recipe,photo-recipe,pickled cucumber (gherkin),dill,Preserves,Lactose-Free,Seasonal recipes
Preserves
Ingredients
Ingredients
bread | 1.5 | oz | 40 | grams | |
dill | - | ||||
pickled cucumber (gherkin) | 2 | pcs | 2 | pieces | |
pickling mixture for vegetables | 1.75 | oz | 50 | grams | |
salt | 1 | tbsp | 1 | tablespoon | |
sheep horn shaped peppers | 2 | pcs | 2 | pieces | |
water | 1.6 | quart | 1.5 | litre |
Recipe
1.
pickled cucumber (gherkin) 2 pcs
Wash larger, thicker cucumbers and cut them into quarters to two thirds.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001014/small/IMG_6046w.jpg)
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001014/small/IMG_6047w.jpg)
3.
Put the bread in the bottom of a 4 liter preserving jar.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001014/small/IMG_6048w.jpg)
4.
sheep horn shaped peppers 2 pcs
Place cucumbers on the bread. You can lay 1-2 chilli pepers between them. Pickled cucumbers will be slightly spicy.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001014/small/IMG_6050w.jpg)
5.
Wrap an appropriate amount of dill (a ball with a diameter of about 2.5 cm) in clean moistened gauze and place it on top of the cucumbers.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001014/small/IMG_605w1.jpg)
6.
Prepare two thin woods. Immerse them in cold water so that you can bend them easily.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001014/small/IMG_6055w.jpg)
7.
water 1.6 quart (1500 ml) • salt 1 tbsp • pickling mixture for vegetables 1.75 oz (50 g)
Prepare a warm, not hot, infusion from boiled water and salt. Add half of the mixture package in the infusion.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001014/small/IMG_6053w.jpg)
8.
Add warm infusion to cucumbers.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001014/small/IMG_6054w.jpg)
9.
Remove the woods from the water and weight the cucumbers with them down. Add the infusion as needed. All cucumbers must be soaked.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001014/small/IMG_6057w.jpg)
10. 1. day
Cover the jar with a clean cotton cloth for the first day. Place the jar on a deep plate in a warm place.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001014/small/IMG_6063w.jpg)
11. 2-3. day
The next day cover the jar with a plate over the cloth. The cucumbers turn white from the second or third day and start to ferment.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001014/small/IMG_6117w.jpg)
12. 4. day
Check if there is mould on the surface. Only fine bubble foam should be formed. You can remove it with a clean spoon as needed.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001014/small/IMG_6144w.jpg)
13.
Close the cucumbers again and let them ferment. After 8 - 10 days they are suitable for consumption. You can also put them with infusion into smaller bottles and store them in the refrigerator. Their fermentation stops in the cold.
Bon appetit!