Opposite to popular belief, pickling is incredibly easy, and takes only a couple of minutes to make pickles a la McDonalds.
You can pickle almost any vegetable and make awesome refreshing salads, eat them on bread or as starters.
Tip: If you want to make a larger amount of pickles, invite your family, friends or neighbours to help you, have fun, and share a couple of jars with them.
In this recipe I’ll use cucumbers (gherkins), but you can also use carrots, cauliflowers, cabbage leaves, broccoli, beetroot, etc. and even combine different sorts of veggies.
Pickles are a also a great way to preserve healthy food for winter, and enjoy your vitamins with a delicious salty and sour taste.
Important: Wash the jars and lids with warm soapy water and let air dry before filling.
Ingredients (for 2x1l jars)
- 500g cucumbers
- 500ml water
- 500ml white/apple vinegar
- 1 tablespoon salt
- 1 teaspoon sugar
- 5-6 peppercorns
Preparation (10 min)
- Mix in the brine – water, vinegar, salt and sugar in a jar or mixing cup and stir until the salt and sugar are dissolved. Take a sip to check the taste is as you like it, if necessary, add a bit more of the missing ingredient and stir to dissolve again.
- Slice the cucumbers as you prefer, I usually slice them to tiny circles, but you can also make stripes, or even leave them entire.
- Pack the cucumbers into jars tightly, dropping a few peppercorns along the way.
- Pour the brine over and seal the jars.
- Let them ferment for 48 hours. This way the pickles will have couple of weeks shelf life. If you let the pickles ferment for 4 weeks, they should last at least a year.
In the western countries, dill is often added to pickles. In the eastern ones, garlic, hot pepper flakes, cumin, coriander seeds and other herbs can be added.