Pickled cucumbers are perhaps the most popular pickles in Romanian cuisine. These vegetables are not only crunchy and delicious, but also extremely healthy. Cucumbers are rich in antioxidants and are an excellent source of vitamin K, necessary for blood clotting and bone health.
An important aspect in preparing pickled cucumbers is choosing quality ingredients and the right brine solution. Cucumber brine usually contains water, salt, vinegar and spices such as dill, garlic and cherry leaves. It is essential that the brine completely covers the cucumbers to prevent mold from forming.
To obtain the best pickled cucumbers, it is recommended to:
Using fresh and small cucumbers, as they are crispier and absorb the brine better.
Adding cherry leaves or horseradish to the jar, as these help to maintain the firmness of the cucumbers.
Keep the jars at room temperature for the first 2-3 days to start the fermentation process, then store in a cool place.
Monitor the jars to eliminate any air bubbles or top up with brine, if necessary.
Consume after at least 2 weeks, during which time the cucumbers have absorbed all the flavors of the brine.
According to a study conducted by the National Institute of Public Health, regular consumption of pickles, including pickled cucumbers, can improve digestion and strengthen the immune system due to their high probiotic content.
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