Instructions:
Clean and Prep:
Thoroughly clean the cucumbers to remove any dirt.
Finely chop the garlic, horseradish, and dill.
Layering:
Place a layer of chopped horseradish, garlic, and dill at the bottom of a 5-liter jar.
Arrange the cucumbers on top of the greens, packing them tightly but leaving about 5 cm of space from the top of the jar.
Salting and Filling:
Add an appropriate amount of salt to the jar. For a 5-liter jar, typically about 2-3 tablespoons of salt are used.
Fill the jar with cold, plain water (not boiled), ensuring that the cucumbers are fully submerged.
Sealing and Storing:
Close the jar tightly with a lid.
Store the jar in a cool, dark place like a basement or cellar.
Maintenance:
Periodically shake the jar gently to ensure the water and salt distribute evenly among the cucumbers.
Tips for Best Results:
Cucumber Selection: Choose fresh, firm cucumbers. Smaller cucumbers often stay crisper.
Salt Type: Use pickling or canning salt to avoid additives that can cloud the brine.
Storage Conditions: Consistent cool temperatures are crucial for maintaining the pickled cucumbers’ quality.
Regular Checks: Occasionally check the jars to ensure the cucumbers remain submerged in the brine to prevent spoilage.
By following this method, you can enjoy crispy, flavorful cucumbers throughout the year without the need for complicated marinating processes. This traditional technique ensures your pickles remain a delightful and economical addition to your meals.
