Forget store-bought pickles and pickles—making your own pickles is much tastier and easier, too. Start by choosing the freshest cucumbers and pay attention to their crunch and bite. Then prepare a savory brine with vinegar, dill, garlic and a little heat. Let the cucumbers marinate in this aromatic mixture and give them an irresistible flavor. Over time, the cucumbers transform and become the perfect accompaniment to sandwiches, burgers and salads. Treat yourself to the joy of making your own pickles and take your culinary creations to a new level of flavor.
- 1 kg small pickled or fluted cucumber
- 85 g coarse crystal sea salt
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tbsp yellow mustard seeds
- 10 cloves
- a few pieces of mace blades
- Pinch of dried chili flakes (optional)
- 2 bay leaves
- 700 ml white wine vinegar, plus 3½ tbsp
- 100g white sugar
- a handful of dill sprigs
Sterilizing jars and equipment
Wash jars and lids in hot, soapy water, rinse, then place on a baking sheet and place in the oven on low heat for 10 minutes or until completely dry. If you want to use rubber seals, remove the seals and place the lid in freshly boiled water. Make sure you also sterilize any funnels, ladles, or spoons you use. Before you begin, all equipment must be sparkling clean to remove any bacteria or yeast from the work.
Choose the right vinegar
In order for the cucumbers to last in the jar, the vinegar must have an acidity of 6%. White wine and malt vinegar contain 6%, but apple cider vinegar has a slightly lower acidity and is therefore better suited to chutneys.
Choose the right salt
Do not use table salt for pickling as the release agents can lead to a cloudy, discolored result. Look for either coarse crystal salt or coarse grain salt.
Cover the vegetables
Leave a few centimeters of space at the top of the jar and make sure the vegetables are well covered with vinegar. A pestle or the end of a rolling pin is ideal for pressing the vegetables into the vinegar.
Storage of cucumbers
If these cucumbers are salted or brined and stored in a cool, dark place, they should last for several months unopened. Softer vegetables like beans and cucumbers are most likely to get soggy faster because they are the most watery.
- Cut the pickled or panicled cucumbers into sticks or slices.
- Place the coarse crystal sea salt in a large bowl, cover and let sit overnight.
- Drain the saline solution and then rinse.
- To prepare the vinegar, place all the spices in a medium saucepan.
- Roast over low heat until they begin to smell aromatic.
- Finally add the dried chili flakes as they can easily get caught.
- Add the bay leaf, add all the vinegar and sugar, allow to dissolve and bring to a boil.
- Add the dill sprigs.
- Fill the cucumbers into jars, pour the hot vinegar over them and close them.
- Ready to eat in 2 weeks or longer if you prefer.
Equipment and tools
To prepare this recipe you will need the following equipment and tools:
- Jars with lids
The ingredients used in this recipe do not contain common allergens such as gluten, dairy, nuts or soy. However, please ensure that all equipment and utensils used are thoroughly cleaned to eliminate possible cross-contamination with allergens.
Storage and leftovers
Once you have prepared the pickles, you can store them in a cool, dark place for several months as long as the jars remain unopened. However, please note that softer vegetables such as beans and cucumbers may become soggy more quickly due to their higher water content.
Health Benefits of Dill Pickled Cucumbers
Dill pickled cucumbers are not only delicious but also provide several health benefits. These pickles are made from fresh cucumbers, dill sprigs, and various herbs and spices. Pickling preserves the cucumbers and enhances their flavor, making them a popular choice for sandwiches, salads and as a side dish. Let’s explore the health benefits of dill pickled cucumbers:
- Rich in vitamins and minerals: Cucumbers are low in calories but full of important vitamins and minerals. They are a good source of vitamin K, vitamin C, magnesium, potassium and manganese. These nutrients contribute to bone health, immune function and overall well-being.
- Promote hydration: Cucumbers have a high water content, making them an excellent choice for maintaining hydration. Eating dill-pickled cucumbers helps maintain the body’s fluid balance and supports various bodily functions.
- Help with digestion: Cucumbers contain fiber, which aids digestion and promotes regular bowel movements. Pickling further enhances the digestive benefits as the vinegar used in pickling can help relieve stomach discomfort.
- Possible antioxidant properties: Dill-pickled cucumbers can provide antioxidants that help protect the body from oxidative stress and the damage caused by free radicals. Antioxidants contribute to overall health and can reduce the risk of chronic disease.
- Probiotic Benefits: Some dill pickled cucumber recipes may require fermentation. Fermented foods like cucumbers may contain probiotics, which are beneficial bacteria that support gut health and aid digestion.
- Low calories: Dill-pickled cucumbers are a low-calorie snack option, making them suitable for anyone watching their calorie intake. They provide flavor and crunch without adding excessive calories to your diet.
It’s important to note that while dill-pickled cucumbers offer health benefits, moderation is key. Pickles typically contain high levels of sodium, so people with high blood pressure or those watching their sodium intake should consume them in moderation. Also pay attention to the ingredients used when pickling, such as: B. the type of vinegar and salt to ensure they meet your dietary preferences and restrictions.
In summary, dill pickled cucumbers are a tasty and healthy addition to your diet. With their vitamins, minerals, moisture-boosting properties, and potential antioxidant benefits, they offer a flavorful alternative to regular cucumbers. Enjoy them as a snack, add them to your favorite meals, or incorporate them into your homemade sandwiches for a delicious and nutritious treat.