Pickling Cucumbers the Old-Fashioned Way
These cucumbers definitely won't survive until New Year's.
Friends, the #Chef_Pop_Cook column is back.
A truly manly snack.
Your loved ones will completely forget about other pickles until they've eaten all of these cucumbers.
Ingredients:
Fresh cucumbers (as many as will fit in the jar);
2-3 dill umbrellas;
1-2 horseradish leaves;
3 garlic cloves per jar;
60 grams of salt per liter of water (a three-liter jar will require approximately 1.5 liters of brine);
1 tablespoon mustard powder;
1 hot pepper. (cut into three pieces.)
Preparation:
1. Place horseradish leaves, a dill umbel, peppercorns, then cucumbers at the bottom of the jars, and then another dill umbel on top.
2. Dissolve salt in cold water and fill the jars to the brim.
3. Let sit for 2-3 days until a foam forms, then let the foam settle.
4. Then pour the brine into a saucepan and bring to a boil. Meanwhile, top with fresh garlic cloves, preferably cut in half.
5. Now sprinkle 1 tablespoon of mustard powder.
6. Lastly, pour in the brine and seal the jars.
Turn the jars upside down and let them cool, uncovered.
P.S. If you cannulate cucumbers, make a video and tag me, so we can see how many of us there are.