The Content Of The Article:
- Which cucumbers are suitable for loading?
- Harvest cucumbers properly
- Acid pickles strengthen the immune system and intestinal flora
- dill pickles
- Fast cucumbers (shakers)
Whether in brine, as vinegar or dill cucumber: pickled cucumbers are a popular snack - and have been for a long time. More than 4,500 years ago, people in Mesopotamia preserved their cucumbers in brine. And millennia later, the insertion and canning of cucumbers enjoys great popularity. In Germany especially the Spreewald is known for its spicy vegetable specialty, but also in Eastern Europe it is a standard side dish for many different dishes.
Conserving even harvested vegetables from their own garden has become a real trend among hobby gardeners. For those who have already harvested cucumbers that they have grown themselves know how profitable the plants can be: the more often you harvest the juicy fruits, the faster new ones will grow.
Which cucumbers are suitable for loading?
With cucumbers one differentiates between salad and inlay cucumbers. While cucumbers are traditionally consumed fresh from the greenhouse or processed into cucumber salad, pickles are grown for preservation purposes only. Strictly speaking, pickling cucumbers are nothing more than young cucumbers, since they both belong to the species Cucumis sativus. Pickling cucumbers, however, are certain varieties that not only remain much smaller, but also do not have such a smooth surface. In addition, their taste is much lower. While cucumbers are usually tied up, cucumbers can also grow on the ground because they are more resistant to disease. They thrive in the field because of their shorter growing season, which is why they are often referred to simply as free-range cucumbers. However, they are similar heat-loving as cucumbers and the yield is significantly higher in the greenhouse.
Pickled cucumbers stay much smaller than conventional cucumbers
Harvest cucumbers properly
If you have previously sufficiently watered and fertilized, you can look forward to in August and September has a rich harvest. However, the fruits are not torn from the cucumber vine, but carefully cut the stem with a knife or a pair of scissors. On the shell you can tell if the cucumber is ripe. It should be colored evenly green. Are already bright spots to see it is overripe. An early harvest has another advantage, because smaller fruits are more intense in flavor. So do not wait too long at the harvest, because the more you harvest, the more you can expect. After all, the plant can put all its energy into the ripening of the new fruits. Recommended is a harvesting rhythm of at most two to three days - as long as the plant needs to train new fruits. With mini or snack cucumbers you can even pick new fruits every day.
Acid pickles strengthen the immune system and intestinal flora
Pickled cucumbers are not only delicious but also have many other benefits. In addition to the desired durability they strengthen the immune system and the intestinal flora. For this purpose, a natural process is used: Due to the moist environment and the withdrawal of oxygen, lactic acid bacteria on the surface convert existing carbohydrates into acids. These acids make the cucumber last longer. The two classic methods for preserving cucumbers are pickling in vinegar or salt. The latter ensures that the cucumbers last about a year and produces slightly less sour cucumbers. However, those who prefer a more intense acidity with their pickled cucumbers or want to store them longer are well advised to put them in vinegar. Of course, salt and vinegar are not the only ingredients. According to your own taste, you can add all sorts of spices and vegetables whose taste accents the cucumber should take on.
In the following sections, we will introduce four popular recipes for pickled cucumbers.
Ingredients for six one-liter glasses:
3.5 kg of cucumbers
4 medium onions
1 bunch of dill herb with flowers
6 teaspoons of mustard seeds
White wine vinegar
Fill the washed cucumbers, the onions cut into rings, dill herb and dill blossoms as well as the mustard seeds into the boiled jars. Then boil the vinegar with salt and water (1 part vinegar, 2 parts water, 2 tablespoons salt per liter of water), lather the liquid as needed and pour hot over the cucumbers. Instead of the water-vinegar mixture, you can also use finished cucumber vinegar, as it is currently on the market. Seal the jars airtight and cook for 30 minutes at 90 degrees.
The finished cucumbers not only taste refreshingly good, they are also prepared in no time
Fast cucumbers (shakers)
Ingredients for two to three persons:
6 tablespoons of vinegar
1/2 teaspoon salt
2 teaspoons cane sugar or a few drops of liquid sweetener
1/2 teaspoon freshly ground pepper
2 tsp of mustard seeds
2-3 tablespoons fresh dill
2 small shallots
Peel the cucumbers, remove seeds and cut into bite-sized pieces. Mix the remaining ingredients and place in a preserving jar. Add the cucumber, close the glass and shake well. The glass is now placed in the refrigerator for at least twelve hours to pull through and occasionally shaken occasionally.
Cucumbers are slightly milder in flavor than pickled cucumbers
Ingredients for four one-liter glasses:
2 kg of cucumbers
4 cloves of garlic
4 stalks dill
2 liters of water
110 g of salt
4 grape leaves or 12 sour cherry leaves
Thoroughly wash the cucumbers in cold water, then spread them over the cleaned glasses and add 1 garlic clove, 1 stalk dill and 1 grape leaf or 3 sour cherry leaves. Boil the water with the salt (if necessary, add a tablespoon of vinegar if the water contains a lot of lime). Pour the still boiling salted water over the cucumbers until they are completely covered, then close the jars immediately. After seven to ten days, the cucumbers are ready. The glasses are only opened shortly before consumption.
Intense and sour taste promises the finished gherkin
Ingredients for five one-liter glasses:
2 kg of cucumbers
800 ml light vinegar (white balsamic vinegar or spicy vinegar)
1.2 l of water
400 g of sugar
3 tablespoons salt
4 teaspoons yellow mustard seeds
2 tsp black peppercorns
1 tsp allspice
1 tsp juniper berries
1 big onion
5 bay leaves
2 teaspoons dried dill
Brush cucumbers thoroughly and wash and place in salted water overnight (rising bubbles are normal). The next day lightly mortar the juniper berries, allspice, pepper and mustard seeds so that the peels rip. Bring the vinegar, sugar, salt and water to a boil while cooking the cucumbers in portions for two minutes each. Cut onions into rings and layer between the cucumbers in the thoroughly cleaned glasses. Add 1 bay leaf, 1 teaspoon crushed spices and ¼ teaspoon dill per glass. Distribute the boiling broth on the glasses, then close the lids immediately. Turn the glasses upside down and leave for two to three weeks in a dark place.