Pickled Cucumbers

10 JARS OF 750 ML EACH

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BRINE

150 g granulated sugar
25 saccharin tablets
500 ml vinegar
1 teaspoon salt

INGREDIENTS

3 kg small pickling cucumbers
5 peeled medium carrots
1 peeled horseradish
2 peeled onions
10–15 dill umbels
10–15 bay leaves
20 allspice berries
5 teaspoons mustard seeds
5 teaspoons whole black pepper
30 cloves

YOU WILL ALSO NEED

Canning jars

BRINE INSTRUCTIONS

1
Heat 2 liters of water to 70–80 °C and add salt, sugar, saccharin, and vinegar. Bring to a boil and cook for 2 minutes. Then remove from heat.

INSTRUCTIONS

1
Carefully wash the cucumbers and clean them with a brush if necessary. Slice the carrots and horseradish into rounds. Halve the larger rounds. Halve the onion and slice into half-moons.
2
Place 5 carrot rounds, 1–2 horseradish rounds, some onion, depending on size 1–2 dill umbels, ½ teaspoon mustard seeds, 2 allspice berries, ½ teaspoon whole peppercorns, depending on size 1–2 bay leaves, and 3 cloves at the bottom of the jars. Then carefully stack the cucumbers in the jars.
3
Pour the warm brine over the cucumbers. Seal the jars, place them in a canning pot, and cover with water. Heat to 80 °C and maintain this temperature for 7 minutes. Then remove the jars and immediately turn them upside down on the lid. Once cooled, turn the jars upright and store.

Tip

You can add a whole cinnamon stick or whole green peppercorns to the brine. Smaller cucumbers are tastier. Cucumbers in unopened jars last for 2 years. For better organization, label the jars with the date of production.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef