Buy all ingredients right below the recipe
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 flower heads
- 10–15 bay leaves
- 20 allspice berries
- 5 teaspoons mustard seeds
- 5 teaspoons whole black peppercorns
- 30 cloves
YOU WILL ALSO NEED
- Canning jars
BRINE PROCEDURE
- 1Heat 2 liters of water to 70–80 °C and add salt, sugar, saccharin, and pour in vinegar. Bring to a boil and cook for 2 minutes. Then remove from heat.
PROCEDURE
- 1Carefully wash the cucumbers and clean them with a brush if necessary. Slice carrots and horseradish into rounds. Halve larger rounds. Halve the onion and slice it into half-moons.
- 2Place 5 carrot rounds, 1–2 horseradish rounds, a little onion, 1–2 dill flower heads (depending on size), ½ teaspoon mustard seeds, 2 allspice berries, ½ teaspoon whole peppercorns, 1–2 bay leaves (depending on size), and 3 cloves into the bottom of each jar. Then carefully arrange the cucumbers in the jars.
- 3Pour the warm brine over the cucumbers. Seal the jars with lids, 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 onto their lids. Once cooled, turn the jars upright and store them.
Tip
You can add whole cinnamon or whole green peppercorns to the brine.
Smaller cucumbers are tastier.
Cucumbers in an unopened jar will last for 2 years.
For better overview, label the jars with the production date.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef