Ingredients with Measurements:
- 2 lbs cucumbers, sliced
- 2 cups water
- 2 cups white vinegar
- 1/4 cup pickling salt
- 1 tbsp sugar
- 2 garlic cloves, sliced
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 bay leaf
Special equipment needed:
- Large pot
- Mason jars with lids
- Canning tongs
Step-by-step instructions:
1. In a large pot, combine water, vinegar, pickling salt, and sugar. Bring to a boil over medium-high heat, stirring until the salt and sugar are dissolved.
2. Add garlic, mustard seeds, coriander seeds, black peppercorns, and bay leaf to the pot. Stir to combine.
3. Add sliced cucumbers to the pot and bring to a boil.
4. Reduce heat to low and simmer for 5 minutes.
5. Remove the pot from the heat and let it cool for 10 minutes.
6. Using canning tongs, transfer the cucumbers and the pickling liquid to mason jars.
7. Seal the jars with lids and let them cool to room temperature.
8. Store the jars in the refrigerator for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering.
Serving size:
This recipe makes about 2-3 jars of pickled cucumbers, depending on the size of the jars.
Nutritional information:
Each serving (1/4 cup) contains approximately:
- Calories: 10
- Fat: 0g
- Carbohydrates: 2g
- Protein: 0g
- Sodium: 440mg
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use honey instead of sugar.
- You can add other spices such as dill, fennel seeds, or red pepper flakes.
Variations:
- You can add sliced onions, carrots, or bell peppers to the pickling liquid.
- You can use different types of cucumbers such as Persian or English cucumbers.
- You can make spicy pickled cucumbers by adding more black peppercorns or red pepper flakes.
Tips and tricks:
- Use fresh cucumbers for the best results.
- Slice the cucumbers evenly for even pickling.
- Sterilize the mason jars before using them.
- Let the pickled cucumbers sit in the refrigerator for at least 24 hours before serving for the best flavor.
Storage instructions:
Store the pickled cucumbers in the refrigerator for up to 2 months.
Reheating instructions:
The pickled cucumbers are meant to be served cold and do not need to be reheated.
Presentation ideas:
Serve the pickled cucumbers in a small bowl or on a plate as a side dish.
Garnishes:
Garnish with fresh herbs such as dill or parsley.
Pairings:
Pickled cucumbers pair well with grilled meats, sandwiches, or as a topping for salads.
Suggested side dishes:
Serve the pickled cucumbers with roasted potatoes, coleslaw, or grilled vegetables.
Troubleshooting advice:
- If the pickling liquid is too salty, add more water and vinegar to balance the flavor.
- If the pickling liquid is too sweet, add more vinegar and salt to balance the flavor.
Food safety advice:
- Use clean utensils and equipment when making the pickled cucumbers.
- Sterilize the mason jars before using them.
- Store the pickled cucumbers in the refrigerator to prevent spoilage.
Food history:
Pickling has been used as a method of preserving food for centuries. Murături de Castraveți is a traditional Romanian recipe for pickled cucumbers.
Flavor profiles:
The pickled cucumbers have a tangy, salty, and slightly sweet flavor with a hint of garlic and spices.
Serving suggestions:
Serve the pickled cucumbers as a side dish or as a topping for sandwiches or salads.
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Region: Romanian