How to Make Pickled Cucumbers in a Refrigerator
The art of pickling has a history as rich and diverse as the flavors it creates. While the process itself may seem like a complicated dance of ingredients, temperatures, and time, there’s a secret method that unlocks the essence of pickling with unparalleled simplicity. This recipe will take you on a journey to pickle perfection, with an easy, no-fuss approach that keeps your cucumbers crisp and bursting with flavor.
You can also check out our other Pikles Recipes.
Pickling cucumbers in the refrigerator
The art of pickling has a history as rich and diverse as the flavors it creates.
Ingredients
- 1 lb fresh cucumbers
- 10 oz dill inflorescences and stems
- 7 oz blackcurrant leaves
- 2½ oz coarse salt for brine per 1 quart of water
- 3 pcs horseradish leaves
- 1 pc medium head of garlic
- 1 pc small horseradish root
Instructions
- Pick over the cucumbers, removing any wilted or wrinkled ones. Wash them thoroughly with running water and dry them with a towel.
- Wash the currant leaves, dill, and horseradish leaves thoroughly, and dry them on a paper towel.
- Peel the garlic cloves.
- Wash the horseradish root, peel it, and grate it or cut it into straws.
- Prepare the brine by determining the amount of water needed to cover the cucumbers. Put the cucumbers in the container where they will be salted and pour in the required amount of water. Drain this water into a large pot or container.
- Add coarse salt to the water and stir thoroughly to dissolve it completely.
- Place the garlic cloves and chopped horseradish at the bottom of the container. On top, distribute currant and horseradish leaves (reserve one-third of them), as well as dill. Then tightly stack cucumbers, overlapping them with leaves and garlic.
- Fill the cucumbers with the cold brine, cover the top with the remaining leaves. Place a boiled canvas napkin or gauze folded into 2-3 layers on top, and cover it with a wooden circle.
- Leave the cucumbers for two to three days at room temperature. Then move them to a cold place. The pickles will be ready in 3 days. You can place them in jars and store them in the refrigerator.
Notes
- Select fresh, firm cucumbers without any signs of wilting or soft spots. The quality of your cucumbers will significantly impact the final flavor and texture of your pickles.
- The salt-to-water ratio in the brine can be adjusted to suit your personal preference. If you prefer saltier pickles, you can increase the amount of salt slightly.
- Layering the ingredients, including garlic, horseradish, leaves, and cucumbers, is crucial for even flavor distribution. Don’t rush through this step; take your time to build those layers.
- When pickling, it’s best to use non-metallic containers, such as glass or food-grade plastic. Metal containers can react with the brine and affect the taste of your pickles.
