Using apples in this soup is definitely a favorite among women; even those who are reluctant to eat vegetables will love it.
26/2/2024
Ingredients for pickled baby cucumbers
- Baby cucumbers: 1kg
- Rice vinegar: 300ml
- Sugar: 50g
- Garlic: 2 bulbs
- Coarse salt: 5g
- Water: 700ml
- A few sprigs of celery and dill; sliced carrots
Step-by-step instructions for pickling baby cucumbers
Step 1: Thoroughly wash and drain the baby cucumbers. If time permits, leave them in a cool, airy place for about a day to let them wilt slightly and lose some moisture; this ensures a crunchier, more golden result after pickling.
Pickling baby cucumbers - Step 1: Preparing ingredients
Step 2: Combine the water, rice vinegar, salt, and sugar in a pot and bring to a boil. Let the mixture cool completely. Boiling the brine helps extend the shelf life of the pickles and prevents the formation of surface scum.
Preparing the pickling brine
Step 3: Peel the garlic and slice the carrots into rounds or strips, as desired. Clean the celery and dill, cut them into segments, and ensure they are thoroughly dry. Wash the glass jar, rinse it with boiling water, and let it dry. Layer the baby cucumbers, carrot slices, garlic, celery, and dill alternately until the jar is full.
Pickling baby cucumbers: Arranging ingredients in the jar
Step 4: Pour the cooled brine into the jar until full, ensuring the cucumbers are completely submerged. If the weather is cold, place the jar near the stove to facilitate fermentation; let the cucumbers ferment for 2–3 days. Pickled Baby Cucumbers
These pickled baby cucumbers are wonderfully crisp, offering a delightful balance of mild sweet and sour flavors, along with the aromatic scent of the accompanying pickled celery and garlic. Once they have reached the desired level of tanginess, transfer them to the refrigerator to store and halt further fermentation.
Delicious, crisp, and tangy pickled baby cucumbers.
