Chichilas crispy cucumber pickle

Chichilas crispy cucumber pickle is a must-have summer treat for anyone who loves crunchy, flavorful snacks. Every summer, we make a variety of pickled cucumbers, including salted pickled cucumber Chi Chi Las and gherkins. Don’t worry — we’ll be sharing more delicious cucumber recipes with you later this summer!

WHY SHOULD YOU EAT CUCUMBERS?

Eating this vegetable is good for everyone! First of all, thanks to the alkalizing compounds it contains, cucumber has effective deacidifying properties and helps remove excess water from the body. Moreover, the product is rich in vitamin C, which strengthens the immune system. Notably, the skin contains most of this vitamin, especially in pickled cucumbers. While enjoying the taste of these vegetables, you also supply your body with vitamin A, which positively affects eyesight, as well as B group vitamins that support overall health.

Cucumber mainly consists of water, which is why it is extremely easy to digest and contains very few calories. For example, 100 grams of green cucumber has only 15 calories. Similarly, a medium-sized pickled cucumber contains just 10 calories.

WHAT KIND OF CUCUMBERS SHOULD BE USED TO MAKE PICKLED CUCUMBER?

To make pickled cucumbers, you have to use the right ingredients. The most important, of course, are the cucumbers — I know, such a huge surprise! If you want to achieve the perfect Chichilas crispy cucumber pickle, choosing the right cucumber variety is essential.

Among the options, there are three main types. The first type is ground cucumber. It has rough skin and can grow up to 15 cm long. Farmers grow greenhouse cucumbers year-round, and shoppers can easily recognize them by their long shape and smooth, intensely green skin. Lastly, gherkins — small, firm cucumbers — work perfectly for marinades and help create the signature crisp in Chichilas crispy cucumber pickle.

INGREDIENTS FOR PICKLED CUCUMBER

• 8 medium sized cucumbers (per jar)
• garlic cloves (2 per jar),
• dill (the flower is best),
• horseradish leaf,
• horseradish root (1cm per jar)
• 1 l of water
• 1 1/2 tbsp of salt

METHOD:

1. Firstly wash cucumbers in cold water. It is best to leave them in a cold water bath for a few hours or even overnight.
2. In the jar put garlic cloves, dill flower, horseradish root and leaf.
3. Then put in the cucumbers. Make sure they are nice and tightly fitted in there.
4. Boil the water. Once it is boiled in a separate bowl mix in the water and salt. Mix it up so the salt is nice and incorporated.
5. Add the water to the jar so the cucumbers are fully submerged (not all water might be used up).
6. Leave it aside in a shade for 1-2 days.

 If you want to make them quicker cut the very ends of the cucumbers and the time to get them ready be cut in half.

They will be good for 3-4 days. The longer the semi-pickled cucumber will be in the jar the sourer they will get. It is not so they are going bad they will just lose their taste of freshness and saltiness that distinguishes them!