Lightly salted pickled cucumber

Lightly salted pickled cucumber is a popular summer treat that many people love to prepare. Every summer, making cucumbers into pickled, lightly salted varieties, and gherkins becomes a must-do activity. Don’t worry—we’ll share more delicious cucumber recipes later in the summer to keep your taste buds refreshed.

WHY SHOULD YOU EAT CUCUMBERS?

Eating lightly salted pickled cucumber is good for everyone! Firstly, thanks to the alkalizing compounds it contains, this cucumber variety 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. Therefore, while enjoying the taste of lightly salted pickled cucumber, you also provide yourself with a dose of vitamin A that positively affects eyesight, as well as B group vitamins.

Cucumber mainly consists of water, which makes it extremely easy to digest and contains a small number of calories. 100 grams of green cucumber is only 15 calories. The medium size pickled cucumber has 10 calories.

Which cucumbers should you use to make pickled cucumbers?

To make pickled cucumbers, you first have to use the right ingredients. Among these, the most important are the cucumbers. Surprisingly, this might come as a huge surprise!ز

Among the cucumbers, there are three main varieties. Firstly, the ground cucumber is characterized by rough skin and can reach sizes up to 15 cm. Secondly, the greenhouse cucumber is a variety available all year round on store shelves. This vegetable is long and has a smooth, intensely green crust. Finally, among the green cucumbers, you can also find gherkins, which are small in size and perfectly suitable for marinades.

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!