ChiChiLas Salted Pickled Cucumber

ChiChiLas Salted Pickled Cucumber is a beloved summer tradition. Every year, we carefully prepare salted pickled cucumbers and gherkins using time-tested methods. Don’t worry—we will also share more cucumber recipes with you later in the summer.

WHY SHOULD YOU EAT CUCUMBERS?

Eating ChiChiLas Salted Pickled Cucumber is good for everyone! Firstly, thanks to the alkalizing compounds it contains, this cucumber has effective deacidifying properties and helps remove excess water from the body. Moreover, the product provides a high amount of vitamin C, which strengthens the immune system. Notably, its skin contains most of this vitamin, especially in pickled cucumbers. Furthermore, while enjoying the taste of these vegetables, you also get a dose of vitamin A, which 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.

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 are the cucumbers. I know it is such a huge surprise!

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 that is available all year round on store shelves. This vegetable, in contrast, is long and has a smooth, intensely green crust. Finally, among the green cucumbers, we can also distinguish 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!