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Winemaking
For fans of bold, tangy flavors and ever-popular appetizers, we have a pickled cucumber recipe that always works and disappears from the table in no time. Don’t wait—preserve your cucumbers and enjoy their distinctive taste for many months, especially in winter. They’re a great addition to sandwiches, spreads, and meals. Pickled cucumbers are traditionally paired above all with meats and charcuterie, but they also go wonderfully with many other dishes—try them to highlight the flavors of vegetarian dishes, too!
Pickled Cucumbers Recipe
Preparation:
- Wash the cucumbers and pack them tightly into jars along with all the spices. We recommend using a jar weight for preserves, which will keep the cucumbers fully submerged under the brine at all times. The weight also makes it easier to drain the contents of the jar.
- Prepare the brine. Place all its ingredients in a pot and bring to a boil. Fill the jars with the hot brine and seal them tightly.
- Time for pasteurization. Place the jars with still-hot contents in a pot of water. Wait until the water starts boiling, then pasteurize the jars for 8 minutes. Do not exceed this time so the cucumbers remain firm.
- After pasteurization, remove the jars from the pot and let them cool.
Note: Due to the vinegar and pasteurization, the cucumbers will slightly change color.
Enjoy! ...because homemade is better!
