Grandma's secret to perfect pickles: The ultimate 3-3‑3 rule
6:03 PM EDT, July 4, 2024
Soon, the pickling season for cucumbers will begin. So, it's good to know our grandmother’s rule. It will make the pickles firm, aromatic, and full of flavor.
Pickled cucumbers are an integral part of the cuisine. They are not only delicious but also healthy—they contain plenty of vitamins and minerals and probiotics that positively affect our gut flora. Thanks to the pickling process, the vitamin C content in cucumbers increases, which strengthens the immune system. This addition will be appealing to anyone maintaining a healthy diet.
Pickled cucumbers are low in calories, so they are also a great snack. However, to enjoy their taste and nutritional value all year round, it's worth knowing a few tried-and-true preparation methods. One of them is the grandmother's "3 times 3" rule.
How to pickle cucumbers? Grandma’s method works
Many grandmothers have their kitchen secrets for fluffy cakes or crunchy pickles. The key to success with cucumbers is selecting the right ones. Choose fresh, young, medium-sized cucumbers with intensely green skins. Avoid overgrown and yellowish ones, which soften quickly.
Moreover, it's worth soaking the cucumbers in ice-cold water before pickling. Leave the vegetables for a few hours, or preferably overnight. This step will make the cucumbers exceptionally crunchy.
What is the "3 times 3" rule?
The three-times-three method works best for the pickling process. It involves adding 3 kilograms (7 lbs) of fresh cucumbers to 3 kilograms (3 quarts) of water and 3 tablespoons of salt. A few cloves of garlic, horseradish leaves and roots, and a sprig of dill will give the vegetables an even deeper flavor.
How do you pickle cucumbers using grandma’s method? First, choose suitable cucumbers. The best for pickling are those that are medium-sized, firm, and undamaged. Soak them in water, boil 3 liters (3 quarts) of water, and add salt. Once the salt dissolves, set the brine aside to cool.
Place horseradish leaves, garlic cloves, and a dill sprig at the bottom of a large jar. Arrange the cucumbers closely together, interspersing them with the remaining ingredients. Once the brine is cool, pour it over the cucumbers, ensuring they are all submerged. Cover the jar with gauze or seal it, and set it in a cool place for a few days.
The pickling time for cucumbers depends on individual taste preferences. Lightly pickled cucumbers will be ready in two to three days, while more intensely flavored ones need a few weeks.
