Pickling season: How to get the best cucumbers this July

Pickles offer valuable vitamins, minerals, and probiotics that support our immune and digestive systems. The pickling process enriches cucumbers with vitamin C, and their low caloric content makes them an ideal snack for those concerned about health—after all, 3.5 ounces of cucumbers contain only 11 calories.

Knowing traditional methods of preparing pickles is helpful for enjoying them throughout the year. One such method is the "3 times 3" technique.

The process of preparing pickles starts with selecting the vegetables. The smaller the cucumbers, the quicker and firmer they will be. Therefore, it is beneficial to choose the smallest ones available. The next step is to prepare the cucumbers by placing them in cold water for at least an hour, making them more crunchy.

Stoneware or glass containers are ideal for pickling. Before you start, carefully wash the container and the pickling set, which includes dill flowers, garlic, and horseradish. You will also need a grape, oak, or currant leaf to prevent the cucumbers from becoming too soft.

Our grandmothers had proven methods for pickling cucumbers. To achieve the best result, follow the "3 times 3" rule: three quarts of water, three quarts of cucumbers, and three tablespoons of salt. By maintaining this proportion, you will get delicious, crunchy cucumbers.

Preparing the pickle brine is straightforward. Boil three quarts of water and then cool it to 104 degrees Fahrenheit. Add three tablespoons of salt, preferably sea salt or finely ground non-iodized salt. Once the water cools, you should prepare the brine.

Place part of the garlic, dill, and horseradish at the bottom of the container, and then arrange the vegetables on top. Add the rest of the pickling set over the cucumbers. Repeat this step until all the ingredients are used. Finally, pour the brine and cover the container with a small plate. After two days, you will have light pickles and full pickles after ten days.