Sister Anastazja's secret for perfect crunchy pickles revealed
Pickled cucumbers are an indispensable cuisine element, valued for their unique taste and health benefits. Ideal pickled cucumbers should be firm, crunchy, and full of aroma. Sister Anastazja, known for her culinary talents, reveals her secret for perfect pickles. Discover her two simple tricks that guarantee success.
Pickled cucumbers are a real delicacy that enjoys great popularity in cuisine. If you dream of perfectly crunchy pickles that do not lose their firmness, Sister Anastazja's recipe is just for you. By following simple rules, the pickled cucumbers will be delicious and flavorful. Here's how to prepare these exceptional preserves.
The secret to Sister Anastazja's crunchy pickled cucumbers
Sister Anastazja is a master at preparing homemade preserves. Her recipe for pickled cucumbers has won the hearts of many gourmets thanks to its incredible crunchiness and richness of flavor. The key to success lies in the proper selection of cucumber varieties and precise proportions of the brine.
Sister Anastazja recommends using Julian, Botus, Octopus, or Andrus cucumbers. These varieties are ideal for pickling because they ensure hardness and firmness. An essential element is also the brine: Sister Anastazja adds precisely one tablespoon of table salt for every quart of water. Such proportions guarantee an excellent taste and appropriate structure of the pickled cucumbers.
How to prepare pickled cucumbers according to Sister Anastazja's recipe
To enjoy perfectly crunchy pickled cucumbers, you need to follow a few steps precisely.
Ingredients:
- 4.4 lbs of cucumbers (preferably Julian, Botus, Octopus, or Andrus variety)
- 10 dill umbrellas
- 1 horseradish root
- 2 heads of garlic
- 2 quarts of water
- 2 tablespoons of table salt
Preparation method:
- Wash the cucumbers thoroughly and soak them in cold water for an hour.
- Scald and dry the jars.
- Put 2 garlic cloves, one dill umbrella, and a piece of horseradish root in each jar.
- Tightly pack the cucumbers into the jars.
- Prepare the brine: add salt to water, mix, and bring to a boil.
- Pour the hot brine into the jars, seal them, and set them aside in a dry and cool place.
- The pickled cucumbers will be ready to eat after 3 months.
Following Sister Anastazja's simple tips, you can easily prepare delicious and crunchy pickled cucumbers that will delight both household members and guests. Remember to choose suitable cucumber varieties and the correct proportions of the brine, and you are guaranteed success.
