9 out of 10 are wrong: here's how sourdough cucumbers become truly crunchy, according to a Transylvanian grandmother. Here's the recipe:

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Pickled   gherkins   are   an essential ingredient   in   summer stews   :   whether   it's   paprika potatoes   ,   slambuc   ,   or   cellar stew,  gherkins   are   almost   a   must.   Making them   is   n't   difficult   ,   but   a   little   carelessness  can   lead   to   them   ending up   in the   garbage   instead   of   the   refrigerator   . 

According to   an expert   Transylvanian   housewife   ,   the key   to   success lies  in the   ideal   temperature   and fermentation   time   .   If   these   are   not   correct,   the cucumbers can become   too soft,   slimy   , or   even   give off   an   unpleasant   odor   .   Now   we'll reveal   a   recipe   where   the   secret   ingredient   is   flour   :   this   gives   the   fermentation   the   final   push   .

What's more,   it's   not only   tasty   ,   but   also   healthy   :   fermented   cucumbers   aid   digestion   ,   help   restore   intestinal flora   after   antibiotic treatment   , and   can prevent   bloating   .

Here is   the   tried and tested recipe  :

Ingredients:

  • 2.5   kg   of   pickling cucumbers  

  • 2   bunches   of   flowering dill

  • 1.5   liters   of water

  • 1.5   tablespoons   of salt

  • 1   teaspoon   mustard seeds (   optional)

  • 1   teaspoon   black  peppercorns 

  • 1   teaspoon   coriander seeds

  • 3   cloves of garlic

  • 1-2   bay leaves   (   optional   )

  • 2   tablespoons of   flour

I wash   the cucumbers thoroughly  ,   peel them, and cut off   the ends   .   I cut   the   thicker   pieces   crosswise   ,   but   leave   the ends   intact   .   Meanwhile   , I boil   water   with   salt   and   let   it   cool   to   about   70   °   C.

I placed half   the dill   in the   bottom of   a   large   jar   and   sprinkled   the flour   over   it . I   arranged   the cucumbers in a row  ,   adding   the garlic   ,   mustard seeds   ,   and   pepper   between   them   . I alternated   the ingredients   and   finally   added the  remaining   dill   and   bay leaves   .

I pour the   cooled  brine   into the jar   ,   cover it   , and   place it   on a tray   to prevent   it from spilling.   I put it in a  warm   place   , and   it's   usually   ready   on the third   day   .   At   that point   , I taste it;   if   it's good   , I strain it,   remove the dill   , and put   the cucumbers   in   smaller   jars   .   I pour   their   juice   over them   and   put them   in   the refrigerator   .

This   method   guarantees   crunchy,   delicious   pickles   that   certainly   won't   end up   in   the   trash   !



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