We’ve been dreaming of these pickled cucumbers since we returned from our holiday in Rome. With the coming of autumn and cold season, comfort food has returned to our menu. Chicken noodles soup, beef stew, homemade pizza or garlic bread are some of the delights that warm us on chilly days.
But these pickled cucumbers are a completely different level. Spicy, crunchy and slightly salty, they are perfect for an authentic Romanian dinner, an American burger or even a Hungarian goulash, they are so versatile and especially easy to prepare.
I must confess that when it comes to traditional Romanian food, my grandmother is my cookbook. Nothing beats the experience of a grandmother in the kitchen. The recipe is simple, but especially delicious.
- 10 jars (500g each)
- 3 kg small cucumbers
- 3 l of water
- 3 tablespoons kosher salt (one tablespoon per liter of water)
- garlic (2-3 cloves of garlic per jar)
- horseradish (stripes)
- sprig of fresh dill
- red hot chilli peppers (one per jar – optional, if you prefer slightly spicy pickles)
- carrot strips (optional)
Step 1: Be sure to sterilize your jars.
Step 2: In a large pot, combine water and salt and mix until the salt dissolved.
Step 3: In each jar place 3-4 sprigs of dill, 2-3 cloves of garlic, 3-4 peppercorns, and horseradish.
Step 4: Now it’s time to stuff your cucumbers in tightly. Make sure your jar is full. If you prefer, you can add some carrot strips.
Step 5: Pour the salted water into the jars, making sure to cover the cucumbers and close it with the lids snug on top of the jars.
Step 6: Refrigerate. Your pickles will be ready in about 3 days. Keep in mind that these are not preserved pickles and cannot be left in the pantry.