Barrel-Style Pickles in Cold Brine

1. 1 Cucumbers≈ $3.67 per kg 1.7 kg
2. 2 Saltpack 1 kg ≈ $0.90 75 g
3. 3 Horseradish leavespack 50 g ≈ $3.00 15 g
4. 4 Prepared horseradish 20 g
5. 5 Dillpack 50 g ≈ $1.80 30 g
6. 6 Garlic≈ $10.00 per kg 20 g
7. 7 Blackcurrant leavespack 20 g ≈ $3.00 10 g
8. 8 Black peppercorns 2 g
9. 9 Bay leaves 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Soak the cucumbers¹ in cold water for 3–4 hours, then trim the ends off each one. Peel the horseradish³ root and slice it thinly, and cut the garlic⁶ cloves in half.

2. Wash a 3 l jar and scald it with boiling water. Scald the horseradish³ and blackcurrant⁷ leaves as well.

3. Bring the water (about 1,2 l) to a boil with 75 g salt², simmer for 2 minutes, and cool completely to room temperature.

4. Place half the herbs, horseradish³, garlic⁶, leaves, bay leaf, and peppercorns in the bottom of the jar, pack in the cucumbers¹ tightly, and top with the rest.

5. Pour the cold brine over the cucumbers¹ to the rim, then place a weight or clean plate on top.

6. Leave at 18–22 °C for 3 days, skimming off the foam daily. When the brine turns cloudy and the cucumbers¹ turn olive-colored, cover with a plastic lid and move to the cold (0–5 °C).

7. Store for up to 3 months, keeping the cucumbers¹ submerged in brine; keep an opened jar in the refrigerator for up to 3 weeks.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.