Cold-Brined Pickles

1. 1 Cucumbers≈ $3.67 per kg 1.8 kg
2. 2 Horseradish leavespack 50 g ≈ $3.00 30 g
3. 3 Dillpack 50 g ≈ $1.80 40 g
4. 4 Garlic≈ $10.00 per kg 15 g
5. 5 Black peppercorns 3 g
6. 6 Bay leaves 1 g
7. 7 Saltpack 1 kg ≈ $0.90 80 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 4 hours, then trim the ends off each one.

2. Wash a 3 l jar with baking soda and sterilize it over steam for 15 minutes, then boil the nylon lid for 5 minutes.

3. Put half the horseradish² and dill³, all the garlic⁴, peppercorns, and bay leaf on the bottom. Pack in the cucumbers¹ tightly, then cover with the remaining horseradish and dill.

4. Dissolve 80 g salt⁷ in 1.3 l cold boiled water (about 60 g per liter) and stir until completely dissolved.

5. Pour the brine over the cucumbers¹ so it covers them completely, then seal with the nylon lid.

6. Put the jar in a cellar or on the bottom shelf of the refrigerator. The pickles are ready in 7–10 days.

7. Store in a cellar or refrigerator at 0–5 °C for up to 4 months; store an opened jar in the refrigerator for up to 2 weeks.

In short

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