Cold-Brined Pickles

1. 1 Cucumbers≈ $3.67 por kg 1,8 kg
2. 2 Horseradish leavespaquete 50 g ≈ $3.00 30 g
3. 3 Dillpaquete 50 g ≈ $1.80 40 g
4. 4 Garlic≈ $10.00 por kg 15 g
5. 5 Black peppercorns 3 g
6. 6 Bay leaves 1 g
7. 7 Saltpaquete 1 kg ≈ $0.90 80 g

Los elementos en gris son sal, especias y todo lo que pesa menos de 30 g por tarro: generalmente ya los tienes en casa, por lo que no se incluyen en el precio del tarro. Azúcar, vinagre y aceite a partir de 30 g están incluidos en el precio.

Método

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.

En resumen

• Marcado como PP: el planificador lo elige con más frecuencia para los objetivos «bajar de peso» y «comer bien».