Barrel-Style Pickles in Cold Brine

1. 1 Cucumbers≈ $3.67 por kg 1,7 kg
2. 2 Saltpacote 1 kg ≈ $0.90 75 g
3. 3 Horseradish leavespacote 50 g ≈ $3.00 15 g
4. 4 Prepared horseradish 20 g
5. 5 Dillpacote 50 g ≈ $1.80 30 g
6. 6 Garlic≈ $10.00 por kg 20 g
7. 7 Blackcurrant leavespacote 20 g ≈ $3.00 10 g
8. 8 Black peppercorns 2 g
9. 9 Bay leaves 1 g

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

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.

Resumo

• Marcado como P.P.: o planejador o escolhe com mais frequência para os objetivos “perder peso” e “comer bem”