Cold-Brined Pickles

1. 1 Cucumbers≈ $3.67 por kg 1,8 kg
2. 2 Horseradish leavespacote 50 g ≈ $3.00 30 g
3. 3 Dillpacote 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 Saltpacote 1 kg ≈ $0.90 80 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 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.

Resumo

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