Pickled cucumbers are a great side dish for many meals. They are usually pickled in vinegar with sugar, but I will show you a different recipe: with no vinegar and no sugar, just salt and pickled due to the sun and the bread. It is a fast recipe and the results are so much different than a classical pickle, but delicious nonetheless.
It is best and easiest to pickle them in a 5l jar, so I will specify the ingredients for that. Though I made them in tiny jars, since I did not have at hand such a big jar.
Pickled cucumber in salt
Preparation time: 30 min
Pickling time: 3-4 days
- 2.5 kg small cucumber
- 3 slices of dry bread (needs to contain yeast)
- 3 tbsp salt
- 2 liters of boiled water, a bit cooled down
- 4-5 dill (including the stalk and flower preferably)
- 6-8 cloves of garlic
- Wash the cucumber very thoroughly, you can rub off the skin with the rough part of a kitchen sponge and cut off both ends (check if it’s not bitter) and cut it up on the longer side, but not completely.
- Put 3-4 dill at the bottom of the glass.
- Add the cucumbers tightly and orderly next to each other, interspersed with the cloves of garlic. It is the best to have tinier cucumbers than the ones in the picture, they will pickle faster and have a stronger taste.
- Put the remaining dill on top of them.
- Place a tulle above the jar so that the bread won’t mix with the liquid (I used first aid bandage :D).
- Add the bread, then the salt and water on top.
- After finished, cover it with a plate or the lid (but don’t close it down) and ripen it for about 3 days on a sunny place.
- Meanwhile taste the liquid and if it’s not salty enough. If too much of the water evaporates, add some more.
- When it’s done, throw away the bread dill and garlic, filter the water and store it in the fridge.
Serve it cold with your favorite meal. It goes very well with meat (schnitzels or moussaka) , some bread spread with pate or even as a low-carb snack by itslef!