Forget the vinegar: the chef revealed how to prepare the crispiest pickles

How to keep cucumbers crunchy and fragrant: a few important tips

Before starting pickling, it is worth remembering a few simple rules. According to J. Tamoševičienė, they help achieve the best result.

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• Choose the freshest cucumbers possible. The firmer and sturdier they are, the better they will retain their crunchiness.
• Soak cucumbers in cold water before pickling. This helps them stay pleasantly crunchy.
• Do not overdo pasteurization. Cucumbers heated for too long can become soft.
• Use clean, sterilized jars. This is important not only for taste but also for safety.
• It is better to use new lids. Even if the lid looks “like new,” a used one may have changes that are hard to notice with the naked eye. Because of this, the jar may not seal tightly – and its contents may spoil.
• Do not skimp on spices and herbs. Dill, garlic, horseradish, pepper, or a piece of hot pepper create that rich flavor that makes you want to eat another cucumber.

The secret ingredient – currants

If you are looking for a more interesting pickling recipe, it is worth remembering one somewhat unexpected but very successful combination – cucumbers with red currants. Culinary chef J. Tamoševičienė says that these berries not only add more color and decoration to the jar but also subtly change the flavor: cucumbers become refreshingly tangy, fragrant, crunchy, and very summery.

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“Another big advantage of this combination is that currants allow you to do without vinegar. Therefore, this method seems milder, more natural, and more interesting to many. Moreover, pickled currants themselves are a real delicacy – when you open the jar, they also go perfectly with meat dishes, cheeses, or even as an exceptional accent on a snack plate,” shares J. Tamoševičienė.

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Crunchy and fragrant pickled cucumbers with red currants

Ingredients needed:

• 2 kg cucumbers
• 500 g red currants
• 2 garlic cloves
• a piece of horseradish root
• dill – a few sprigs for each jar
• a few black peppercorns
• a few allspice berries
• a piece of hot pepper, if you like it spicier

For the marinade:

• 1 l water
• 1 heaping tablespoon of salt suitable for preserving
• 2–3 tablespoons of sugar

Preparation:

1. Wash the cucumbers and soak them in water for at least 2 hours – this will keep them pleasantly crunchy.
2. Place dill, garlic, horseradish, and spices at the bottom of sterilized jars.
3. Arrange the cucumbers vertically in the jar, tightly packed together, and fill the gaps generously with currants.
4. Boil water with salt and sugar. Pour the hot marinade over the jars so that all ingredients are completely submerged.
5. Seal tightly and pasteurize in a pot of water for about 5–7 minutes from boiling.
6. Remove, let cool, and store in a cool, dark place.
7. You can taste them after a week or two, but the flavor will still be mild. The true flavor develops after at least 3–4 weeks.

Enjoy!