Grandma's secrets to perfect pickles: The 3x3 method explained

Pickled cucumbers are an essential element of our cuisine, appreciated for their unique taste and health benefits. Ideal pickled cucumbers should be firm, crispy, and full of flavour. This is exactly how our grandmothers made them.

Pickled cucumbers are indispensable for salads, as a sandwich addition, or for soup. They have numerous applications in the kitchen, and it's a good thing because it's worth eating them as often as possible. They are truly a vitamin bomb and a natural probiotic. They contain large amounts of vitamins C, K, and A, which have extremely beneficial effects on our bodies. Vitamin C, which is twice as abundant in pickled cucumbers as in fresh ones, strengthens immunity, fights infections, and participates in the synthesis of many important compounds in our bodies. Vitamin K is necessary for proper blood coagulation and calcium management, making it particularly important in our daily diet.

Pickled cucumbers are also rich in vitamin A, which supports eye health, improves skin, hair, and nails, and regulates thyroid function. In addition to vitamins, pickles also provide many valuable minerals and probiotics, such as lactic acid, which aids digestion and maintains the proper bacterial flora in the intestines. Regularly consuming pickled cucumbers strengthens the immune system, protecting us from various infections and viruses.

Additionally, pickled cucumbers have anticancer properties. The compounds inside help prevent cancer, reduce cholesterol levels and support the cardiovascular system. They are low in calories, and the fibre present ensures a long-lasting feeling of fullness.

Pickled cucumbers are healthy, but how can you make them taste the best? According to an old rule used by our grandmothers, the 3x3 method is essential. What is it about? To ensure pickled cucumbers are perfectly crispy and aromatic, you cannot omit three basic spices: garlic, horseradish, and dill. But that's not all; each should be added in three different places in the jar with cucumbers - at the bottom, middle, and top. This way, the spices evenly penetrate the cucumbers, giving them a unique flavour and aroma.

This isn't the only tried-and-true method related to the number 3. Another one involves proportions. Simply soak 3 kg of cucumbers with 3.5 litres of water and 3 tablespoons of salt. It's easy to remember and the best way for delicious, firm, and crispy cucumbers.

• Pickling cucumbers should be fresh, healthy, and firm without discolourations or dents on the skin. The best are small to medium ones. Overgrown ones with yellowish skin are harder to fit in the jar and less flavourful.
• Soak cucumbers in cold water for a few hours. This will help them retain their crunchiness after pickling.