How to pickle cucumbers at home: Grandma's foolproof methods

Soon, we will be able to start pickling cucumbers. However, before we get to work, we need to know a few effective methods for this activity. This way, we can be sure that the cucumbers that have been prepared will be delightful.

Many proven ways to make pickled cucumbers aromatic, delicious, and crunchy. Here are some valuable tips that our grandmothers used.

The season for pickling cucumbers is approaching fast, so it's worth knowing our grandmother's principle. The "3 times 3" method ensures that the pickles will be firm, aromatic, and flavoured. Add 3 kilograms of cucumbers, 3 litres of water, and 3 tablespoons of salt. It is also important to choose fresh, young, medium-sized cucumbers, which we will soak for a few hours in icy water before pickling. Additives such as garlic, horseradish leaves, and dill will enrich the flavour of the pickles.

If we care about crunchiness, we should also use the proper jars and lids - this determines whether the cucumbers will pickle properly. Avoid chipped jars where the lids may not be tightened, which would ruin the entire pickling process. Discard all used lids.

Although more and more people decide to pickle cucumbers in plastic bottles or ziplock bags, experts warn against this practice. Sylwia Panek emphasises that plastic containers can leach harmful substances into food, posing a health risk. The best choice is containers made of wood, stoneware, or traditional glass jars.

The taste of pickled cucumbers can be enhanced in many ways. To make the vegetables crunchy and delicious, add a few blackcurrant, oak, or walnut leaves to the jar.

Adding pine needles or branches to the cucumbers can achieve similar effects. Such an enhanced flavour will surely surprise gourmets.