Revolutionize your pickles: A honey and chilli game-changer
Pickles don't have to be boring. Spicing them up with two distinctive products will have everyone grabbing for them like crazy. What's their secret? It's in the sweetness. And in the spiciness...
June marks the start of the pickle season. Some prefer pickled, and others like them slightly salted. Although choosing between these two types is very difficult, I have to admit that the recipe I'm about to show you might make you like the latter more. The first time I implemented it and then tasted the finished product, I was ecstatic. To this day, I prepare slightly salted pickles in this very way.
I mentioned earlier the mixture of sweetness and spiciness. I achieve this effect using honey and chilli — two ingredients that, aside from providing us with explosive taste sensations, add even more health benefits to the cucumbers. Eating them, I can almost hear my body thanking me. The palate, of course, as well.
I hope this introduction has sufficiently encouraged you to prepare slightly salted pickles according to the sweet and spicy recipe. If I have convinced you, please read on. In just a moment, jars full of culinary masterpieces will already be taking their place on your shelves!
Slightly salted pickles, a different way
Ingredients:
- field cucumbers,
- 1 tablespoon of salt per approx. 1 litre of water,
- 2 tablespoons of honey per approx. 1 litre of water,
- 1 level teaspoon of chilli per approx. 1 litre of water.
Additionally:
- dill umbrellas along with stems,
- garlic cloves,
- horseradish root,
- mustard,
- cherry leaves (or other).
How to prepare:
- Soak the cucumbers in cold water, then scrub them.
- Boil the water with salt, chilli, and honey.
- In cleaned and sterilized jars, pack the field cucumbers tightly. Add some dill, garlic, cherry leaves, and a small piece of horseradish among them. Also, add some mustard.
- Now, there are two schools of thought on preparing slightly salted pickles. Some pour hot brine over the cucumbers, others cold. I usually do it... both ways. Additionally, I label each jar and then compare. The research is ongoing, so I haven't yet determined which method is better. I suggest you do the same: try both.
- Finally, seal the jars and store them in a cool place. After 3 days, the slightly salted pickles are ready. Enjoy!
