Sastojci (za 1 kg krastavaca): 1 kg svežih krastavaca*, 1 litar vode, 2 kašike soli (oko 40 g), 1 kašika šećera (oko 20 g, opciono za blagi ukus), 150 ml sirćeta (po želji, daje jači ukus), 3–4 čena belog luka, 1 kašičica semena senfa (opciono), 1–2 svezeg lista lovora ili 1 suvi list lovora, 2-3 grančice sveze mirodjije, 5-10 zrna crnog bibera, ½ - 1 sveza ljuta paprika.
Priprema:
1. Dobro operite krastavce, iseckajte kraj s drskom (gde je tvrdo), a veće krastavce možete preseći po dužini.
2. Sterilisite tegle.
3. Na dno tegle stavite beli luk, mirodjiu, lovor, biber i senf.
4. Krastavce čvrsto složite u teglu**.
5. U vodi rastopite so i šećer, dodajte sirće, pa prokuvajte 2–3 minuta.
6. Vrelu tečnost prelijte preko krastavaca u tegli tako da budu potpuno prekriveni.
7. Teglu dobro zatvorite i ostavite da se ohladi na sobnoj temperaturi.
8. Ohladjeno stavite u frižider ili na tamno i hladno mesto 3–5 dana da se ukisele.
9. Krastavci su spremni kada su dobili blagi kiselkasti ukus i postali hrskavi.
Napomena 1:
Najbolje je koristiti manje do srednje krastavce, oko 8–12 cm dužine. Manji krastavci su hrskaviji i lepše upijaju ukus lake - preliva.
Veći krastavci mogu biti mekši i sporije se kisele, pa ih po potrebi preseci po dužini ili na kolutove.
Napomena 2:
Slaganje krastavaca u teglu
1. Bez praznog prostora: Krastavci treba da budu postavljeni tako da se dodiruju jedan s drugim i zidovima tegle. Prazni prostori između njih mogu dovesti do toga da se ne ukisele ravnomerno i da delovi krastavaca plutaju iznad lake - preliva, što može smanjiti hrskavost.
2. Vertikalno ili horizontalno:
Manji krastavci mogu stati vertikalno (stojeći). Veći krastavci se ređaju horizontalno u slojevima.
3. Lagano pritiskati:
Lagano pritiskanje krastavaca rukom ili kašikom pomaže da stoje stabilno, ali nemoj ih gnječiti – cilj je da ostanu čvrsti i hrskavi.
4. Dodavanje začina između slojeva:
Ako imaš više začina (beli luk, mirodjija, paprika), rasporedi ih između slojeva, tako da svaki krastavac upije aromu.
5. Efekat:
Čvrsto složeni krastavci bolje upijaju kiselu tečnost, ravnomernije se ukisele i ostaju hrskavi.
Ingredients (for 1 kg of cucumbers): 1 kg of fresh cucumbers*, 1 liter of water, 2 tablespoons of salt (about 40 g), 1 tablespoon of sugar (about 20 g, optional for a mild taste), 150 ml of vinegar (if desired, gives a stronger taste), 3-4 cloves of garlic, 1 teaspoon of mustard seeds (optional), 1-2 fresh bay leaves or 1 dry bay leaf, 2-3 sprigs of fresh dill, 5-10 black peppercorn, ½ - 1 fresh hot pepper.
Preparation:
1. Wash the cucumbers well, chop the end where the stem is (where it is hard), and you can cut larger cucumbers lengthwise.
2. Sterilize the jars.
3. Put garlic, dill, bay leaf, pepper and mustard at the bottom of the jar.
4. Pack the cucumbers tightly into a jar**.
5. Dissolve the salt and sugar in the water, add the vinegar, and boil for 2–3 minutes.
6. Pour the hot liquid over the cucumbers in the jar so that they are completely covered.
7. Close the jar tightly and let it cool to room temperature.
8. Once cooled, place in the refrigerator or in a dark, cool place for 3–5 days to pickle.
9. The cucumbers are ready when they have acquired a mildly sour taste and become crunchy.
Note 1:
It is best to use small to medium cucumbers, about 8–12 cm (3 - 4.7 inches) long. Smaller cucumbers are crunchier and absorb the flavor of the marinade better.
Larger cucumbers may be softer and pickle more slowly, so cut them lengthwise or into rings if necessary.
Note 2:
Stacking cucumbers in a jar
1. No empty space: Cucumbers should be placed so that they touch each other and the walls of the jar. The empty spaces between them can lead to them not being pickled evenly and parts of the cucumbers floating above the pickling brine, which can reduce the crispiness.
2. Vertical or horizontal:
Smaller cucumbers can fit vertically (standing). Larger cucumbers are arranged horizontally in layers.
3. Lightly press:
Lightly pressing the cucumbers with your hand or a spoon helps them stand steady, but don't mash them - the goal is to keep them firm and crunchy.
4. Adding spices between the layers:
If you have more spices (garlic, dill pepper), distribute them between the layers, so that each cucumber absorbs the aroma.
5. Effect:
Firmly packed cucumbers absorb the pickle liquid better, pickle more evenly, and stay crunchy.
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