Za klasične kiseli krastavce najbolje je koristiti male do srednje krastavce.
1. Odabir krastavaca
a) Mali krastavci dugački 5–8 cm, 500 g–1 kg, idealni su da ostanu celi, brzo upijaju kiselu tečnost i ostaju hrskavi.
b) Srednji krastavci 8–12 cm, 1 kg, mogu se ostaviti cele ili preseći po dužini na pola; i dalje ostaju hrskavi.
c) Veliki krastavci 12–15 cm, 1 kg, preporučuje se seći na kolutove ili štapiće jer ceo krastavac može omekšati.
d) Obično je najbolje staviti približno iste veličine krastavaca u teglu.
Razlog: krastavci iste veličine se ravnomerno ukiseljuju, svi upijaju kiselu tečnost podjednako i ostaju hrskavi.
Ako mešaš male i velike krastavce: mali će brzo omekšati, dok veći mogu ostati tvrđi ili sporije upijati ukus.
2. Priprema krastavaca
a) Dobro ih operite i po potrebi odstranite tvrdi kraj s drskom. Manje krastavce ostavite cele, veće preseći.
b) Za maksimalnu hrskavost: namakanje u hladnoj slanoj vodi 1–2 sata (oko 2 kašike soli na 500 ml vode).
Kada namakati krastavce?
Krastavce treba namakati pre nego što ih složiš u teglu i preliješ lakeom - prelivom.
Tačno vreme i postupak:
Pripremi krastavce
U posudu sa hladnom vodom dodaj oko 2 kašike soli na 500 ml vode (dovoljno za 500 g krastavaca).
Stavi krastavce u tu slanu vodu i pusti da stoje 1–2 sata.
Nakon namakanja, krastavce dobro ocedi i možeš ih odmah čvrsto složiti u teglu i preliti lakeom.
Efekat: Namakanje izvlači višak vode iz krastavaca, što ih čini čvršćim i hrskavijim nakon kiseljenja.
c) Prstohvat sode bikarbone u vodi za namakanje dodatno povećava hrskavost (ne preterivati).
3. Tegle i higijena
Koristiti sterilizovane, čiste i suve tegle.
Na dno staviti začine i aromatične sastojke: beli luk, nirodjiju, lovor, biber u zrnu, ljutu papriku po želji.
4. Prilagođavanje začina po količini krastavaca
Beli luk: 1–2 čena na 500 g, 3–4 čena na 1 kg.
Mirodjija: 1 grančica na 500 g, 2 grančice na 1 kg.
Lovor: ½ suvog lista ili 1 svezi list na 500 g, 1 suvi list ili 2 sveza lista na 1 kg. Suvi list lovora ima intenzivniji ukus od svežeg.
Biber u zrnu: 3–5 zrna na 500 g, 5–10 zrna na 1 kg.
Sirće: odnos 1:2 sa vodom (npr. 125 ml sirćeta + 250 ml vode za 500 g krastavaca).
5. Priprema lake - preliva
Vodu, so i šećer prokuvajte samo toliko da se rastvore, dodajte sirće i odmah prelijte preko krastavaca.
Predugo ključanje može omekšati povrće.
6. Kiselenje i skladištenje
a) Za klasične kisele krastavce: ostavite na sobnoj temperaturi 1–2 dana, zatim stavite u frižider ili na hladno mesto 3–5 dana da se ukisele.
b) Za brze kisele krastavce: ostavite da stoje na sobnoj temperaturi 4–6 sati, zatim u frižider – spremni za jelo već nakon 24 sata.
7. Trikovi za hrskavost
a) Namakanje u hladnoj slanoj vodi.
b) Mala količina sode bikarbone (opciono).
c) Sterilizovane i suve tegle.
d) Hladno skladištenje nakon početnog stajanja na sobnoj temperaturi*.
e) Kratko kuvanje lake - preliva.
Napomena:
Nakon što krastavce preliješ vrelim lakeom - prelivom i ostaviš da stoje na sobnoj temperaturi 4–6 sati (ili 1–2 dana kod klasičnog kiselenja), treba ih staviti u frižider ili na hladno, tamno mesto.
Zašto: Hladno usporava hemijske procese i aktivnost mikroorganizama koji mogu omekšati krastavce, tako da ostanu hrskavi.
Praktično: Teglu ne ostavljaj duže vreme na toplom mestu; čim prođe početni period stajanja, premesti je u frižider ili podrum/hladnu ostavu.
Efekat: krastavci zadržavaju čvrstoću i hrskavost duže vreme, a ukus se i dalje razvija u hladnom.
Sta je lake?
U kontekstu kiseljenja, “lake” je tečnost u kojoj se krastavci (ili drugo povrće) kiseli. To je kombinacija vode, soli, sirćeta i često šećera, koja daje kiseli ukus i čuva hrskavost povrća.
Osnovni sastav lake: voda + so + sirće.
Dodatni sastojci po želji: šećer (blaga slatkoća), beli luk, mirodjija, lovor, biber, ljuta paprika.
Funkcija: Lake prodire u krastavce, menja ukus i pomaže da se povrće očuva na duže vreme.
Za brzinsko kiselenje se lake često kuva samo da se rastvore so i šećer, dok za klasično kiselenje može stajati i hladna.
Da li postoji formula za lake - preliv za krastavce?
Nije striktna hemijska formula, već proporcija sastojaka po količini povrća:
Osnovna formula lake
Voda: 2 dela
Sirće (5–7%): 1 deo
So: 2–3% od težine povrća (za 1 kg krastavaca oko 20–30 g)
Šećer: opcionalno, 1–2% od težine povrća (blaga slatkoća)
Primer za 1 kg krastavaca
Voda: 500 ml
Sirće: 250 ml
So: 25 g
Šećer: 10–15 g (po želji)
dodatni začini po ukusu
Beli luk, mirodjija, lovor, biber, ljuta paprika.
Napomena 2:
Proporcije se mogu prilagoditi: više sirćeta = kiselije, više šećera = blaži ukus.
Za hrskavost važno je i kratko ključanje lake i hladno skladištenje.
For classic pickles, it is best to use small to medium-sized cucumbers.
1. Choosing cucumbers
a) Small cucumbers 5–8 cm long, 500 g–1 kg, are ideal to keep whole, they quickly absorb the pickle liquid and remain crunchy.
b) Medium cucumbers 8–12 cm, 1 kg, can be left whole or cut in half lengthwise; they still remain crunchy.
c) Large cucumbers 12–15 cm, 1 kg, it is recommended to cut into rings or sticks as the whole cucumber can soften.
d) It is usually best to put cucumbers of approximately the same size in a jar.
Reason: cucumbers of the same size pickle evenly, they all absorb the pickle liquid equally and stay crunchy.
If you mix small and large cucumbers: the small ones will soften quickly, while the larger ones may remain harder or absorb the flavor more slowly.
2. Preparing cucumbers
a) Wash them well and remove the hard end with the stalk if necessary. Leave smaller cucumbers whole, cut larger ones.
b) For maximum crispiness: soak in cold salted water for 1–2 hours (about 2 tablespoons of salt per 500 ml of water).
When to soak cucumbers?
Cucumbers should be soaked before you put them in a jar and pour over the pickling brine.
Exact time and procedure:
Prepare the cucumbers
In a bowl of cold water, add about 2 tablespoons of salt per 500 ml of water (enough for 500 g of cucumber).
Place the cucumbers in the salted water and let them stand for 1–2 hours.
After soaking, drain the cucumbers well and you can immediately pack them tightly in a jar and pour over the pickling brine.
Effect: Soaking draws out excess water from the cucumbers, which makes them firmer and crispier after pickling.
c) A pinch of baking soda in the soaking water further increases the crispiness (do not overdo it).
3. Jars and hygiene
Use sterilized, clean and dry jars.
Place spices and aromatic ingredients at the bottom: garlic, dill, bay leaf, peppercorns, hot pepper if desired.
4. Adjusting the spices according to the amount of cucumbers
Garlic: 1–2 cloves per 500 g, 3–4 cloves per 1 kg.
Dill: 1 sprig per 500 g, 2 sprigs per 1 kg.
Bay leaf: ½ dry leaf or 1 fresh leaf per 500 g, 1 dry leaf or 2 fresh leaves per 1 kg. A dry bay leaf has a more intense taste than a fresh one.
Peppercorns: 3–5 peppercorns per 500 g, 5–10 peppercorns per 1 kg.
Vinegar: ratio 1:2 with water (e.g. 125 ml of vinegar + 250 ml of water for 500 g of cucumbers).
5. Preparation of pickle brine
Boil water, salt and sugar just enough to dissolve, add vinegar and immediately pour over the cucumbers.
Boiling for too long can soften the vegetables.
6. Pickling and storage
a) For classic pickles: leave at room temperature for 1–2 days, then refrigerate or store in a cool place for 3–5 days to pickle.
b) For quick pickles: leave at room temperature for 4–6 hours, then refrigerate – ready to eat after 24 hours.
7. Crispy tricks
a) Soak in cold salt water.
b) Small amount of baking soda (optional).
c) Sterilized and dry jars.
d) Cold storage after initial standing at room temperature*.
e) Briefly boiling the marinade.
Note:
After pouring the hot marinade over the cucumbers and letting them sit at room temperature for 4–6 hours (or 1–2 days for classic pickling), they should be stored in the refrigerator or in a cool, dark place.
Why: Cold slows down the chemical processes and activity of microorganisms that can soften the cucumbers, so they stay crunchy.
Practical: Do not leave the jar in a warm place for a long time; as soon as the initial standing period is over, move it to the refrigerator or basement/cold storage.
Effect: The cucumbers retain their firmness and crispness for a longer time, and the flavor continues to develop in the cold.
What is pickle brine?
In the context of pickling, “brine” is the liquid in which cucumbers (or other vegetables) are pickled. It is a combination of water, salt, vinegar, and often sugar, which gives the cucumbers a sour taste and preserves the vegetables’ crispiness.
Basic brine composition: water + salt + vinegar.
Optional additional ingredients: sugar (slight sweetness), garlic, dill, bay leaf, peppercorns, hot pepper.
Function: Brine gets into the cucumbers, changes the flavor, and helps preserve the vegetables for a longer time.
For quick pickling, brine is often boiled only to dissolve the salt and sugar, while for classic pickling, it can also be left cold.
Is there a formula for easy - pickle brine for cucumbers?
It is not a strict chemical formula, but the proportion of ingredients per amount of vegetables:
Basic formula of pickle brine
Water: 2 parts
Vinegar (5–7%): 1 part
Salt: 2–3% of the vegetable weight (about 20–30 g for 1 kg of cucumbers)
Sugar: optional, 1–2% of vegetable weight (mild sweetness)
Example for 1 kg of cucumbers
Water: 500 ml
Vinegar: 250 ml
Salt: 25 g
Sugar: 10–15 g (optional)
additional spices to taste
Garlic, dill, bay leaf, peppercorns, hot pepper.
Note 2:
- Proportions can be adjusted: more vinegar = more sour, more sugar = milder taste.
- Short, easy boiling and cold storage are also important for crispness.
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