Grandma’s way to make firm pickled cucumbers. The most important thing is the rule of 3 times 3
Pickled cucumbers are not only a tasty addition to many dishes, but also a real treasure trove of health benefits. Grandmothers knew very well how to preserve not only the health-promoting properties, but also the firmness of pickles. To enjoy tasty and healthy pickles, all you need is a simple rule of three times three.
Pickled cucumbers – why should you eat them?
Pickled cucumbers are rich in natural probiotics, which support healthy intestinal flora. Regular consumption of probiotics can improve digestion, boost immunity and help prevent many intestinal diseases. Pickled cucumbers contain digestive enzymes, which help break down food and make it easier to digest. As a result, they can alleviate symptoms of indigestion, bloating and other stomach problems.
Pickling process increases vitamin C content in cucumbers. This vitamin is essential for the proper functioning of the immune system, helps fight infections and accelerates wound healing. What’s more, pickled cucumbers are low in calories, which makes them an ideal addition for people who care about their weight. They can be a healthy snack that provides valuable nutrients without the unnecessary calories.
Pickles contain potassium, which helps regulate blood pressure. Eating potassium-rich foods can reduce the risk of hypertension and other cardiovascular diseases. They are also a source of antioxidants, which help neutralize free radicals in the body. Free radicals can damage cells and accelerate the aging process, so antioxidants are important for staying healthy and youthful.
Few know that pickled cucumbers can also affect the production of neurotransmitters such as serotonin, which is associated with a good mood. Regular consumption of pickles can help reduce symptoms of stress and improve overall well-being.
Grandma’s way of pickling cucumbers. The three-by-three rule
The first step is to choose the right cucumbers. They should be fresh, young, medium-sized, with uniform, intensely green skin. Avoid overgrown and yellowish cucumbers, as they tend to soften faster.
Grandmothers always say that one of the secrets of firm cucumbers is soaking them in cold water beforehand. Before pickling, it’s a good idea to soak cucumbers in ice-cold water for several hours, preferably overnight. This simple procedure helps keep them crisp.
The three-by-three rule applies to proportions: for 3 kg of fresh cucumbers, we add 3 kg of water and 3 tablespoons of salt. To enhance the flavor of the cucumbers, as desired, we add about five cloves of garlic, a few sprigs of dill, horseradish leaves and root, and optionally also oak leaves.
Pickling cucumbers according to the 3 times 3 rule
What are the steps to make pickling successful? Here is the action plan:
- Wash cucumbers thoroughly and soak in cold water for several hours.
- Boil water (3 liters) and dissolve salt in it, then set aside to cool.
- Put a few horseradish leaves, a sprig of dill and 1-2 cloves of garlic in the bottom of a large jar.
- Arrange the cucumbers tightly in the jar, layering them with the remaining ingredients (garlic, dill, horseradish).
- Pour cooled brine over everything, making sure the cucumbers are completely submerged.
- Cover the jar with gauze or cap with a lid and leave in a cool place for a few days.
