Autumn is a time when traditionally pickles are getting
made, and in Romania that may mean most vegetables. That can mean cucumbers,
green tomatoes, bell peppers, baby watermelons, chili peppers, sauerkraut, eggplants,
onions, cauliflower, celery, or carrots. All these are fodder for pickling,
either in brine or in vinegar.
This gives us the opportunity to provide you
with our recipe for pickled cucumbers. It is recommended you use small sized
cucumbers. The other ingredients are salt, mustard seed, garlic, horseradish
and dried dill. Wash the cucumbers well in cold water. Peel the horseradish and
shred it. Peel the garlic, lightly crushing it so it doesn’t break apart. Cram
the cucumbers in the jar of your choice, making sure you put in garlic and
horseradish after every layer. Sprinkle in mustard seed, then top everything
with dried dill twigs.
Separately, prepare the brine. Bring sufficient
water to the boil, using one and a half tablespoons of salt per litre of water.
Fill the cucumber jars with the brine, then seal them. Keep them in a warm
place for two or three days, then move them to a cool place for storage for
about a month, then enjoy.
The more common version is vinegar-pickled
cucumbers. For this, use one litre of vinegar for every two and a half litres
of water, as well as four tablespoons of sugar and four tablespoons of salt.
Alternate layers of cucumbers in the jar with pieces of horseradish, slices of
carrot and slices of onion, as well as mustard seed and peppercorns. Boil the
sweet vinegar brine, then carefully top the jars of cucumbers with it. Seal the
jars, then place them in a pot of water which you then gently bring to a boil,
then simmer for a quarter of an hour. Leave to cool, then store the jars in a
cool place, waiting about a month before enjoying.