Crispy pickles in cold water: no need to boil

To make pickles juicy and crispy, it is not necessary to cook a variety of pickles. The vegetables can be poured with cold water. This will be much faster and even wilted cucumbers will regain their elasticity.

The idea of cooking pickles in cold water is published on the Instagram page of food blogger Kateryna Movchan (katarina_movchan). The recipe is cooked with garlic and spices.

Method of preparation:

1. Rinse the cucumbers and pour cold water over them for 1-2 hours. This way they will regain their crunchy texture if they have peeled a bit.

2. Put horseradish leaves, dill (blossomed) and cherry branch with leaves (you can currant branch) in a container and cut garlic (wash and remove the top skin).

3. Cut the ends of the cucumbers, put them in a container and pour cold water to cover completely.

4. Drain the water in a measuring cup.

5. Make brine from it, using 50 g of salt per 1 liter of water.

6. Mix the water and salt well, until the salt is dissolved and pour back.

7. Top with a layer of herbs (horseradish/dill/cherry).

8. Place in refrigerator for 3 days or at room temperature for 1 day.

Also on OBOZREVATEL you can read the recipes:

• Soft salted cucumbers with soy sauce
• Pickles with mustard seeds
• Pickles with rosemary