Pickling cucumbers in the sun is a traditional part of Vojvodina cuisine, which enables the preparation of this popular winter specialty without the use of refrigeration devices and chemicals. This natural process uses only table salt and sunlight, and is a completely natural way of preserving vegetables.
Cucumber – ready!
To prepare pickles in the sun, you need a glass jar, preferably with a volume of two liters. Cucumbers should be washed well and cut sideways so that the cut does not go all the way, leaving the tops intact. Peppercorns are placed in these “pockets”, and the cucumbers are then arranged in a jar. Sprigs of dill are added between the layers of cucumbers, which are often grown in gardens together with cucumbers.
Pickling water must first be boiled to eliminate any pathogens, and then cooled before being poured into the jar. The measure for salt is simple – as many liters of water, as many tablespoons of salt. After adding salt, water is poured into a jar with cucumbers. A crust of bread is placed on top of everything, preferably a piece of bread, which helps in the boiling process. The jar is then filled with water to the top and covered with a saucer. The jar is placed in a sunny place, where it will not interfere with the passage, such as by the terrace or stairs.
During sunny and warm days, the water in the jar starts to turn white, which means that the process of boiling and acidification has begun. Usually in two days, if the temperatures are high, the cucumbers are ready. The mass of cucumbers should become glassy, and the taste should be mild and pleasant, with an aroma of dill.
What happens when the pickling is done?
When the pickling process is finished, the bread that has become soggy is removed, and the cucumbers are taken out of the jar. The water in which the cucumbers are pickled is also delicious and can be used together with dill. All this is placed in a container and stored in a cool place, such as a refrigerator, where the pickling process will continue. However, cucumbers are usually eaten quickly because of their refreshing taste.
It is interesting that cucumbers, which are bitter before pickling, lose their bitterness during this process. Pickles are excellent as a refreshing snack, especially when taken to swimming, as a salad with main dishes, or as an appetizer with homemade brandy.
Every housewife can have her own “secret recipe” for additional spices that she uses when pickling cucumbers, passing on these little secrets to the next generations. This traditional way of preparing pickles not only preserves the taste and texture of vegetables, but also enriches the cultural heritage of Vojvodina cuisine.
Source: Good morning
Source: boljazemlja.com
