Name: Cold-water pickles – traditional fermentation without vinegar
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 600 g small, firm pickling cucumbers; 1 large clove of garlic, sliced; 1 horseradish leaf (or a piece of the root); 1 sprig of cherry or sour cherry (leaf + twig); 1–2 stalks of dill with flower; 1 bay leaf; 3 allspice berries; 5 black peppercorns; 1 teaspoon mustard seeds (or powdered mustard); (optional) 1 small hot pepper, a tarragon leaf, oak/walnut leaf; 1 liter boiled or filtered water; 2 heaping tablespoons coarse salt (non-iodized)

Preparation procedure

Preparing the jar and cucumbers Wash the jar well and let it dry. Wash the cucumbers and soak them for 1–2 hours in ice-cold water – they will be crisper. Prepare the garlic, horseradish, leaves and other spices, rinse everything and dry.
Layering the ingredients Place a bay leaf, allspice, pepper, mustard seeds, garlic slices, horseradish and the cherry twig at the bottom of the jar. Pack the cucumbers as fresh as possible, larger ones vertically, smaller ones horizontally, so the jar remains tightly filled. Add the remaining dill flower on top and (optionally) the hot pepper or tarragon.
Preparing and pouring the brine Dissolve the salt in the liter of water, let stand for 10 minutes. Pour the brine over the cucumbers up to the rim. Cover the jars with the lids loosely (do not tighten) so gas can escape.
Fermentation Place the jar in a cooler spot (pantry, cellar). After 5 days check the level and, if necessary, top up with the salt brine. Fermentation takes 7–14 days depending on temperature. The lower the temperature, the longer and more pronounced the fermentation.
Storage Once fermentation is complete, seal the jar and store in a cool place. The pickles will stay tasty and crisp for 2–3 months.

Number of servings

approx. 6 – 8 servings as a side dish

Total preparation time

Active time: 20 minutes
Fermentation: 7 – 14 days
Total: approx. 20 minutes + 7–14 days of fermentation

Conclusion

These cold-water pickles represent a pure, traditional method of fermentation without vinegar and preservatives. They provide a healthy side dish full of probiotics and bold flavor that you can enjoy throughout the summer and autumn.

Cold-water pickles – traditional fermentation without vinegar recept

For 8 portions

Ingredients

For the brine (salt solution):

Preparation procedure

Number of servings

Total preparation time

Conclusion

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