Triple-Pour Pickled Cucumbers

Pickled cucumbers with the triple-pour method are a crunchy preserve made in a one-liter jar without sterilizing: two hour-long soaks in boiling water and a third pour of boiling brine with salt, sugar and vinegar. The cucumbers come out tasty and crisp, keep well, and disappear fast. Happy canning!

Triple-Pour Pickled Cucumbers

Crunchy pickled cucumbers in a one-liter jar made with the triple-pour method, with garlic, horseradish and dill umbels.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chilling 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 1 jar (1 l)

Course: Preserves and canning

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• cucumbers as many as fit in the jar
• boiling water
• 1 tbsp salt
• 1 tbsp sugar heaped
• 1 tbsp vinegar
• 3 bay leaves
• 3 cloves garlic
• 1 dill umbels
• 2 horseradish leaves

Method

 

1. Place the dill umbels and horseradish leaves at the bottom of a clean, sterilized jar, pack the cucumbers in (not too tight), then top with garlic cloves and bay leaves.
2. Pour in boiling water, cover with a lid and leave for 40-60 minutes until cooled.
3. Drain the water and pour in fresh boiling water again; let the cucumbers steam for about another hour.
4. Drain this water into a saucepan and bring to a boil. Add salt and sugar to the jar and pour in the vinegar.
5. Pour in the boiling brine and seal the jar.
6. Wrap until morning, then unwrap and store in a dark, cool place.
   

Tips

• The proportions given are for 1 liter jar - multiply by the number of jars.
• Pack the cucumbers in tightly, but not too tight: the brine needs to flow freely.
• After wrapping overnight, store the jars in a dark, cool place.