“Stewed” goulash
"Poached" pickles are a way to preserve your favorite pickles for a longer period of time. Cucumbers, which are an integral part of many traditional recipes, have a short shelf life. Try preparing them and enjoy pickles even outside of their normal season.
Ingredients · Servings 1 dose
- 1 kg of pickled cucumbers
- 2-4 sprigs of dill
- a few horseradish rounds
- Infusion:
- 1 liter of water
- 50 g salt
Method · 35 min
- First, prepare the brine. Pour water into a pot, add salt, bring to a boil, and cook briefly. Then set aside and let cool.
- Meanwhile, prepare clean jars and place dill and peeled horseradish slices in the bottom.
- Wash the cucumbers thoroughly and place them in the prepared jars. Then pour the cooled brine over them so that they are completely submerged.
- Close the jars tightly with new lids and leave them in a warm place for about 14 days. During fermentation, some of the brine may leak out of the jars, so it is a good idea to place them on a tray or cover them with plastic wrap. The lids usually bulge upwards during fermentation. They should be pulled back in after fermentation is complete.
- Store the finished gouache in a cool place, such as the cellar, where it will last a really long time.
