Crunchy Pickles Like Grandma Used to Make: Preserving & Fermenting
In summer, everything in many Eastern European gardens revolves around the cucumber. For them to be on the table in winter, it takes more than just vinegar.
Salt instead of Vinegar: Lactic Acid Fermentation
The classic is 'Malosolnye Ogurzy' (lightly salted cucumbers). They are only fermented for a short time, retaining their bright green color and incredible crunchiness. Time is the most important ingredient here.
The Bouquet in the Jar
Every jar belongs to a small ecosystem of herbs that determines the taste and makes the cucumber durable.
The Preserving Quartet
- Dill Crowns
Not just the herb, but the large yellow flower heads for full aroma.
- Horseradish Leaves
They contain substances that keep the cucumbers particularly crunchy.
- Currant Leaves
Provide a fine tannin note and stabilize the fermentation.
The Perfect Cultivation
Our 'Rodnichok' varieties are particularly suitable for preserving – they are robust, high-yielding, and have exactly the right size for the preserving jar.