Growing up here in Alberta, Canada my family is half Swedish and half German so I grew up with lots of different pickled recipes. We had the quick pickle like you made but we used smaller cucumbers. The main thing we always had to have for winter is pickled dill carrots with garlic.
Thank you Viktor! I have seen this recipe on RU-vid before, when I was looking into fermented vegetables, probiotics for digestive health, and Lactobacillus bacteria, as different from pickled vegetables (which use vinegar) I don't remember all the details, but I think a high amount of salt inhibits most bacteria we don't want, but still allows the Lactobacillus and some others to grow that make the cucumbers ferment. I was watching those videos from U.S. sources/RU-vidrs mostly. Here is one of the videos I watched, a few years ago: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hQgYj6y0IBg.html By the way, are you still making videos for either channel you have? I think you did a very good job and I wonder how your homestead if working these days, and also if your child you were expecting, and your wife are happy and healthy too. Thank you!
Hej Viktor! Jag är från Ukraina. Det är vart traditionelt sätt att förvara gurkorna. Vi också lägger till vitlök. Om man vill då svartvinbärblad och ekblad gör det smaka ännu bättre.
