Pickled Wild Cucumbers (Mikti)

Wild cucumbers: Small and firm cucumbers that are perfect for pickling.

White vinegar: Provides the necessary acidity for pickling.

Water: Dilutes the vinegar to balance the flavor.

Salt: Enhances the flavor and helps with preservation.

Sugar: Adds a touch of sweetness to balance the acidity.

Garlic: Adds a robust and aromatic flavor.

Mustard seeds: Adds a subtle spiciness and texture.

Dill seeds: Provides a classic pickling flavor.

When preparing pickled wild cucumbers, ensure that the cucumbers are small and firm to maintain a satisfying crunch. To enhance the flavor, you can lightly crush the mustard seeds and dill seeds before adding them to the jar. This releases their essential oils and intensifies the pickling brine. Additionally, consider using a non-reactive saucepan for boiling the vinegar mixture to prevent any unwanted metallic taste.

• wild cucumbers - Substitute with Persian cucumbers: Persian cucumbers are small, firm, and have a similar texture to wild cucumbers, making them an excellent substitute for pickling.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a slightly sweeter and fruitier flavor, which can add a unique twist to the pickling brine.

• water - Substitute with filtered water: Using filtered water ensures that no impurities affect the taste of the pickling brine.

• salt - Substitute with kosher salt: Kosher salt has larger grains and no additives, which can provide a cleaner taste in the pickling process.

• sugar - Substitute with honey: Honey can add a natural sweetness and a more complex flavor profile to the pickling brine.

• garlic - Substitute with shallots: Shallots have a milder flavor compared to garlic and can add a subtle sweetness to the pickling brine.

• mustard seeds - Substitute with coriander seeds: Coriander seeds have a citrusy and slightly sweet flavor, which can complement the pickling brine well.

• dill seeds - Substitute with fennel seeds: Fennel seeds have a mild anise flavor that can add a unique twist to the pickling brine.

• Ensure the jar is sealed tightly to maintain the pickling environment.
• Store the jar in a cool, dark place, such as a pantry or cupboard, for up to one year. Once opened, keep it refrigerated.
• For optimal flavor, consume the pickled wild cucumbers within 3-4 months of opening.
• If you wish to freeze the pickled cucumbers, transfer them to a freezer-safe container, leaving some space at the top for expansion.
• Label the container with the date of freezing to keep track of freshness.
• When ready to use, thaw the pickled cucumbers in the refrigerator overnight.
• Avoid refreezing once thawed, as this can affect the texture and flavor of the cucumbers.
• Always use clean utensils when handling the pickled cucumbers to prevent contamination and extend their shelf life.

• If you want to enjoy your pickled wild cucumbers warm, here are some creative and effective methods to reheat them:

1. Stovetop Method

   • Place the pickled cucumbers in a small saucepan.
   • Add a splash of the pickling liquid to keep them moist.
   • Heat over low to medium heat, stirring occasionally, until they are warmed through.

2. Microwave Method

   • Transfer the pickled cucumbers to a microwave-safe dish.
   • Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
   • Microwave on medium power for 30-second intervals, stirring in between, until they reach your desired temperature.

3. Oven Method

   • Preheat your oven to 300°F (150°C).
   • Place the pickled cucumbers in an oven-safe dish.
   • Cover the dish with aluminum foil to prevent them from drying out.
   • Heat in the oven for about 10-15 minutes, or until they are warmed through.

4. Steaming Method

   • Set up a steamer basket over a pot of simmering water.
   • Place the pickled cucumbers in the steamer basket.
   • Cover and steam for about 5-7 minutes, or until they are heated through.

5. Sous Vide Method

   • Preheat your sous vide machine to 140°F (60°C).
   • Place the pickled cucumbers in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
   • Submerge the bag in the water bath and heat for about 15-20 minutes.

Enjoy your pickled wild cucumbers with a warm twist!

• Saucepan: Used to combine and heat the vinegar, water, salt, and sugar mixture until it boils.

• Measuring cups: Essential for accurately measuring the vinegar and water.

• Measuring spoons: Necessary for measuring out the salt, sugar, mustard seeds, and dill seeds.

• Jar: A container to hold the cucumbers, garlic, mustard seeds, dill seeds, and the hot vinegar mixture.

• Lid: Used to seal the jar after filling it with the cucumbers and vinegar mixture.

• Knife: For slicing the garlic cloves.

• Cutting board: Provides a safe surface for slicing the garlic.

• Spoon: Useful for stirring the vinegar mixture in the saucepan.

• Tongs: Handy for placing the cucumbers into the jar.

• Refrigerator: Necessary for chilling the pickled cucumbers for at least 24 hours before serving.

Prepare ingredients in advance: Wash and trim the wild cucumbers ahead of time to streamline the pickling process.

Use pre-measured spices: Measure out the mustard seeds, dill seeds, and garlic before starting to save time during assembly.

Boil in bulk: Double or triple the vinegar mixture and store it in the fridge for future batches.

Quick cool method: Place the sealed jar in an ice bath to cool it faster before refrigerating.

Label jars: Write the date on the jar to easily track when the pickled cucumbers will be ready.