Salata aceea crocanta, acrisoara si parfumata pe care o vrei mereu in frigider! Castraveti cornison murati cu usturoi, ardei iute, cimbru proaspat si condimentul special pentru muraturi, fara conservare complicata, fara sterilizare la bain-marie, fara nimic altceva decat doua borcane curate si putina rabdare! Vrei varianta simpla? Lasi deoparte ardeiul iute. Vrei varianta picanta? Il pui pe tot! Gata in 48 de ore, se pastreaza la frigider pana la o luna si merg perfect langa burgeri, carnati la gratar, friptura de porc, sandwich-uri cu sunca si branza sau alaturi de orice platou! Castraveti murati rapid – simpli sau picanti sunt muratura aceea de care nu te mai desparti!

Castraveti murati rapid - simpli sau picanti

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INGREDIENTE (pentru 2 borcane)

6 castraveti cornison
1 plic condiment pentru muraturi CIO
4 catei de usturoi
1 ardei iute
230 ml apa
230 ml otet din cidru de mere
3 lingurite sare
4 linguri zahar
4 fire de cimbru proaspat

Spalam bine cele 2 borcane si capacele cu apa fierbinte si detergent. Clatim cu apa clocotita si lasam la uscat pe un gratar. Nu atingem suprafata interioara!

Taiem castravetii cornison in felii subtiri si uniforme, fie cu cutitul, fie cu mandolina pentru felii perfecte.

In fiecare borcan distribuim usturoiul, ardeiul iute, firele de cimbru si condimentul pentru muraturi CIO. Impartim feliile de castraveti peste condimente, strans una langa alta fara sa le zdrobim. Lasam aproximativ 1.5 cm mai jos de marginea borcanului.

Punem apa, otetul din cidru de mere, sarea si zaharul intr-o craticioara si aducem la fierbere, amestecand pana se dizolva complet. Lasam sa se racoreasca 5 minute.

Turnam lichidul cald peste castraveti astfel incat sa ii acopere complet. Daca este necesar completam cu putina apa. Inchidem borcanele ermetic si lasam sa se raceasca la temperatura camerei, apoi dam la frigider.

Servim dupa minim 48 de ore – crocanti, parfumati si absolut deliciosi!

Merg perfect langa burgeri, carnati la gratar, friptura de porc, sandwich-uri cu sunca si branza sau alaturi de orice platou!

Se pastreaza la frigider pana la o luna. Aceste muraturi nu sunt conservate prin metoda clasica. Asadar, pastrarea la frigider este obligatorie!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de castraveti murati rapid – simpli sau picanti, te invitam sa incerci si alte retete inspirate:

English version

Quick pickled cucumbers – plain or spicy

That crunchy, tangy and fragrant pickle you always want in the fridge! Cornichon cucumbers pickled with garlic, chilli, fresh thyme and the special CIO pickling seasoning – no complicated preservation, no bain-marie sterilisation, nothing else but two clean jars and a little patience! Want the plain version? Leave out the chilli. Want the spicy version? Put it all in! Ready in 48 hours, keeps in the fridge for up to a month and goes perfectly alongside burgers, grilled sausages, roast pork, ham and cheese sandwiches or any platter! Quick pickled cucumbers — plain or spicy are the pickle you will never want to be without!

INGREDIENTS (for 2 jars)

6 cornichon cucumbers
1 sachet CIO pickling seasoning
4 garlic cloves
1 chilli pepper
230 ml water
230 ml apple cider vinegar
3 teaspoons salt
4 tablespoons sugar
4 sprigs fresh thyme

Wash the 2 jars and lids thoroughly with hot water and detergent. Rinse with boiling water and leave to dry on a rack. Do not touch the inner surface!

Cut the cornichon cucumbers into thin uniform slices using a knife or a mandoline for perfect slices.

In each jar distribute the garlic, chilli, thyme sprigs and CIO pickling seasoning. Pack the cucumber slices over the seasonings tightly without crushing them. Leave approximately 1.5 cm below the rim of the jar.

Place the water, apple cider vinegar, salt and sugar in a small saucepan and bring to the boil, stirring until completely dissolved. Leave to cool for 5 minutes.

Pour the warm liquid over the cucumbers so they are completely covered. Add a little extra water if needed. Seal the jars tightly and leave to cool at room temperature then refrigerate.

Serve after a minimum of 48 hours – crunchy, fragrant and absolutely delicious!

They go perfectly alongside burgers, grilled sausages, roast pork, ham and cheese sandwiches or any platter!

Keep refrigerated for up to one month. These pickles are not preserved by the traditional method — refrigeration is therefore mandatory!

If you enjoyed this quick pickled cucumbers – plain or spicy recipe, we invite you to try other recipes for inspiration: Hot Pepper and Celery Salad, Salad with marinated mushrooms or Roasted Beet Salad

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