Pickled cucumbers
4 servings
30 minutes
Pickled cucumbers are a traditional dish of Russian cuisine, filled with the aromas of spicy herbs and spices. Their history goes back centuries when pickling was used as a way to preserve the harvest for long winter months. Cucumbers soaked in dill, garlic, horseradish, and tarragon acquire a rich, tangy flavor with a hint of spiciness. They perfectly complement meat and potato dishes, adorn festive tables, and become an integral part of summer feasts. They can be served as an appetizer or used in making solyanka and vinaigrette. This recipe preserves the spirit of true Russian cuisine, offering a sense of home comfort and traditions passed down through generations.
1
Sort the cucumbers, discard the yellowed and spoiled ones, and rinse with cold water.
2
Line the bottom of a wooden barrel with washed leaves of oak, black currant, or cherry, add dill, horseradish, tarragon, and garlic. Then tightly arrange cucumbers in vertical rows. Place spacers of leaves and spices between the rows, tightly close the barrel, sealing the top bottom.
- Dill: 50 g
- Tarragon leaves: 5 g
- Garlic: 1 head
- Horseradish: 0.5 piece
3
Pour the brine through the hole made in the bottom and seal it with a wooden cork.
- Water: 10 l
- Salt: 600 g
4
Cucumbers can be salted in a tub. After pouring the brine, cover the cucumbers with a tightly fitted wooden circle to prevent them from floating, and place a weight on it, which should not press on the cucumbers. The brine should cover the cucumbers by at least 3-4 cm. Cover the tub with a clean cloth and store it in a cool place.