Pickled cucumbers with cranberries
10 servings
20 minutes
Cranberry pickled cucumbers are a delightful combination of freshness and tanginess from traditional European cuisines. The bright tartness of cranberries harmoniously complements the crunchy cucumbers, creating a unique balance of flavors. This recipe not only delights the palate but also serves as an excellent accompaniment to meat and fish dishes. Historically, pickled vegetables helped preserve harvests for long winter months, and adding berries provided extra depth of flavor. The preparation process is simple: fresh cucumbers are layered with cranberries in a glass jar and covered with a fragrant marinade of salt, sugar, and wine vinegar. After steeping, they acquire a rich taste that pairs perfectly with traditional dishes or can stand alone as an appetizer to adorn the festive table.
1
Wash the cucumbers. Use a vegetable peeler to cut narrow strips of skin from each cucumber at equal intervals. Cut them into large pieces.
- Cucumbers: 1.5 kg
2
Sort the cranberries, discard damaged berries, and wash. Layer cucumbers and berries in a jar. Boil water, add salt, vinegar, and sugar. Bring to a boil and remove from heat. Pour the hot marinade into the jar with cucumbers. Close with a lid. Let cool at room temperature, then store in a cool place.
- Fresh cranberries: 200 g
- Cucumbers: 1.5 kg
- Salt: 50 g
- Wine vinegar: 50 ml
- Sugar: 100 g