Lightly salted cucumbers in a bucket

12 servings

60 minutes

Salted cucumbers in a bucket are a traditional way to prepare crispy and aromatic cucumbers passed down through generations. This recipe has roots in European cuisine and is especially popular in Slavic countries where pickles hold a special place in gastronomic culture. The combination of horseradish leaves, dill, garlic, and bay leaves gives the cucumbers a rich spicy flavor with a slight kick from chili pepper. They can be served with meat dishes, added to salads, or simply enjoyed as a standalone snack. The simple preparation method allows for the finished product to be ready in just one day, and refrigeration preserves freshness and texture. This recipe is perfect for the summer season when refreshing, natural, and tasty snacks are desired.

Energy value per serving

• Calories: 29.8
• Proteins: 1.6g
• Fats: 0.3g
• Carbohydrates: 5.5g

Ingredients

• Cucumbers: 1500 g
• Horseradish leaves: 6 pc
• Dill inflorescences: 6 pc
• Cherry leaves: 10 pc
• Garlic: 1 head
• Black allspice: 10 pc
• Salt: 2 tbsp
• Bay leaf: 6 pc
• Chili pepper: 10 g

Cooking steps

1. Prepare the necessary ingredients.

2. Wash cucumbers well under running water, trim the edges.

   Required ingredients:

   • Cucumbers: 1500 g

3. Wash a 3-liter bucket well with soda. Place horseradish leaves at the bottom of the bucket.

   Required ingredients:

   • Horseradish leaves: 6 pieces

4. Place half of the peeled and washed garlic and 3 bay leaves in a bucket on the horseradish leaves.

   Required ingredients:

   • Garlic: 1 head
   • Bay leaf: 6 pieces

5. Wash the dill flowers and cherry leaves well and place half at the bottom of the bucket.

   Required ingredients:

   • Dill inflorescences: 6 pieces
   • Cherry leaves: 10 pieces

6. Place about half of the cucumbers in the bucket. On top of the cucumbers, add some horseradish leaves, dill flowers, garlic, allspice, cherry leaves, and bay leaves.

   Required ingredients:

   • Cucumbers: 1500 g
   • Horseradish leaves: 6 pieces
   • Dill inflorescences: 6 pieces
   • Garlic: 1 head
   • Black allspice: 10 pieces
   • Cherry leaves: 10 pieces
   • Bay leaf: 6 pieces

7. Fill the bucket to the top with the remaining cucumbers, hot pepper, and dill flowers.

   Required ingredients:

   • Cucumbers: 1500 g
   • Chili pepper: 10 g
   • Dill inflorescences: 6 pieces

8. Pour water into a clean 1.5-liter jar, add 2 tablespoons of salt, and mix well. Pour the water into the bucket with cucumbers.

   Required ingredients:

   • Salt: 2 tablespoons

9. Place horseradish leaves on top of the cucumbers.

   Required ingredients:

   • Horseradish leaves: 6 pieces

10. Close the bucket with a lid. Leave it at room temperature for a day. A plate must be placed under the bucket.

11. Cucumbers can be served at the table the next day. Store in the refrigerator.