Lightly salted gherkins
1 serving
20 minutes
Lightly salted gherkins are a fresh and aromatic delicacy of Russian cuisine that captivates with their crunch and delicate sweet-sour taste. Their history dates back to ancient times when people sought ways to quickly pickle vegetables to preserve their freshness. Unlike traditional pickled cucumbers, lightly salted ones have a milder flavor and are prepared in just one day. This recipe uses fragrant herbs and spices like dill, parsley, and black currant leaves that give the cucumbers a rich aroma. The brine made from salt, sugar, and vinegar provides the perfect balance of flavor. These gherkins are ideal as an appetizer for main dishes, perfectly complementing meat and potato dishes, and are an essential part of the summer table.
1
Wash the cucumbers in running water, trim the ends from both sides.
- Cucumbers: 1 kg
2
Tear dill and parsley from the stem and rinse in running water. Cut the garlic cloves in half.
- Dill: to taste
- Parsley: to taste
3
Pour water into a pot and bring it to a boil. Then remove from heat and add salt, sugar, and vinegar to the non-boiling water.
- Water: 1.5 l
- Salt: 2 tablespoons
- Sugar: 2 tablespoons
- Vinegar: 1 teaspoon
4
Place cucumbers in a pickling container, add prepared garlic, dill, parsley, currant leaves, and allspice. You can pickle them in a jar or in glass or metal containers.
- Cucumbers: 1 kg
- Dill: to taste
- Parsley: to taste
- Allspice peas: to taste
- Blackcurrant leaves: to taste
5
Pour the preparation with hot brine and cover with a lid. The cucumbers will be ready the next day.
- Water: 1.5 l