Lightly salted cucumbers with bay leaf and dill
12 servings
30 minutes
Salted cucumbers are a classic of Russian cuisine, a simple yet refined way to preserve the freshness of summer. Their history dates back centuries when fermentation was the main method of preservation. The delicate taste of these cucumbers features a balance of salty and sweet flavors with spicy notes of bay leaf and the sharpness of black pepper. The aroma of fresh dill adds lightness and freshness to them. These cucumbers perfectly complement traditional dishes, whether it's potatoes, meat or appetizers. They are ideal for summer meals, picnics and festive gatherings, refreshing the palate and awakening the appetite. After a short fermentation at room temperature, they gain softness while maintaining a crunchy texture. This is a simple yet impeccable way to enjoy the season's bounty.
1
Add all spices to the water and bring to a boil.
- Water: 3 l
- Salt: 4 tablespoons
- Sugar: 4 tablespoons
- Black peppercorns: to taste
- Bay leaf: to taste
- Dill: to taste
2
Fill the jar with cucumbers and pour in the brine.
- Cucumbers: 3 kg
- Water: 3 l
3
Let it sit overnight at room temperature. Put it in the refrigerator.