Crispy pickles

8 servings

30 minutes

Recipe by Evgeny Kuznetsov, chef of "Sibirsibir".

Energy value per serving

• Calories: 34.9
• Proteins: 1.4g
• Fats: 0.5g
• Carbohydrates: 6.6g

Ingredients

• Cucumbers: 800 g
• Blackcurrant leaves: 2 pc
• Cherry leaves: 3 pc
• Dill inflorescences: 2 sprig
• Garlic: 2 clove
• Horseradish leaves: 1 pc
• Water: 1 l
• Salt: 2 tbsp
• Sugar: 1 tbsp
• Black allspice: 5 pc
• Black peppercorns: 6 pc
• Carnation: 2 pc
• Mustard seeds: 1 tsp
• Bay leaf: 3 pc

Cooking steps

1. Sterilize the jars.

2. Prepare the marinade: add salt, sugar, allspice, black pepper, cloves, mustard, and bay leaf to water.

   Required ingredients:

   • Salt: 2 tablespoons
   • Sugar: 1 tablespoon
   • Black allspice: 5 piece
   • Black peppercorns: 6 pieces
   • Carnation: 2 pieces
   • Mustard seeds: 1 teaspoon
   • Bay leaf: 3 pieces

3. Place all ingredients in jars and pour boiling water over them for 5 minutes.

   Required ingredients:

   • Cucumbers: 800 g
   • Blackcurrant leaves: 2 pieces
   • Cherry leaves: 3 pieces
   • Dill inflorescences: 2 sprigs
   • Garlic: 2 cloves
   • Horseradish leaves: 1 piece
   • Water: 1 l

4. Drain the water. Pour the cucumbers with the marinade.

   Required ingredients:

   • Cucumbers: 800 g
   • Water: 1 l
   • Salt: 2 tablespoons
   • Sugar: 1 tablespoon
   • Black allspice: 5 piece
   • Black peppercorns: 6 pieces
   • Carnation: 2 pieces
   • Mustard seeds: 1 teaspoon
   • Bay leaf: 3 pieces

5. Close the jars with sterilized lids and seal them.