Pickled Honey Cucumbers
1 serving
40 minutes
Pickled honey cucumbers are a true decoration of Russian cuisine, a combination of traditions and unexpected flavor nuances. The honey added to the marinade gives them a subtle sweetness that harmonizes with the spiciness of mustard and the warmth of coriander. This recipe originates from rural households, where each jar was lovingly prepared for home preservation. The cucumbers remain crunchy due to precise sterilization, and the aroma of spices makes them an ideal complement to meat dishes or a standalone snack. They can be served at festive tables or enjoyed daily, bringing the taste of summer from the cellar in a glass jar.
1
Wash the cucumbers and cut off the ends. For canning, choose small and firm cucumbers. They can be soaked in cold water for 1-2 hours beforehand. Wash the jar and lid well and sterilize them using the usual method.
- Cucumbers: 7 pieces
- Water: 550 ml
2
Place leaves, dill, and spices at the bottom of the jar. Fill the jar with cucumbers.
- Blackcurrant leaves: to taste
- Cherry leaves: to taste
- Horseradish leaves: 0.5 piece
- Dill inflorescences: 1 bunch
- Carnation: 0.5 teaspoon
- Allspice peas: 5 piece
- Coriander seeds: 0.5 teaspoon
- Grainy mustard: 1 teaspoon
- Garlic: 2 cloves
3
To prepare the marinade: pour water into a pot, add salt, sugar, and honey. Place on the heat, and when the marinade starts to boil, add vinegar and wait for it to boil completely.
- Water: 550 ml
- Sugar: 100 g
- Salt: 2 tablespoons
- Honey: 1 tablespoon
- Vinegar 9%: 50 ml
4
Fill the jar with cucumbers to the top with marinade and cover it for 15-20 minutes. Then line the bottom of a pot with a towel, pour in boiling water, and place the jar with cucumbers inside. The water in the pot should cover the jar halfway. Put it on heat and sterilize for 10 minutes after boiling (no more, or the cucumbers will lose their crunch).
5
Take the jar, seal it, turn it upside down, and place it under a blanket. After completely cooling down, it can be sent to the cellar.