Pickled cucumbers for the winter
6 servings
30 minutes
Pickled cucumbers for winter are a classic of Russian cuisine passed down through generations. This preservation method keeps the freshness of summer cucumbers while infusing them with the aromas of dill, garlic, and currant leaves. The cucumbers gain a piquant saltiness with a hint of spiciness from chili pepper, and horseradish adds crunchiness. The brine, initially cloudy, becomes clear over time, indicating the fermentation process is complete. This snack delicacy perfectly complements traditional dishes—from boiled potatoes to meat treats. Pickled cucumbers are essential at festive tables and are also a great ingredient for winter salads and rassolnik soup. Their rich flavor with hints of greens and spices makes every meal cozy and heartfelt.
1
Prepare all the ingredients. Wash the cucumbers and all the greens.
- Cucumbers: 2 kg
- Dill inflorescences: 6 pieces
- Blackcurrant leaves: 5 piece
- Horseradish leaves: 3 pieces
- Garlic: 4 cloves
2
Soak cucumbers in cold water for 4 hours. If the cucumbers are fresh from the garden, they can be left for 2 hours.
- Cucumbers: 2 kg
3
Sterilize the jar over steam for 20 minutes.
4
Place a portion of leaves, dill, and crushed garlic cloves at the bottom of the jar.
- Dill inflorescences: 6 pieces
- Garlic: 4 cloves
- Blackcurrant leaves: 5 piece
5
Put cucumbers and peppers in the jar.
- Cucumbers: 2 kg
- Chili pepper: 1 piece
6
Sprinkle salt on top.
- Salt: 80 g
7
Then add the remaining greens.
- Dill inflorescences: 6 pieces
- Blackcurrant leaves: 5 piece
- Horseradish leaves: 3 pieces
8
Pour cucumbers with clean cold water.
- Water: 1 l
9
Cover the jar with a lid, place it in a tray (excess liquid may occur during fermentation) and leave it at room temperature for a day. Then put it in the refrigerator for about 3 days; the brine will first become cloudy and then clear.
10
Sterilize the lid and seal the jar.