Crispy Pickled Cucumbers
4 servings
60 minutes
Crispy pickled cucumbers are a true treasure of Russian cuisine, essential for a traditional table. This recipe dates back centuries when vegetable salting was a primary method of preserving harvests. The cucumbers gain rich flavor from the combination of garlic, spices, and vinegar, offering a unique blend of zest and freshness. Bay leaves, cloves, and allspice add exquisite aromatic notes. These cucumbers pair wonderfully with meat dishes, fried potatoes, and even just a slice of rye bread. They not only adorn the table but also become an indispensable addition to winter dinners, evoking memories of warm summer days.
1
Prepare all the ingredients.
2
Wash the cucumbers and trim both ends.
- Cucumbers: 2.5 kg
3
Prepare the brine. For this, mix water, salt, sugar, and vinegar in a saucepan. Bring to a boil.
- Water: 3 l
- Salt: 6 tablespoons
- Sugar: 8 tablespoons
- Vinegar 9%: 300 ml
4
Pour brine over the cucumbers.
- Cucumbers: 2.5 kg
5
Sterilize jars over steam for 15-20 minutes.
6
Put 3 cloves of garlic, 2 bay leaves, 2 cloves, 2 allspice berries, 1 teaspoon of peppercorns, and 1 teaspoon of mustard seeds in each jar.
- Garlic: 18 cloves
- Bay leaf: 12 pieces
- Carnation: 12 pieces
- Allspice peas: 6 pieces
- Grainy mustard: 6 teaspoons
7
When the cucumbers change color, place them in sterilized jars.
- Cucumbers: 2.5 kg
8
Pour with brine.
- Water: 3 l
- Salt: 6 tablespoons
- Sugar: 8 tablespoons
- Vinegar 9%: 300 ml
9
Seal the jars with sterilized lids, turn them upside down, and cover with a blanket. The next day, the blanket can be removed.
10
Pickled cucumbers can be eaten after a month.